Eggless Pumpkin Pie

No ratings yet

Simple, delicious, and effortless eggless pumpkin pie recipe! Check out how to make this delicious eggless pumpkin pie with store-bought pumpkin puree and homemade easy crust.

Prep Time40

Cook Time45

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: eggless pumpkin pie

Servings:

Calories: 433kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;

30 to 33 Good day biscuits or graham crackers approx three packets
1 tbsp butter unmelted and slightly soft
16 oz Pumpkin Puree one can
14 oz Condensed milk – 1 can
2.5 tbsps Corn starch
1 tbsp Pumpkin spice
1 tbsp Molasses or honey

Instructions

Break the biscuits into small pieces and add them to the mixer jar. Add the butter as well.
Pulse them into coarse powder. The texture will resemble a corn meal.
Add the coarse powder to the pie plate.
Add 1 tbsp of molasses, mix well, and press them into the pie plate. I don't bring it on sides like the traditional one—only up to ¼ of the side like below.
Keep it in the fridge and let it sit for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Mix the condensed milk, pumpkin puree, corn starch, and pumpkin spice in a bowl. Ensure all the ingredients are well combined without any lumps.
After 30 minutes, take out the pie plate with the crust and pour this mixture slowly.
Now, bake the pie for up to 45 to 50 minutes. Let it cool for at least 2 to 3 hrs, and that's it. The pumpkin pie is ready. Serve it with some candied pecans and whipped cream. But as you can see from the picture, we, including our friends, enjoyed it without nuts or whipped cream.

Notes

I used one full can of condensed milk. You can always reduce the amount if you feel it's too sweet.
Use graham crackers or any other biscuits of your choice for the crust. Alternatively, you can use store-bought pie crust.
The pie might look wobbly once out of the oven; please ensure it rests well for 2 to 3 hrs before slicing.

Nutrition