Vegan Pumpkin Pie (no eggs)

I’ve finally found a pumpkin pie recipes without eggs! (My daughter is allergic to them.) From yesterday’s Denver Post comes this recipe which originally appeared in Vegetarian Times magazine:

Vegan Pumpkin Pie

The filling for this vegan recipe needs to set overnight in the refrigerator, so make it the day before you serve it. Also, if you are going to use fresh pumpkin for the pie, do not use the jack-o’-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash. To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400 for 30 to 40 minutes. Scoop out the cooked flesh and puree. Serves 8.



  • 1/2 cup unbleached flour
  • 7 tablespoons whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar or granulated sugar cane syrup
  • 1/2 teaspoon baking powder
  • 3 tablespoons canola oil
  • 3 tablespoons soymilk plus 1/2 teaspoon lemon juice
  • 3 to 4 tablespoons water


  • 2 cups canned pumpkin or pureed home-cooked fresh pumpkin (see intro)
  • 1 cup low-fat soymilk or rice milk
  • 3/4 cup granulated sugar cane syrup or 1/2 cup honey
  • 1/4 cup cornstarch
  • 1/2 tablespoon dark molasses or to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground allspice


  1. In medium bowl, combine both flours, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll. (If time allows, cover with plastic wrap and refrigerate for 1 hour.)
  2. Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use.
  3. Preheat oven to 425.
  4. In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
  5. Reduce oven temperature to 350. Bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight.

The pie turned out very well – firm and tasty. It wasn’t as sweet as other pies, but that’s easily adjusted by adding more honey and/or molasses.

11 thoughts on “Vegan Pumpkin Pie (no eggs)

  1. Sara

    Thanks for posting this recipe. My father is allergic to eggs, and I’ve been looking for a recipe so that I can bring pumpkin pie to his house for Thanksgiving. I look forward to trying this!

  2. aidana

    I’m looking for a non vegan pumpkin pie recipe that will be suitable for my first fresh pumpkin pie attempt… so it needs to be as simple-stupid as possible while still including a real pumpkin to work with rather than canned pumpkin…

    Think you can get back to me before Thursday?

    If not, that’s ok too…I’d love the recipe anyway.

  3. Naomi

    I’m so happy you posted this! My daughter is also allergic to eggs and we have a pie pumpkin we want to use. Can’t wait to try it tonight! Thanks!

  4. kristin

    This recipe is great! My son has a serious allergy to eggs and dairy, and he was so happy to partake in the tradition of eating pumpkin pie this Thanksgiving! I didn’t make my own crust (egg/dairy free, pre-made crusts are available from major brands) and I just followed the pumpkin filling recipe! Tastes just like the Libby’s pie we all know and love! No one missed the egg or dairy in this recipe!!

  5. Erin

    I was looking for a recipe without eggs because I had run out of eggs, and couldn’t run to the store. I substituted the milk, sugar, and molasses for a can of sweetened condensed milk. I also substituted the ginger, nutmeg, and allspice with pumpkin pie spice. I was cooking something else in the oven at the same time, and I just let cook for 50 minutes at 375. We were able to eat it 15 minutes after I took it out of the oven. It had set perfectly!

    It turned out well, but still was a little on the bland side…maybe it was the can pumpkin I used? We still very much enjoyed it – what a great alternative!

  6. June

    I am jumping for joy! I love pumpkin and have become alelrgic to eggs. THIS Thanksgiving, this old chick is going to eat pie!!! Thanks!!!


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