Name: Eggless Pumpkin Pie
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 10 min
Ingredients: 2 cups sprouted wheat flour; 1 teaspoon sea salt; ½ cup extra virgin olive oil; ½ cup filtered water; 27 oz pumpkin puree (roughly 3⅓ cups); ½ cup pure maple syrup; 2 tablespoon filtered water; 2 tablespoon cornstarch; ¾ teaspoon sea salt; 2 teaspoon cinnamon; ¼ teaspoon nutmeg; ½ teaspoon ginger; ¼ teaspoon allspice; ¼ teaspoon cloves

Jump to Recipe

This delightful eggless pumpkin pie is made with simple, healthy ingredients and can be enjoyed by all who are egg-free, dairy-free, vegan and low sugar! A delicious dessert to enjoy with your family during the holidays.

piece of pumpkin pie on plate and fork — *This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here*.

It's mid September and I'm getting really excited for everything that comes with the fall season.

What's more fall than PUMPKIN PIE?!!!

Did some freezer cleaning yesterday and realized I still have some frozen homemade pumpkin puree from last year, so I'm ready to use it up and make all sorts of delicious pumpkin treats!

This eggless pumpkin pie recipe is a good one. Now, don't get me wrong, guys. I eat eggs ALL THE TIME and absolutely love them. They are one of those foods that I could not live without.

My husband loves them too. His body, however, doesn't quite agree, so he avoids them for the most part. (It's so sad, I know!)

So this pie is a great option for him, and frankly for the rest of us as well. It's healthy and delicious, even though it's not made like traditional pumpkin pie, which has lots of eggs and dairy.

If you are looking for a vegan pumpkin pie recipe, this fits the bill too! If you have family with a lot of sensitivities, this pie might become the one you make for those large gatherings during the holiday season, as it can accommodate almost everyone (except for those with gluten sensitivity and celiac disease). It's egg-free, nut-free, dairy-free and low sugar! Plus, there aren't any weird ingredients in it, you can easily find it all at your grocery store!

slice of pie on plate — Inspired by this recipe from One Degree Organics

Is Eggless Pumpkin Pie Healthy?

I have absolutely nothing against eggs! Eggs are full of wonderful nutrients, but some people are sensitive to them, so it's nice for them to have an egg-free pumpkin pie option.

This recipe is made with simple, natural whole foods. Let's break it down:

Pumpkin - Highly nutritious, containing high amounts of Vitamin A (like... 245% of the recommended daily amount!), Vitamin C and potassium and is a decent source of many others as well. It's also rich in antioxidants, which can help reduce the risk of cancer. The vitamins and minerals found in pumpkin can also help strengthen the immune system, maintain eye health and benefit heart health!

Maple syrup - Sugar, yes. But it is a natural form and does contain some beneficial minerals. I've used as little as possible in this recipe (as I do in all my dessert recipes!), so the pie tastes great, but contains a minimal amount of sugar.

Spices - This recipe contains small amounts of cinnamon, nutmeg, cloves, allspice and ginger (all the usual ones used to make pumpkin pie spice). Barely any nutritional benefits can be gained from such small amounts, but they are clean ingredients!

Why Use a Sprouted Wheat Crust?

First of all, I think it just makes the best pumpkin pie crust. But there's way more to it...

When wheat is sprouted, it is much easier for the human body to digest. The sprouting process breaks down an anti-nutrient called phytic acid, which prevent the nutrients in the wheat from being absorbed and used in the body. So, when you eat sprouted wheat as opposed to regular whole wheat, your body will actually be able to use the wheat's nutrients.

Learn how to make your own sprouted wheat flour here!

This is also a vegan homemade pie crust as it uses extra virgin olive oil for the fat instead of butter or lard.

This pie crust doesn't require pre-baking either, so don't worry about needing pie weights if you don't have any!

Is Eggless Pumpkin Pie Gluten Free?

The pie filling is gluten-free, but this pie crust is not. However, sprouting wheat does decrease it's gluten content, so many people with gluten sensitivities report that it's much easier for them to handle.

Should I Use Canned or Fresh Pumpkin Purée?

Either canned or fresh pumpkin purée works great. If you buy canned, just make sure it's PURE pumpkin and not pumpkin pie filling, which will contain a lot of sugar and added junk.

If using homemade pumpkin purée, be sure to strain it to remove excess water, or your pie will end up very watery and will not set correctly. For my first pie, I used unstrained homemade puree and it was very soupy... the filling didn't set at all. Lesson learned and I sure didn't do that the next time!

CAn I Use a Different Sweetener?

I would recommend sticking to liquid sweetener substitutes only. Some good options would be honey or date syrup. As I haven't tried using a granulated sweetener, such as brown sugar or coconut sugar, I can't say for sure how it would turn out! If you try it, leave a comment to let us know how it went.

What to Do With Leftover Pie Crust

With this recipe, there is usually some pie crust dough leftover, so here are a few ideas for how to use it:

Decorate - Roll out the leftover crust and get creative by cutting out leaves, pumpkins or another shape and placing them artfully on top of the pie before baking. You could create a cluster on one side or in the middle of the pie, arrange them around the edges or however you want!
Crackers - Roll the dough out very thin on a piece of parchment paper, brush with olive oil and sprinkle with salt. Cut into squares and place the parchment on a cookie sheet. Bake at 350°F for 10 minutes. Remove and allow to cool completely.
Tarts/Quiches - Make little pies or quiches by rolling out the leftover dough, cutting it into circles and placing them in a greased muffin tin. Fill with another pie filling or a simple egg mixture (an egg or two, salt, pepper, chopped spinach, ham, bacon, cheese, etc). Bake @ 350°F for 25-30 minutes for a pie and 30-35 minutes for a quiche. If you have extra egg mixture, just cook it up on the stovetop for a snack.

Variations of Eggless Pumpkin Pie

Make pumpkin tarts by cutting pie dough into circles and placing them in a muffin tin. Fill shells with pumpkin filling and bake @ 350°F for 25-30 minutes.
Use coconut oil in place of the olive oil in the pie crust.

Tools You May Need

Blender, food processor or large mixing bowl

9" pie plate

Rolling pin

How to Make Eggless Pumpkin Pie

Ingredients:

Pie Crust

2 cups sprouted wheat flour
1 teaspoon sea salt
½ cup extra virgin olive oil
½ cup filtered water

Pie Filling

27 oz pumpkin puree (roughly 3⅓ cups)
½ cup pure maple syrup
2 tablespoon filtered water
2 tablespoon cornstarch
¾ teaspoon sea salt
2 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves

Instructions:

Preheat oven to 350°F and grease a 9-inch pie plate.

Combine flour and salt in a mixing bowl. Add water and olive oil and mix with a spoon until just combined.

On parchment paper (or a floured work surface), roll the dough out to about ⅛ inch thick. Pick up the parchment paper and flip the dough over onto the prepared pie dish. Cut off the excess that hangs off the edges of the plate and flute the edges with your fingers or a fork.

Whisk corn starch and water together in a small dish. Add cornstarch mixture and remaining filling ingredients to a food processor, blender or a mixing bowl and whisk or blend until smooth.

Pour filling into prepared pie shell and smooth the top. Bake uncovered for 55-60 minutes, until the crust is a nice golden brown and the edge of the filling looks set. The middle will continue to set as it cools. Remove from the oven and let the pie cool completely on a wire rack at room temperature. Chill in the fridge for at least one hour before serving.

Serve with a dollop of whipped coconut cream (use full fat coconut milk and follow this recipe), a dusting of cinnamon (or traditional whipped cream if you aren't dairy-free) and a tall glass of homemade almond milk. Yum!

How to Store Eggless Pumpkin Pie

Cover any leftover pie with plastic wrap or foil and store in the refrigerator for 4-5 days.

You can also freeze it for up to 3 months. Wrap it in a few layers of plastic wrap, then one layer of aluminium foil to prevent freezer burn. To thaw, just place it in your fridge overnight.

Did you try this recipe and love it? If so, I would appreciate a 5-star review and your comments below!

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