Saturday, October 19, 2013

Pumpkin Pie {Egg-free}

I have been making this egg-free pumpkin pie for a few years.  My husband loves pie and thinks pie season (Thanksgiving through Christmas) isn't complete without a pumpkin pie!  Since I was experimenting with cooking with fresh pumpkin, I made a pie for him a little early this year.  It was even better than the canned pumpkin version!  Note, the cook time is a little longer for fresh pumpkin versus the canned pumpkin. 

In this recipe, I use gelatin for the egg replacement to get the desired taste and texture.  Cooking the pie in the same manner as the recipes containing egg gives it the same flavor.  But to keep the desired texture, it is best refrigerated.  If you keep the pie out, it may begin to sweat and soften.  But if you keep it refrigerated, you really can't tell any difference between this egg-free version and the egg-filled counterparts.  This may make you weary but you have to trust me!  This pie keeps my husband from feeling like he is missing out during the holidays and it is good enough to share with your non allergy friends and family!  Win for everyone, especially the pie baker, who can make one pie for everyone!

 Pumpkin pie made with fresh pie pumpkins.

 Pumpkin pie made with canned pumpkin. 

 Pumpkin Pie

1 (7g) envelope unflavored gelatin
3 T cold water
1 c (8 oz) evaporated milk
1 16 oz can solid packed pumpkin or fresh pumpkin puree
1 ½ t ground cinnamon
¼ t ground cloves
½ t cream of tartar
¾ c sugar
Prepared uncooked pie crust

Preheat oven to 425°.  Carefully transfer pie crust to a pie plate.  Trim excess pastry and crimp edges.  Set aside.  In a small bowl, sprinkle gelatin over water to soften.  Set aside for a few minutes.  Bring milk to a soft boil.  Remove from heat and add gelatin stirring until dissolved.   Let cool slightly.  

Blend together pumpkin, cinnamon, cloves, cream of tartar and sugar, until well combined.  Very gradually, add the milk mixture to the pumpkin mixture, mixing constantly.  Once all of the milk mixture has been added, scrap the sides of bowl to make sure fully incorporated.  Pour into pie plate over prepared uncooked crust.  

Bake at 425° for 10 minutes.  Reduce heat to 350° for about 40 minutes.  Cool on a wire rack.  Once cooled, refrigerate for a minimum of 4-6 hours.  Keep leftovers refrigerated. 
If using fresh pumpkin, bake at 425° for 10 minutes.  Reduce heat to 350° for about 50 minutes.  Cool on a wire rack.  Once cooled, refrigerate for a minimum of 6-8 hours.  Keep leftovers refrigerated.  

To make gluten-free use your favorite gluten-free pie crust.  You can also make pumpkin custard cups, pour evenly into eight 6 ounce ramekin cups.  Place the filled ramekins on a rimmed baking sheet.  Bake at 350° for about 25-30 minutes.  Cool on a wire rack.  Once cooled, refrigerate for a minimum of 3-4 hours.  Keep leftovers refrigerated.  

Serves 8


  1. Definitely going to make this for Thanksgiving, husband is vegetarian so I am trying to justify using gelatin (made from bones, right?), It looks so yummy!

    1. You can read about how gelatin is made at this site:
      If you decide that this recipe works for his diet, let me know how you like it. We will be having it again for Thanksgiving!

  2. Why the gelatin? Can I omit it just because I do not have it on hand. I have a daughter with an egg allergy.

    1. Pumpkin pie normally has 2-3 eggs. The eggs give the pumpkin a custard-like texture in pumpkin pie. Without the eggs, you pretty much just have heated cooked pumpkin which will not hold any kind of shape at all. I use gelatin in this pie to get that same custard-like texture without the eggs. I don’t think the recipe would work without it.

    2. That makes perfect sense. I am not much of a cook/baker beyond following simple recipes so all of this is new to me. Thank you for your reply! I love your blog and I know it will be a useful tool as I learn to cook egg free!

    3. Let me know how you like the pumpkin pie. :)