Eggless Pumpkin Pie


Pumpkin pie is a traditional Thanksgiving dessert in my family. This is an eggless recipe I adapted, hoping it will be a close replica to my childhood pies. It turned out tasty with a good texture.

Eggless Pumpkin Pie

  • 2 cups pumpkin puree
  • 1 cup whipping cream (35% M.F.)
  • 1 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt

Whisk together the ingredients. Pour into a 9 inch unbaked pie crust. (

Bake 425 degrees for 10 minutes and then lower the temperature to 350 degrees F for about 60 minutes. I had to cover my pie crust with foil part way through to prevent it from getting too brown.


5 Comments Add yours

  1. sheepsake says:

    Thanks for posting this recipe! Can’t wait to try this out for tomorrow…Looks delicious!

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