Easy Eggless Spicy Pumpkin Pie Recipe

Craving pumpkin pie but short on time and eggs? This incredibly easy recipe uses a store-bought graham cracker crust and a simple spice blend for a delicious, eggless twist on a classic! Adapted from the beloved Eagle Brand pumpkin pie and Bakin' Without Eggs recipes, this version delivers the same rich pumpkin flavor in a fraction of the time. Get ready to impress with minimal effort!

Prep Time 15 mins
Cook Time 65 mins
Calories 331.8 kcal
Protein 11g
Rating 3.3 (3 Reviews)
Easy Eggless Spicy Pumpkin Pie 18

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Eggless Spicy Pumpkin Pie

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How to Make Easy Eggless Spicy Pumpkin Pie

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1 (15-ounce) can pumpkin puree, 1/4 cup cornstarch, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg until smooth.
  3. Pour the pumpkin mixture into your prepared 9-inch graham cracker crust.
  4. Place the pie plate on a baking sheet to catch any spills. Bake on the center rack for 50-60 minutes, or until the pie filling is set and the edges are lightly browned. The center should be just slightly jiggly.
  5. Let the pie cool completely on a wire rack. This will help prevent cracking. Once cooled, chill in the refrigerator for at least 4 hours, or preferably overnight, before serving for the best flavor and texture.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

157g

Fat

21g

Carbs

17g