April 10, 2024

Pumpkin Pie (Egg Free)

This variation on the classic Libby’s pumpkin pie recipe is perfect for those who can't tolerate eggs. Much milder than traditional pie, due to the omission of cloves, it's particularly good with vanilla whipped cream.

Pumpkin Pie (Egg Free)

Pumpkin Pie

Serves: 1 pie | Cook Time: 55-65 minutes | Cool Time: 2+ hours


  • 1/2 cup (100g) sugar
  • 1/2 tsp (3.5g) salt
  • 1 1/4 tsp (3.25g) ground cinnamon
  • 1/2 tsp (1.4g) ground ginger
  • 1/4 c Better Batter Flour (35g Original / 35g Artisan)
  • 1 15oz can pumpkin
  • 1 1/2 c (354ml) Cream, or DF alternative (or homemade Almond Cream, see recipe below)*
  • 1 recipe your favorite pie crust, or use one of ours


*ALMOND CREAM RECIPE If you don't have a soy/nut allergy, this is a great alternative to commercial creamers!
    • 1 c boiling water
    • 1/2 c blanched almonds


    Instructions for Almond Cream:
    Pour boiling water over almonds.

    Let soak at least 20 minutes.

    Blend in blender until absolutely smooth – about 5 minutes.

    Let cool completely (makes about 1 1/2 cups)


    Preheat and prepare. Preheat oven to 425F and place pie crust into a 9 inch deep dish pan.

    Mix & Stir. Mix sugar, salt, flour, cinnamon, and ginger in a small bowl. Place pumpkin into a medium mixing bowl and whisk sugar mixture into the pumpkin mixture until the batter is absolutely smooth. Carefully whisk in the cream or df alternative.

    Pour & Bake. Pour into pie shell and bake for 15 minutes. Reduce heat to 350F and bake for 40-50 more minutes or until nearly set. Let cool at least 2 hours in fridge, then bring to room temperature before serving, for best texture.

    Refrigerate leftovers.

    This recipe was originally tested and adapted from a recipe published by Naomi Poe in November 2022. Original photo of food by Jennifer Bigler.