Egg Substitutes for Pumpkin Pie

Pumpkin pie is a Thanksgiving classic, but if you're vegan or have an egg allergy, you might be wondering how to make it without eggs.

The good news? You can make a delicious eggless pumpkin pie with a smooth, creamy filling that sets beautifully. The trick is choosing ingredients that provide both richness and structure.

Below, I'll walk you through different egg substitutes for pumpkin pie, what they contribute to the filling, and which combination I personally recommend.

My recommendation: When I developed my eggless pumpkin pie recipe, I used a combination of silken tofu, full-fat coconut milk, and cornstarch. The tofu creates a smooth, custardy texture, the coconut milk adds richness, and the cornstarch helps the filling set.

While there are several ingredients commonly used to replace eggs in vegan baking, they don't all behave the same way in pumpkin pie. This is the combination I've personally tested and recommend.

Purpose of Eggs in Pumpkin Pie

Eggs help give traditional pumpkin pie its smooth, creamy custard texture while also helping the filling set as it bakes.

Simply leaving the eggs out of a traditional pumpkin pie recipe can result in a filling that doesn't set properly.

When making an eggless pumpkin pie, you need ingredients that create a creamy texture and help the filling hold its shape. In my recipe, I use silken tofu for creaminess, full-fat coconut milk for richness, and cornstarch to help the filling set.

Cornstarch

Cornstarch helps thicken pumpkin pie filling and gives it structure as it bakes and cools. It's especially useful in eggless pumpkin pie because it helps create a creamy, custard-like filling that holds its shape when sliced.

Without enough thickening or binding ingredients, pumpkin pie can turn out too soft or fail to set properly. However, cornstarch isn't the only option! Ingredients like chickpea flour can also help create a firm filling.

The amount of cornstarch needed depends on the other ingredients and the texture you're trying to achieve.

Store-Bought Egg Replacers

Powder-based egg replacers are typically made with starches like potato starch and tapioca starch. They're designed to replace eggs in baked goods, but not all of them work equally well in custard-style desserts like pumpkin pie.

Starch-based egg replacers can help thicken and bind the filling, but they won't provide the same richness or creaminess as ingredients like silken tofu or coconut milk.

Check the package instructions to see whether the product is recommended for pies or custards, since some egg replacers are better suited for cakes, muffins, and cookies.

Coconut Milk

Full-fat canned coconut milk or coconut cream is a great way to add richness and creaminess to an eggless pumpkin pie.

Traditional pumpkin pie often contains evaporated milk or heavy cream, so coconut milk works particularly well as a dairy-free alternative. Its higher fat content helps create a smooth, rich filling without making it overly watery.

However, coconut milk doesn't help the filling set the way eggs do. Pairing it with a thickening ingredient like cornstarch can help create a custard-like texture that holds its shape when sliced.

I recommend using full-fat canned coconut milk rather than lighter plant-based milks like almond, oat, or rice milk, which generally produce a less rich filling.

Silken Tofu

Silken tofu is my favorite egg substitute for pumpkin pie! It blends into a smooth, creamy filling without overpowering the pumpkin flavor or spices.

Unlike firmer varieties of tofu, silken tofu has a soft, delicate texture that works especially well in custard-style desserts.

As a general guideline, ¼ cup of blended silken tofu can replace one egg in some baking recipes. However, pumpkin pie also needs enough structure to set properly, so additional thickening ingredients may be necessary.

Aquafaba

Aquafaba is the liquid from a can of chickpeas. It might sound strange, but it's commonly used as an egg substitute in vegan baking!

Aquafaba has binding, foaming, and emulsifying properties similar to egg whites. A common substitution is 3 tablespoons of aquafaba for one egg.

However, aquafaba doesn't provide the same richness or creaminess as whole eggs. In pumpkin pie, it may help with structure, but the filling will still need ingredients that provide a creamy texture and help it set.

Cashews

When soaked and blended, cashews create a thick, creamy mixture that works well in dairy-free desserts.

Cashew cream can add richness and a smooth, custard-like texture to pumpkin pie. It has a mild, slightly nutty flavor that pairs well with pumpkin and warm spices.

To make cashew cream, blend 1 cup of soaked cashews with ½ cup of water until completely smooth.

Keep in mind that cashew cream primarily adds creaminess rather than acting as a firm setting agent. A thickener may still be needed to help the pumpkin pie hold its shape when sliced.

Vegan Yogurt

Thick, creamy vegan yogurt can add moisture and a smooth texture to pumpkin pie filling.

I recommend choosing an unsweetened, plain variety so it doesn't compete with the pumpkin and spices. A thicker yogurt, such as Greek-style vegan yogurt, is preferable to a thin or watery one.

While vegan yogurt can contribute creaminess, it doesn't necessarily provide enough structure to set a pumpkin pie on its own. A thickening ingredient may still be needed for a filling that holds its shape when sliced.

Mashed Fruit

Applesauce, mashed banana, sweet potato purée, and even additional pumpkin purée are sometimes used as egg substitutes in vegan baking.

However, these ingredients can affect the flavor and texture of pumpkin pie. Mashed banana adds a noticeable banana flavor, while applesauce adds extra moisture. Sweet potato and pumpkin purée blend more naturally with the flavors of the filling.

While fruit purées can add moisture and body, they aren't always the best choice for creating a smooth, firm pumpkin pie custard.

Flax & Chia Seeds

Ground flax seed and chia seeds are commonly used as an egg replacer in vegan recipes but they're not my first choice for pumpkin pie.

When mixed with water, they form a gel-like consistency that helps bind ingredients together. However, they can also create a slightly grainy or gelatinous texture, which isn't ideal when you're trying to achieve a smooth, creamy pumpkin pie filling.

To make a flax or chia egg, mix 1 tablespoon of ground seeds with 2 tablespoons of water and let it sit until thickened. This is a common substitute for one egg in some baked goods, but it isn't necessarily interchangeable with eggs in pumpkin pie.

How to Choose

The best egg substitute for pumpkin pie depends on the texture you're trying to achieve and the other ingredients in your filling.

For a smooth, creamy custard, silken tofu is my top choice. Coconut milk or cashew cream can add richness, while thick vegan yogurt is another option for adding creaminess.

For a firmer pie that holds its shape when sliced, you'll need ingredients that help the filling set. Cornstarch is a great option, but other thickeners, like chickpea flour, can also work.

I wouldn't recommend flax eggs, chia eggs, or mashed fruit as my first choice for pumpkin pie. While they're useful in other vegan baked goods, they can change the texture or flavor of the filling.

The key is balance. A creamy ingredient and a suitable thickener can work together to create a rich, custard-like filling that sets beautifully after baking and chilling.

How to Make an Egg-Free Pumpkin Pie

The pumpkin pie filling ingredients are whipped together in a food processor or blender until a smooth texture has been achieved.

Next, roll out your favorite vegan pie dough and line a pie pan or tart pan. Add the filling and bake. You'll know it's done when it's slightly puffed and set but very slightly jiggly in the center.

You can then serve your egg-free and vegan pumpkin pie recipe and no one will miss the real eggs!

Recipe

If you want to save yourself the trouble of experimenting, try my eggless pumpkin pie recipe.

I used coconut milk, silken tofu, and cornstarch in my recipe because the combination creates the perfect texture. It adds the creaminess, the custard texture, and thickens it so it sets beautifully in the fridge.