A delicious pumpkin pie prepared without eggs! Yes, an eggless pumpkin pie is possible. So if dietary restrictions (or a lack of eggs in the refrigerator) are preventing you from making a delicious pumpkin pie, fret no more! You can still prepare and enjoy this classic Thanksgiving dessert.
Read on to learn the basics of substituting eggs , including the 7 best egg substitutes for pumpkin pie.
What eggs do for your pumpkin pie
Eggs play two important roles in pumpkin pie. One, they function as a binder to hold the ingredients together. And two, they add to the pie’s creamy, custard-y texture.
7 egg substitutes for pumpkin pie
You can replace egg’s binding power and texture with other ingredients for sure. The thing is, substituting for egg in a pie will change the flavor and texture slightly. So I recommend doing a trial run before you unveil your eggless pie at a family dinner or potluck. That recommendation stands no matter which egg substitute you use.
If the substitution doesn’t come off quite right, you might end up with a pie that doesn’t set or a taste profile that’s a bit off. You can correct those problems easily, but the corrections require you to make another pie. And when guests are waiting for their dessert, you won’t have the time.
1. Ground flaxseed or Chia seed
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To replace egg in a pumpkin pie recipe with ground flaxseed or chia seed, mix 1 tablespoon of the seed meal with 2 1/2-3 tablespoons of water. Let the mixture sit for 10 minutes. You’ll see it develop a gel, egg-like texture as the seeds absorb the water.
Proceed with the recipe as instructed, using the seed and water mix in lieu of 1 egg.
Note that if you have whole flaxseeds on hand, you can grind them in a coffee grinder before mixing with water.
2. Mashed bananas, applesauce, or pumpkin puree
Fruit purees like mashed bananas or applesauce make excellent egg substitutes if you’re watching your fat and calorie intake. Both apples and bananas are sweeter than eggs, but these flavors will pair nicely with pumpkin and pumpkin spices.
In the same vein, pumpkin puree is an obvious choice for pumpkin pie. The extra puree may give your pie a pumpkin-heavy flavor, however. You might consider adding a touch more spice to your filling.
The substitute ratio for fruit puree is 1/4 cup for each egg.
3. Arrowroot flour, tapioca flour, or cornstarch
- USDA Organic Tapioca Flour / Starch
- Batch Tested and Verified Gluten Free
- Organic, Vegan, Non-GMO, with no other additives
- A Tasteless and Odorless Flour
- Great as a thickener or binder in Gluten Free Recipes!
Arrowroot flour, tapioca flour, and cornstarch are all effective thickeners with almost zero taste. You’ll find these ingredients used frequently to thicken sauces. They essentially do the same for pumpkin pie.
For each egg required in your pumpkin pie recipe, you’ll substitute 2 tablespoons for the flour or cornstarch mixed with 3 tablespoons of water.
4. Silken tofu
Silken tofu can also take on the egg’s job of binding. As an added bonus, silken tofu has a lovely texture that holds up well in pumpkin pie.
You’ll want to blend the silken tofu first. You can simply put the tofu in a blender and mix until smooth. For each egg in the pumpkin pie recipe, swap in 1/4 cup of blended silken tofu.
5. Aquafaba
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Aquafaba is the liquid from a can of chickpeas. It’s commonly used as an egg substitute in vegan baking. You need only add 3 tablespoons of aquafaba for each egg required for the recipe.
If you buy aquafaba powder, mix 1/2 teaspoon powder with 3 tablespoons of water to replace 1 egg.
6. Yogurt or buttermilk
If you can eat dairy, try yogurt or buttermilk as an egg substitute. These ingredients do bind and add moisture, but they don’t replicate egg’s texture perfectly.
Use 1/4 cup of plain yogurt or buttermilk for each egg in the recipe.
7. Egg replacers
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There are commercial egg replacers, which are powders formulated specifically to replace eggs in recipes. Some are vegan and nut-free. Brands to check out include Ener-G and Bob’s Red Mill. These are usually made with potato starch and tapioca flour.
Follow the package instructions for substitution ratios.
Substituting eggs in pumpkin pie
It’s tough to imagine Thanksgiving dinner in the U.S. without a slice of creamy, rich pumpkin pie. Fortunately, you don’t have to — even if you have an egg allergy. You can use pantry ingredients like tapioca flour or cornstarch to replace eggs. Or get creative with fruit purees or dairy ingredients. If none of those suit your taste, go for a commercial egg replace like Ener-G.
Any of these egg substitutes for pumpkin pie can produce an amazing and delicious dessert. You might have to try all of them to land on the perfect one, though. Darn!
Last update on 2026-01-03 / Affiliate links / Images from Amazon Product Advertising API
