This Egg-Free Pumpkin Pie with Cinnamon Crumble Topping checks all of the allergen-friendly boxes. With a flaky crust, creamy filling, and delicious, buttery crumble topping, it’s sure to be a huge hit at your Thanksgiving table!
Table of Contents
- This recipe is…
- Why You’ll Love This Paleo Pumpkin Pie Recipe
- Pumpkin Pie Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Egg-Free Pumpkin Pie
- Eggless Pumpkin Pie Recipe Tip
- How to Serve Pumpkin Pie
- How to Store
- Frequently Asked Questions
- More Gluten-Free Holiday Baking Recipes
- Egg-Free Pumpkin Pie with Cinnamon Crumble Topping Recipe
This recipe is…
Here at Fed & Fit, we love getting feedback from our community of home cooks so we can serve up exactly the kind of recipes you’re looking for. And we’ve heard from so many of you who don’t tolerate eggs well…but who don’t want to miss out on holiday favorites.
This knowledge has led us to develop more egg-free breakfasts like our Breakfast Skillet with Sausage, and baked goods including eggless Peanut Butter Cookies. We also created a primer on the Best Egg Substitutes for Baking.
But maybe the most important challenge yet was to tackle creating an egg-free version of the most anticipated baked goods of the entire year: the Thanksgiving pumpkin pie. The question was: could make an egg-free pumpkin pie that tastes as delicious as creamy, rich, and delicious as the traditional pumpkin pie. And the answer? If we do say so ourselves…a resounding, delicious, and decadent YES!
We started with a gluten-free crust. Next up was filling. Traditional pumpkin pie uses both eggs and dairy to make a custard. After multiple tests, we settled on swapping the milk for coconut milk, and arrowroot starch for the eggs. The resulting filling was slightly firm, but still had that creamy texture and incredible flavor reminiscent of traditional pumpkin pie. Finally, because we really wanted to take this pie to the next level, we made a crumble topping with gluten free flour, butter, pecans, and more pumpkin pie spices that adds an extra layer of deliciousness.
One bite and you’ll see why this egg-free pumpkin pie with cinnamon crumble topping is sure to become a favorite at your holiday table this year!
Why You’ll Love This Paleo Pumpkin Pie Recipe
- Tender crust, creamy filling, and crumbly topping – what’s not to love?
- Free of eggs, gluten, and dairy – yet just as delicious as traditional pumpkin pie!
- Just 15 minutes of prep (seriously!), which frees you up to enjoy more of the holidays
- Make a few tweaks to make this a vegan pumpkin pie recipe, or to make a nut-free version (more on that below)
Pumpkin Pie Recipe Ingredients
Here’s everything you’ll need to whip up this Paleo pumpkin pie with just 15 minutes of prep. Find ingredient notes (including substitutions and swaps) below.
For the crust
- Pie crust – 1 homemade gluten-free pie crust, or other crust of choice
For the filling
- Arrowroot starch – 4 tablespoons arrowroot starch
- Cinnamon – 2 teaspoons cinnamon
- Ground ginger – 3/4 teaspoon ground ginger
- Nutmeg – 1/4 teaspoon nutmeg
- Ground cloves – 1/8 teaspoon ground cloves
- Salt – Pinch sea salt
- Coconut sugar – 3/4 cup coconut sugar
- Canned pumpkin – 1 15-ounce can pumpkin
- Coconut milk – 1 1/4 cup full-fat coconut milk
- Vanilla – 1 teaspoon vanilla extract
For the crumble
- Gluten-free flour – 1 cup gluten free flour
- Coconut sugar – 1/2 cup coconut sugar
- Ground ginger – 1 teaspoon ground ginger
- Cinnamon – 1 teaspoon cinnamon
- Ground cloves – 1/8 teaspoon cloves
- Nutmeg – 1/8 teaspoon nutmeg
- Butter – 8 tablespoons butter cold, cut into 1/2 inch chunks (for a dairy-free pumpkin pie recipe, substitute ghee or coconut oil)
- Chopped pecans – 1/2 cup chopped pecans (omit for a nut-free pumpkin pie recipe, or see below for some tasty swaps)
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
It’s easy to tweak this recipe for various diet plans. Here’s how:
- For dairy-free – substitute ghee or coconut oil for the crumble topping.
- Go nut-free – leave out the pecans for a nut-free version of this pumpkin pie. You can either swap them for pumpkin seeds, sunflower seeds, or crystallized ginger – or, just omit them altogether.
How to Make Egg-Free Pumpkin Pie
Here’s how this Paleo pumpkin pie comes together with just 15 minutes of prep.
Step 1: Place your pie crust into a pie pan and bake at 350 degrees for 7 minutes. Then, remove from the oven.
Step 2: In a small bowl, whisk together the arrowroot, cinnamon, ginger, nutmeg, cloves, and salt.
Step 3: In a large bowl or in the bowl of your stand mixer, add the coconut sugar and pumpkin and beat with an electric mixer until smooth. Add in the coconut milk and vanilla and continue to mix.
Step 4: Add the arrowroot mixture to the pumpkin and beat on high until no lumps remain.
Step 5: Pour the filling into the pie crust and bake for 25 minutes at 350.
Step 6: To make the crumble: whisk together the flour, sugar, and spices in a bowl. Once the spices are fully incorporated, add the butter and work it into the mixture with your hands, until the mixture takes on a crumbly texture. Add the pecans and work them into the mixture with your hands.
Step 7: Once the pie has baked for 25 minutes, sprinkle the crumble mixture over top and return to the oven to bake for an additional 20 minutes. The crumble should be browned on top and the pie will be slightly jiggly, but will firm as it cools.
Let the pie cool on the counter, then cover and refrigerate for at least 2 hours and up to overnight to let it set.
Eggless Pumpkin Pie Recipe Tip
Check your spices – a lot of us only use baking spices like cloves and nutmeg once a year around the holidays. So if your spices have been lingering in your shelves since last Christmas, give them a sniff before you use them. If their scent isn’t powerful, it’s time to replace them.
How to Serve Pumpkin Pie
After the pie has been chilled for at least 2 hours (up to overnight), slice it and serve with dairy-free whipped cream, if you’d like.
How to Store
Cover and refrigerate the pie up to a day in advance.
Frequently Asked Questions
Yes! It just requires one simple swap: instead of the butter when making the crumble topping, use ghee or coconut oil.
For a nut-free recipe, just omit the pecans. If you’d like you can replace them with pumpkin seeds, sunflower seeds, or even crystallized ginger for a little extra ginger kick!
It is! Pumpkin is actually considered a “superfood.” Nutrient-dense and low in calories, this super squash is a good source of vitamins A and C, is high in heart-healthy potassium, and contains cancer-fighting carotenoids.
More Gluten-Free Holiday Baking Recipes
If you tried this recipe for Egg-Free Pumpkin Pie with Cinnamon Crumble Topping, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!
Egg-Free Pumpkin Pie with Cinnamon Crumble Topping
Ingredients
For the crust
- 1 perfect pie crust, or other crust of choice
For the filling
- 4 tablespoons arrowroot starch
- 2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Pinch sea salt
- 3/4 cup coconut sugar
- 1, 15 ounce can pumpkin
- 1 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla extract
For the Crumble
- 1 cup gluten free flour
- 1/2 cup coconut sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 8 tablespoons butter, cold, cut into 1/2 inch chunks*
- 1/2 cup chopped pecans*
Instructions
- Preheat the oven to 350 F.
- Place your pie crust into a pie pan and bake for 7 minutes, then remove from oven.
- In a small bowl, whisk together the arrowroot, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl or in the bowl of your stand mixer, add the coconut sugar and pumpkin and beat with an electric mixer until smooth. Add in the coconut milk and vanilla and continue to mix.
- Add the arrowroot mixture to the pumpkin and beat on high until no lumps remain.
- Pour the filling into the pie crust and bake for 25 minutes at 350.
- To make the crumble: whisk together the flour, sugar, and spices in a bowl. Once the spices are fully incorporated, add the butter and work it into the mixture with your hands, until the mixture takes on a crumbly texture. Add the pecans and work them into the mixture with your hands.
- Once the pie has baked for 25 minutes, sprinkle the crumble mixture over top and return to the oven to bake for an additional 20 minutes.
- After 20 minutes, the crumble should be browned on top and the pie will be slightly jiggly, but will firm as it cools. Let the pie cool on the counter, then cover and refrigerate for at least 2 hours and up to overnight to let it set.
Recipe Notes
- For dairy-free: substitute ghee or coconut oil for the crumble topping
- For nut-free: omit the pecans. If you’d like you can replace them with pumpkin seeds, sunflower seeds, or even crystallized ginger for a little extra ginger kick!
Nutrition
Firstly, I love Fed + Fit. I made your cranberry sauce and it is fantastic! That said, I tried this recipe twice today and it flopped both times. The pumpkin texture was gloopy and the topping was super gingery to the point of bitter. I wish this had been a hit.
So sorry to hear that, Dionna! In testing, I did find that the filling texture improved once refrigerated for a few hours, preferably overnight. I’ve also adjusted the recipe to include less ginger. I’m glad you enjoyed the cranberry sauce!
My LO is allergic to eggs so experimenting this year with an egg free pie. Curious why you didn’t use something like vital proteins collagen to set up the pie. Wrong texture maybe. Just curious, I love the science of bakimg
Collagen won’t actually help it hold together. We did consider using gelatin but felt that arrowroot was more approachable and provided a silkier texture, plus it makes it accessible for vegetarians too!
I’m so excited to try this!
Can you make it without the crumble topping for a more traditional pumpkin pie?
Absolutely! Just bake at 350 for 50 minutes.