Simple recipe and I didn't expect it to work when I was making it. Batter was very liquidy but it turned out to be delicious!

Turned out great. Consistency and taste were wonderful.

Unbelievable! So excited to find a recipe for pumpkin pie that doesn't need eggs. My 5 year old is allergic to eggs and it just wouldn't be Thanksgiving without pumpkin pie! And he loves it :) This recipe is so perfect, this is my 3rd year making it and it always turns out awesome!

This is a quick and easy recipe. My husband and I loved it!

I make this same recipe subbing in So Delicious Coconut milk beverage for the milk to make it egg and dairy free. Delicious, light recipe and I prefer it to traditional pumpkin pie! I've been making this for years and everyone always loves it.

So glad I found this as I don't eat eggs, it was great although I used pumpkin pie spice instead of just cinnamon.

Turned out great- I completely thought I had screwed up at the beginning as this was my first pie from scratch and the filling was really soupy before I baked but it came out awesome! My husband doesn't eat eggs so this will be the pumpkin pie he gets to enjoy in years...

I added a pinch of nutmeg and oh this is good! Tastes just like the traditional ...and no gluten/ no egg = no allergies!

Your typical pie crust has gluten, so you could bake it in a hot-water bath (like a pudding or custard) or substitute a gluten-free crust.

OMG, the best pumpkin pie we have ever had! It would have been 5 stars, however, I added nutmeg cloves, and some ginger to the recipe which made it even better.

Guys pls tell me which option is better? whether the condensed milk or milk & sugar combination.

Has anyone tried this recipe with a alternative sweetener? I was thinking of Splenda and maybe a splash of molasses? I need something for a family gathering that includes diabetics and an individual allergic to eggs.

I did add 1 cup cream cheese and 1/4 cup sugar which I blended first then added the rest of recipes to it and wow amazing. No eggs, loved that!!

I made this last night. Came out great. Used a small pumpkin from my garden instead of canned. I quartered and seeded it then roasted in the oven. Let it cool and removed the pulp. It came out to exactly 15 ounces. Then added to the blender along with cinnamon plus nutmeg, ginger and cardamom and the rest of the ingredients. Used a little less than 3/4 cups sugar and added one gelatin packet. Blended. Poured into a cornflake crust pie crust and baked. Came out creamy but I added the gelatin for more firmness.

Consistency was perfect but needed more spice then just cinnamon. Next time I'll add nutmeg and ginger as it was quit bland.

Make this every year because I am allergic to eggs, everyone even my kids LOVE it!!