Years later and this is still my go to pumpkin pie recipe. Much better than the versions with eggs. Lost my Notepad copy and came back to find it again. This time it's going on a hardcopy recipe card.

So Happy to find an Eggless Pumpkin pie recipe. The first time I made this recipe, I made it exactly how it said. I was SO worried it wouldn't set up because it was SOOOOO liquidY. When it was time to come out it wasn't firm in the middle. It was like jello so I put it back in for another 10 minutes and it helped firm it up. Anyway, it was delicious and supper creamy which wasn't exactly the consistency of a traditional pumpkin pie.
The 2nd time I made it, I opted to only use 1 and 1/3 cup of milk. It's better! Probably only use 1 cup of milk next time.

Was happy to find and make this so that one little niece with egg allergy could finally try pumpkin pie. Everyone in our family, as well as my friends who've had this, agrees it's better than standard pumpkin pie made with eggs. The flavor is better, the texture is creamier, the color is brighter. We spiced it up a bit more but this is our new standard.

Ran out of eggs and didn't want to go out, so I gave this recipe a go. It was good. I subbed double cream for one cup of milk to give it a creamier texture.

I have used this recipe for years now for my egg allergic daughter. It always turns out delicious! My first time making it I was a bit concerned because of the consistency, but it really does firm up nicely during baking. Thank you for this recipe.

Added nutmeg and ginger as per my old recipe that included eggs. Cornstarch did set the custard but tasted a bit starchy. Will try flax eggs next time. Still a decent recipe for egg allergy individuals.

I cut back on the sugar a bit (and used raw sugar), used pumpkin pie spice rather than just cinnamon, and replaced the dairy milk with canned coconut milk. I also baked it as a crustless pie (didn't want to fool with a gluten-free crust). Everyone loved it. I prefer it to the usual "with egg(s)" recipe.

I have made this for several years, and the whole family loves it! I've even used Splenda blend brown sugar and Splenda to make for my diabetic husband, and it was still a tasty treat! Thank you for having this recipe available online!

I haven't been able to eat pumpkin pie because of egg allergies. Its been years and a friend made this for me it taste just like pumpkin pie it was a big hit I loved it A

I this recipe cause of how simple it is and how good it tastes. Also, I like that it's eggless cause some people at a party can't eat egg.

My daughter is allergic to eggs, so I tried this recipe. I did the crust from scratch, used the suggested condensed milk and since I run out of regular milk I used coconut milk. The result was soooo good! Better and lighter then the regular pumpkin pie. thank you!

I made this today as a trial run before the holidays. I substituted an equal amount of evaporated milk instead of plain, and added some vanilla. Our little girl is deathly allergic to eggs, so it was the first time she has ever had a custard style pumpkin pie. It is unbelievably good. I actually prefer the texture to to the typical recipe, since even though it stands firm just like an egg custard, it is much creamier. Everyone agreed, no need to make two versions for the holidays. This is now our family recipe.

It looks like pumpkin soup when you pour it in the crust but don't let that deter you. It bakes up to a perfect consistency and tastes great. Just cinnamon was a little bland for me so I added nutmeg and a dash of ginger and it was perfect. I used coconut milk because my daughter and I are lactose intolerant. It was fantastic to have a pumpkin pie at Thanksgiving my egg-allergic daughter could eat and I'll be making it again for a family holiday party where there are more allergies and intolerances than I care to count.

If lactose intolerant and allergic to eggs, buy lactose free whipping cream, put in blender your pumpkin, sugar and spices and add one half cup of the whipping cream, whip till thick, bake as normal.

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