Allergen Cooking · baking · cooking · Dessert

The Egg-Free Version of Simple & Delicious Pumpkin Pie

With this being Alistaire’s first “eating” of Thanksgiving I played with my go-to Pumpkin Pie – Simple & Delicious Pumpkin Pie – and made it egg-free so he could enjoy it as well. I pondered on what substitute to use, and decided on Ener-G replacer, as it produces a light texture, and would bind the pumpkin, where as flax-seed would make it heavier.

Just as delicious as the original version! Would have been even better if Walker hadn’t stuck his finger in the top while it was cooling…lol!


Simple & Delicious Pumpkin Pie


  • 15 ounce can Organic Pumpkin
  • 14 ounce can or bottle organic sweetened condensed milk (Trader Joe’s)
  • 1 Tbsp Ener-G Egg Replacer + ¼ cup warm water
  • 1 Tbsp pumpkin pie spice blend
  • 9″ unbaked frozen pie crust, thawed (regular or gluten-free)


Preheat the oven to 425°.

Whisk the Ener-G powder and water together in a bowl, set aside for 5 minutes.

Whisk the pumpkin, milk, and spice together in a large mixing bowl until smooth, whisk in Ener-G mixture.

Place the pie pan on a baking sheet, pour the filling into the crust. Bake for 15 minutes. Lower the oven to 350° and bake for 40 minutes.

Take out and let cool on a rack fully, refrigerate till cold, store loosely wrapped.

Makes 1 pie.

Have a good Thanksgiving weekend! I will be taking Thursday through Sunday off – back on Monday with some great new ideas I have been working on 😀

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