How to Subsititute an Egg in Pumpkin Pie (4 Steps)

Pumpkin pie is a custard-based dessert requiring egg to thicken and set properly. When baking a pumpkin pie without eggs, an alternative thickener helps ensure it will not be a runny mess after the final baking and cooling. Understand how to substitute eggs to achieve the best results in pies. Baking times and temperatures do not change when eliminating eggs in recipes. Many options exist for egg substitutes when baking pumpkin pie. Select the option that works best for your diet and flavor preferences.

Things You'll Need

Yolk-containing egg substitute
Ground flax seeds
Applesauce

Pureed squash
Cornstarch
Mashed banana

Instructions

Select a yolk-containing egg substitute. Using egg whites alone will produce a soft pie that does not fully set. Measure the egg substitute to the equivalent of the number of eggs in the recipe and add it to the pie filling when the recipe calls for eggs. Most egg substitutes are 1/4-cup per egg.
Blend 1 tablespoon of ground flax seeds with 1/4-cup of warm water for every egg required in the pumpkin pie recipe. Flax seeds become a thickening agent when soaked in warm water.
Measure 1/4-cup of applesauce or pureed squash plus 2 tablespoons of cornstarch for every egg to be replaced in the recipe.
Use 1/4-cup of mashed banana per egg if desired, but the banana flavor may negatively impact the final flavor of the pie.

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