Egg Free Pumpkin Pie & Whiskey-Whipped Cream

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A homemade pie crust, low sugar filling, and some whiskey-spiked whipped cream come together to make the perfect Egg Free Pumpkin Pie. This is the ideal dessert for crisp fall days when you want to feel extra cozy while keeping it healthyish! Be sure to keep this in mind for Thanksgiving too!

Ingredients for Egg Free Pumpkin Pie

Here’s everything you need to make this Egg Free Pumpkin Pie totally from scratch–crust, filling, whipped cream and all!

• All purpose flour
• Organic Valley salted butter
• Ice water
• Celtic sea salt
• Pumpkin (or squash) purée
• Pure maple syrup (dark)
• Coconut cream
• Spice House Arrowroot starch
• Coconut oil
• Spice House cinnamon
• Spice House ginger
• Agar powder
• Spice House nutmeg
• Spice House cloves
• Organic Valley heavy cream
• Powdered sugar
• Spice House pure vanilla extract
• Whiskey

Notes on the Egg Free Pumpkin Pie

One of the most surprising things about this pie is that there is no refined sugar! I only use pure maple syrup to sweeten it. Amber syrup would be just fine, but I prefer using a darker variety for a more robust flavor. However, I do use powdered sugar in the whipped cream, but you could definitely substitute maple syrup there instead (just use a couple tablespoons). I also use agar powder as a vegan substitute for gelatin. Since there aren’t eggs in this recipe, the whole thing could be made vegan by substituting non-hydrogenated shortening for butter in the crust and using full fat coconut cream instead of whipping cream.

Wisconsin Wheat Whiskey

The odd part about Pumpkin Pie & Whiskey-Whipped Cream is that I voluntarily used whiskey. If you know me, you may be aware that I REALLY don’t like whiskey. One time I tasted a sip–okay, not even sip–of my husband’s and I was literally coughing a sputtering. Over a drop of whiskey on my tongue.

But last fall as I was scrolling through Pinterest, I saw tons of recipes for bourbon pumpkin pies. I had already baked my pie, but I thought it would be really yummy to add some to the whipped cream, like I did with Milk and Honey Chocolate Cupcakes. I consulted my cocktail-connoisseur sister, and the closest thing she had on hand was whiskey. We added a couple tablespoons to the whipped cream (one would have been sufficient), and it was really delicious! The cream and powdered sugar help mitigate the strength of the whiskey and makes for a flavorful, complex whipped cream.

I hope you enjoy this Egg Free Pumpkin Pie! Be sure to leave a rating below and let me know what you think in the comments! Happy baking!

More Pumpkin Recipes

• PUMPKIN OAT BREAKFAST COOKIES
• SPICED PALEO PUMPKIN SOUP
• PUMPKIN CHOCOLATE CHIP MUFFINS
• CHOCOLATE DRIZZLED PUMPKIN CHEESECAKE
• PUMPKIN SCONES & MAPLE-NUTMEG GLAZE

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Egg Free Pumpkin Pie & Whiskey Whipped Cream

A homemade pie crust, low sugar filling, and some whiskey-spiked whipped cream come together to make the perfect, healthyish fall dessert!

Prep Time45 minutes mins

Cook Time45 minutes mins

Cooling Time4 hours hrs 30 minutes mins

Total Time6 hours hrs

Servings: 8 slices

Rachel Alexandra

Ingredients

Crust

• 1¼ cup all purpose flour
• ½ cup Organic Valley salted butter cold
• ¼ cup ice water
• Pinch of Celtic sea salt

Filling

• 2¼ cups pumpkin purée or squash
• ⅓ cup + 1Tbs pure maple syrup dark
• ⅓ cup +1 Tbsp coconut cream
• 1½ Tbsp Spice House arrowroot starch
• 1 Tbsp coconut oil melted
• 1 tsp Spice House cinnamon
• 1 tsp Spice House ginger
• ¾ tsp agar powder
• ½ tsp Celtic sea salt
• ¼ tsp Spice House nutmeg
• ⅛ tsp Spice House ground cloves

Whipped Cream

• 1 cup Organic Valley heavy cream
• ¼-½ cup powdered sugar
• ¾ tsp Spice House pure vanilla extract
• 1-2 Tbsp whiskey

Instructions

Crust

• In a large bowl, combine the flour and salt.
• Cut in the butter and incorporate it with the flour using a pastry blender. Continue until the butter is broken into pea-sized pieces.
• Gradually add the ice water, one tablespoon at a time until it all comes together. Do not over mix.
• Preheat the oven to 375℉ and have a 9 inch pie plate ready.
• Place the dough on a lightly floured surface and roll it out to about ¼ inch thick. try to knead it as little as possible.
• Fold the crust in half and lay it over the pie plate with the crease in the center of the plate. Unfold it and press the crust into the bottom of the plate.
• Cut off any excess crust around the edges. Then go around the edge, crimping the crust with your fingers.

Filling

• Add all the filling ingredients to a large bowl. Mix with a stand or hand mixer until smooth.
• Transfer the filling to the pie plate and smooth out the top with an offset spatula.
• Bake pie in preheated oven to 45 minutes. When the time is up, remove the pie and allow 30 minutes for it to cool.
• Refrigerate the pie for at least four hours before slicing.

Whipped Cream

• Using a hand or stand mixer, start by whipping the cream. As it starts to stiffen, add the powdered sugar and vanilla.
• Once they are mixed in, add the whiskey. Start with one tablespoon and add more to taste.
• Continue to whip until stiff peaks form. If needed, add more powdered sugar.

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