This Egg Free Pumpkin Cheesecake is a delicious flavor combination of pumpkin pie and cheesecake, with no eggs required. It’s incredibly easy to make (seriously – it can be in the oven in around 10 minutes with a pre-made crust), and a hit at every holiday party I’ve brought it to! Use GF grahams or cookies in the crust for a gluten free version.
Check out my other eggless cheesecake recipes!
- Egg Free Classic Baked Cheesecake
- Eggless Apple Streusel Cheesecake Bars
- Mini Oreo Cheesecakes – egg free
- Eggless Lemon Cheesecake
Pumpkin Cheesecake has been my go-to dessert for holiday gatherings and parties for over a decade. It’s a little different than the typical holiday classics, and everyone seems to love it (even those who don’t like cheesecake!).
When my son was diagnosed with an egg allergy, rather than sacrificing a holiday favorite, I made modifications. Now I make eggless Pumpkin Cheesecake every year, and nobody can taste the difference. Waiting for this egg free cheesecake to cool (so you can eat it!) is the hardest part – mixing it up and baking it couldn’t be easier!
Looking for a classic cheesecake without eggs? Check out my Egg Free Baked Cheesecake recipe, or for something with a little zest, check out my Eggless Lemon Cheesecake. For even more variety, try Apple Streusel Cheesecake Bars or Mini Oreo Cheesecakes – both also egg free!
Food Allergies and the Holidays
I know holidays can be a time of stress for many food allergy families, including my own. My family and extended family are very conscientious of my son’s allergies, which I appreciate more than anyone will ever know. But eggs and nuts are just hard to avoid around the holidays, especially with large gatherings.
We try to A) bring an item (oftentimes cookies or a dessert) or multiple items to share with everyone so my son’s experience can be somewhat integrated with the group’s, and B) bring a full backup meal that resembles the one being served. How do you handle food allergies at holidays?
Try my other eggless cheesecake recipes:
- Baked Egg Free Cheesecake
- Egg Free Pumpkin Cheesecake
- Eggless Mini Oreo Cheesecakes
- Egg Free Lemon Cheesecake
Looking for a cheesecake with a little zest?
Check out my Egg Free Lemon Cheesecake recipe, great any time of year!
I used an awesome pre-made graham cracker crust I found at Aldi that was made in a nut free facility, but you can easily use any brand OR make your own. Instructions for both are included. This egg free pumpkin cheesecake can also be made gluten free – just use your favorite GF graham style crackers or cookies for the crust.
This recipe requires no eggs and no special egg-substitutes, and tastes like a traditional, rich and creamy pumpkin cheesecake. The hardest part is the waiting… it takes a while for it to bake, and afterward it needs to chill for several hours before enjoying.
This Egg Free Pumpkin Cheesecake recipe is:
- Eggless / Egg Free
- Soy Free (check your cracker or crust ingredients)
- Peanut Free
- Tree Nut Free
- Gluten Free (substitute your favorite GF graham style crackers for the crust)
Egg Free Pumpkin Cheesecake
Ingredients
- 2 8 oz packages of cream cheese
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ⅓ cup pumpkin puree (not pumpkin pie mix)
- 3 Tbsp milk
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 325F. If making your own crust, complete that step first (see Notes below). Otherwise, skip ahead to Step 2.
- With an electric mixer (I use a simple handheld one), beat together cream cheese and sugars on medium-high until smooth and creamy.
- Add all remaining ingredients (pumpkin puree, milk, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, and salt). Beat on low until ingredients are incorporated, then beat on HIGH for 2-3 minutes. Pause to scrape the sides as needed.
- Use a rubber spatula to spread cheesecake mix evenly into prepared crust and even out the top.
- Bake at 325F for approximately 40-45 minutes. Center will still jiggle at this point – this is just fine, it will set once it cools. Remove from oven, and cool at room temperature on cooling rack for about 1 hour.
- Cover and transfer to the refrigerator to chill for at least 4-6 hours (or ideally overnight) before serving. Baked cheesecake can also be covered tightly and frozen, to be served at a later date.
Notes
Preheat oven to 350F.
Stir together 1 1/2 cups finely crushed graham crackers, 1/4 cup granulated sugar, and 6 Tablespoons melted butter.
Press into 9 inch pie tin. Bake at 350F for about 8 minutes. Remove from oven and cool before filling.
Try my other egg free cheesecakes!
I didn’t have pumpkin pie spice but I had cinnamon sticks, whole cloves and some while star anise that I ground up in my coffee grinder and omygosh it was so good! New favorite here, thakyou!
Thank you so much! I’m so glad you enjoyed. I bet it was great with the freshly ground spices!
I have now made this recipe several times (we had pumpkins left over from Halloween) and it comes out perfect every time! Absolutely delicious! I really can’t thank you enough! I will definitely try some more of your recipes.
Thank you so much!! This has been my go-to Thanksgiving recipe for years. I’m so glad you’re also enjoying it! If you like lemon, I’d recommend my eggless lemon cheesecake – it’s my favorite cheesecake!
Could you swap the cornstarch for tapioca flour? Just curious!
Hello! I’ve never worked with tapioca flour, so I’m not quite sure how it would turn out. It sounds like substitutions are a 1:2 for cornstarch to tapioca flour, though, so I would try 4 Tbsp tapioca flour for this recipe if you do try. I hope this helps! 🙂