Eggless Pumpkin Pie

Warm spices, silky pumpkin filling, and a golden crust — this is the kind of dessert that makes a whole kitchen smell like autumn. What makes this version special is the clever swap that replaces eggs entirely: cornstarch and full-fat coconut milk work together to create a filling that sets up beautifully firm and sliceable without any compromise on that classic creamy texture. The coconut milk adds a subtle richness that pairs perfectly with the brown sugar and the quartet of cinnamon, ginger, nutmeg, and allspice. The key technique is cooking the filling on the stovetop first, which activates the cornstarch and guarantees a clean slice every time — no more nervously poking at a wobbly center. Once it bakes and chills, you get a dense, smooth, deeply spiced pie that holds its shape right through serving. It makes 8 generous slices, so it's an ideal centerpiece for a holiday table or a weekend treat worth sharing. Top it with whipped cream or a dairy-free alternative and no one will miss a thing.

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