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Eggless Pumpkin Pie With Good Day Biscuits Crust

Thanksgiving favorite dessert - Pumpkin pie but this is the eggless version with good day biscuit crust.
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
Servings: 8
Author: Srividhya G


  • Good day biscuits – 2 packets
  • Pumpkin Puree - 1 can 16 oz.
  • Condensed milk – 1 can 14 oz.
  • Corn starch – 2.5 tbsps.
  • Pumpkin Spice – 1 tbsp.
  • Molasses or honey – 2 tbsps.
  • Oil for greasing


  • Crumble down the biscuits and pulse them into coarse powder. The texture will resemble like corn meal.
  • Now mix the molasses or honey and press them in the oil greased pie plate. I don’t bring it on sides like the traditional one. Only upto ¼ of the side like below.
  • Keep it in the fridge and let it sit for 30 minutes.
  • Meanwhile preheat the oven to 350 degree F.
  • Now mix the condensed milk, pumpkin puree, corn starch and pumpkin spice and incorporate them well.
  • After 30 minutes take out the pie plate with the crust and pour this mixture slowly.
  • Now bake them for up 45 to 50 minutes.
  • Let it cool for at least 2 to 3 hrs and that’s it. Pumpkin pie is ready.
  • Serve it with some pecans and whipping cream.