If you’ve been hunting for a creamy dairy-free oat milk pumpkin pie that rivals the traditional version, you’ve just found your new fall favorite. With its silky-smooth filling, warm pumpkin spices, and flaky crust, this dairy-free pumpkin pie recipe delivers classic holiday flavor—without a drop of dairy.
Perfect for Thanksgiving, cozy family dinners, or festive gatherings, this pie is a crowd-pleaser that caters to milk-free, lactose-intolerant, and plant-based diets alike. You’ll love how simple it is to make and how beautifully it bakes using humble pantry ingredients and oat milk.
For a full seasonal spread, pair this pie with a slice of Pumpkin Bread with Chocolate Chips or some Pumpkin Protein Muffins.
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Why You’ll Love This Creamy Dairy-Free Oat Milk Pumpkin Pie
This recipe is an instant keeper for several reasons. First, it’s rich and creamy thanks to the oat milk, yet completely free from dairy. It has all the nostalgic spices—cinnamon, nutmeg, ginger—packed into a velvety pumpkin filling that sets beautifully in the oven. It’s also great for guests with dietary needs, and it’s super easy to make ahead of time.
You can serve this as part of your non-dairy Thanksgiving desserts menu or enjoy it anytime during the fall. Want more inspiration? Try serving it alongside Pumpkin Cheesecake Cookies or Mini Pumpkin Pie Cups for a festive and allergy-friendly dessert table.
Ingredients You’ll Need
This milk-free pumpkin pie recipe uses simple and wholesome ingredients:
- Pumpkin purée (pure, not pie filling)
- Unsweetened oat milk
- Brown sugar
- Maple syrup (for added depth)
- Eggs (or a vegan alternative)
- Pumpkin pie spice or a custom spice mix
- Vanilla extract
- A pinch of salt
- An unbaked pie crust (store-bought or homemade, gluten-free if needed)
For a fun twist, you could even try pairing this filling with our Mini Pumpkin Bread with Cinnamon Swirl crust idea for something unique and rustic.
Step-by-Step Instructions
Preheat your oven to 375°F (190°C) and prepare your pie dish with a dairy-free crust.
In a large mixing bowl, whisk together the pumpkin purée, oat milk, brown sugar, maple syrup, eggs, vanilla extract, pumpkin spice, and salt. The mixture should be smooth and well combined.
Pour the filling into your prepared crust and gently smooth the top. Bake for 45 to 55 minutes, until the center is just slightly wobbly. It will continue to set as it cools.
Allow the pie to cool at room temperature for at least two hours. Then refrigerate it for another few hours to fully set before slicing and serving.
Tips for the Best Dairy-Free Pumpkin Pie
To avoid cracks in your pie, don’t overbake. The center should still jiggle slightly when you remove it from the oven. Let it cool completely before chilling, as this helps the texture firm up and prevents a soggy crust.
Consider using a glass or metal pie dish to help bake the crust evenly. A ceramic dish will work, but it may take slightly longer to cook.
Top your pie with coconut whipped cream, a dusting of cinnamon, or even a dollop of Pumpkin Fluff Dip for an extra festive touch.
Vegan Modifications
To make this pie fully vegan, you can easily replace the eggs with a flax egg substitute. Mix two tablespoons of ground flaxseed with six tablespoons of water and let it sit for five minutes until thickened. You can also use commercial egg replacers like JUST Egg or Bob’s Red Mill egg replacer.
Pair this vegan version with our Pumpkin Cottage Cheese Pancakes (also dairy-optional) for a beautiful autumn brunch.
Storage Tips
This non-dairy pumpkin pie keeps well in the refrigerator for up to four or five days. Cover it tightly with plastic wrap or foil and keep it chilled.
To freeze, wrap it tightly in foil and place it in a freezer-safe bag. It can be stored for up to a month. Thaw overnight in the refrigerator before serving.
Perfect Pairings and Serving Suggestions
This pie is a showstopper on its own but pairs beautifully with other cozy fall favorites. Serve it with:
- Coconut whipped cream
- Maple-glazed pecans
- A spoonful of Pumpkin Cheesecake Truffles
- Spiced hot apple cider or our Strawberry Cream Soda
For more no-dairy desserts, don’t miss our Pumpkin Oatmeal Cookies or these delicious Pumpkin Truffles. They’re equally indulgent and completely dairy-free.
Why Oat Milk Works So Well
Oat milk is naturally sweet and creamy, which makes it ideal for non-dairy baking. It blends seamlessly into the pumpkin filling, creating that rich texture you expect from a traditional pie without any heavy cream or dairy.
Unlike some plant milks that can be thin or have an overpowering taste, oat milk stays neutral, allowing the warm spices and pumpkin flavor to shine.
You can also substitute almond milk, soy milk, or coconut milk if desired, but oat milk tends to produce the most custard-like texture.
Common Questions
Can I use canned pumpkin pie filling instead of purée?
It’s best to use plain pumpkin purée so you can control the sweetness and spice. Canned pumpkin pie filling already has sugar and spices added.
Is this pie sweet enough?
Yes, the combination of brown sugar and maple syrup makes this just sweet enough without being overwhelming.
What if I don’t have pumpkin pie spice?
Use a blend of cinnamon (1½ tsp), ginger (½ tsp), nutmeg (¼ tsp), and cloves (⅛ tsp) for the perfect homemade mix.
Can I make this pie crustless?
Yes! Just grease a pie dish and pour the filling directly into it. Bake as usual, and you’ll get a firm, sliceable pumpkin custard.
Is it allergy-friendly?
This pie is dairy-free and nut-free as written. For a vegan version, use a plant-based egg substitute. Always double-check your ingredients for hidden allergens.
Final Thoughts
When it comes to fall dairy-free recipes, this creamy oat milk pumpkin pie hits all the right notes. It’s smooth, spiced, nostalgic, and allergy-friendly—all the makings of a new holiday tradition. It’s an easy, no-fuss dessert that even your non-vegan guests will love.
Whether you’re planning a full Thanksgiving dinner or just looking for a cozy slice of something special on a crisp autumn evening, this dairy-free pumpkin pie is your answer.
Ready to bake more seasonal favorites? Try Pumpkin French Toast Roll-Ups for a comforting breakfast or Pumpkin Dump Cake as a crowd-pleasing treat.
Print
Irresistible Creamy Dairy Free Oat Milk Pumpkin Pie (Silky, Vegan-Friendly Dessert)
- Total Time: 1 hour 5 minutes + chilling
- Yield: 1 pie (8 servings) 1x
Description
This Creamy Dairy Free Oat Milk Pumpkin Pie is silky, spiced, and comforting. Made without milk, butter, or cream, it’s the perfect plant-based dessert for Thanksgiving or cozy fall dinners. Oat milk adds luscious creaminess, while pumpkin and warm spices make it irresistible.
Ingredients
- 1 9-inch dairy-free pie crust (store-bought or homemade)
- 1 ¾ cups pumpkin purée (not pumpkin pie filling)
- ¾ cup unsweetened oat milk
- ¾ cup light brown sugar (or coconut sugar)
- 2 large eggs (or flax eggs for vegan option)
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp sea salt
- 1 tsp vanilla extract
- Optional: 1 tbsp maple syrup, pinch black pepper, or 2 tbsp cornstarch if egg-free
Instructions
- Preheat oven: Set oven to 375°F (190°C). Thaw pie crust if frozen.
- Make filling: In a large bowl, whisk pumpkin purée, oat milk, eggs (or flax eggs), sugar, vanilla, and spices until smooth. Blend for extra silky texture if desired.
- Fill crust: Pour mixture into crust, smooth top, and tap to release air bubbles.
- Bake: Bake 45–55 minutes, until edges are set and center slightly jiggles. Shield crust edges if browning too fast.
- Cool: Let cool on a wire rack for 2 hours, then refrigerate at least 4 hours or overnight.
- Serve: Slice and serve chilled or at room temp with non-dairy whipped topping.
Notes
- Use unsweetened oat milk for best results.
- Avoid overbaking to prevent cracks—center should be slightly wobbly.
- Chill completely before slicing for neat pieces.
- Crustless version works by baking filling in a greased dish.
- Make ahead 1–2 days for deeper flavor and better texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: Dairy Free Pumpkin Pie, Oat Milk Pumpkin Pie, Non Dairy Pumpkin Pie, Vegan Pumpkin Pie, Thanksgiving Dessert
