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
Scale
- 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