Pumpkin Pie with Oats Crust
- Total Time: 70 minutes
- Yield: 1 pie 1x
Description
This pumpkin pie features a unique oats crust and a spiced pumpkin filling, perfect for warming up chilly winter days.
Ingredients
- 1 cup (240 ml) quick cooking oats
- 1/2 cup (120 ml) all-purpose flour
- 3 tbsp olive oil
- 2 tbsp cold water, or more as needed
- A pinch of salt
- 1 1/2 cups (360 ml) pumpkin puree
- 1/2 cup (120 ml) plain milk or coconut milk
- 1/2 cup (120 ml) brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- For the crust, lightly grind the oats and mix them with salt and all-purpose flour in a large bowl.
- Make a well in the center and pour in the olive oil. Rub the dry ingredients with your fingertips to incorporate the oil until the mixture resembles coarse crumbs.
- Add cold water gradually and mix until the dough holds together. Press the dough into a 9-inch pie pan evenly across the bottom and up the sides.
- For the filling, in a separate bowl, combine the pumpkin puree, milk, brown sugar, cinnamon, nutmeg, ginger, eggs, and vanilla extract. Mix until smooth and well combined.
- Pour the pumpkin filling into the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool completely on a wire rack before serving.
Notes
- For a dairy-free version, use coconut milk instead of plain milk.
- Store leftovers in the refrigerator for up to 3 days.
- The crust can be made ahead and stored in the fridge for a day before baking.
- If the crust seems too dry, add a little more water, one teaspoon at a time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 mg
- Fat: 10 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 4 grams
- Cholesterol: 35 mg
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Frequently Asked Questions
Why does this pumpkin pie crust use olive oil and oats instead of butter and pastry flour?
The crust is built from 1 cup of lightly ground quick-cooking oats mixed with ½ cup all-purpose flour and 3 tbsp olive oil — a dairy-free, press-in alternative to traditional butter pastry. You rub the oil into the dry ingredients until the mix resembles coarse crumbs, then add cold water gradually until the dough holds together and press it directly into the pan, so there is no rolling or chilling required.
Can I make this pie dairy-free?
Yes — the notes say to use coconut milk instead of plain milk in the filling. The crust is already dairy-free (olive oil, no butter), so swapping the ½ cup of milk in the pumpkin filling for ½ cup coconut milk makes the entire pie dairy-free without any other changes. Bake at 350°F (175°C) for 50 minutes as directed.
