Pumpkin Pie with Oats Crust
- Total Time: 70 minutes
- Yield: 1 pie
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
- 2 tbsp cornflour or arrowroot powder
- Caramel chips or chocolate chips, a few (optional)
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 390°F (200°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.
- Bake the crust for 10 minutes, then remove from the oven.
- For the filling, mix the cornflour or arrowroot powder into the cold milk until smooth, then stir this into the pumpkin puree until well combined.
- Pour the pumpkin filling into the baked crust and spread evenly. Sprinkle caramel or chocolate chips over the top.
- Bake for 35-40 minutes, until the top turns golden brown.
- Allow the pie to cool completely before slicing, as it takes time for the filling to firm up.
- Dust with powdered sugar and serve cold with fresh cream or caramel sauce.
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 — 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.
Love the oat crust idea!