Oat Milk Pumpkin Pie (Dairy-free Holiday Version)

If you ask me, a good pumpkin pie doesn’t need dairy to be delicious. 

This dairy-free version uses creamy oat milk instead of heavy cream or evaporated milk, making it perfect for anyone avoiding dairy or looking to try something new. The familiar warm spices and smooth pumpkin filling sit in a flaky crust, creating that classic fall dessert we all love.

It’s made with simple ingredients you can find at any grocery store, and the oat milk adds a subtle nutty flavor that works really well with the pumpkin. The texture stays rich and smooth, just like traditional pumpkin pie.

It’s the kind of dessert that makes everyone at the table happy – whether they’re dairy-free or not.

dairy free oat milk pumpkin pie

Why You’ll Love This Dairy-Free Pumpkin Pie

  • Dairy-free friendly – Made with oat milk instead of heavy cream, this pie lets everyone enjoy a classic holiday dessert, even those who can’t have dairy.
  • Traditional flavor – You’ll get all the warm, cozy spices and creamy pumpkin texture you expect from a classic pumpkin pie – nobody will guess it’s dairy-free!
  • Simple ingredients – Using easy-to-find ingredients like canned pumpkin and oat milk means you can make this pie any time, not just during the holidays.
  • Make-ahead friendly – This pie can be made a day or two before serving, making it perfect for holiday planning and stress-free entertaining.

Options for Substitutions

This dairy-free pie recipe offers several swap options while keeping its classic pumpkin pie taste.

Oat milk: You can use any other plant-based milk like almond, cashew, or soy milk – just make sure to use the full-fat versions for the right texture.

Cornstarch: This ingredient is key for thickening, but arrowroot powder works as a 1:1 replacement if needed.

Canned pumpkin: While canned pumpkin gives the most consistent results, you can use homemade pumpkin puree (just make sure to strain out excess liquid first)

Spices: They can be replaced with 2 1/4 teaspoons of pumpkin pie spice if that’s what you have on hand.

Sugar: If you’re looking to reduce sugar, you can cut it down to 1 cup or use coconut sugar instead.

How to Know When the Pumpkin Pie is Done

The best way to check if your pumpkin pie is ready is to give it a gentle shake – the center should be slightly jiggly (about a 2-inch circle in the middle), while the rest of the pie should be set.

Insert a knife about an inch from the center; if it comes out clean, you’re good to go. The pie will continue to set up as it cools, so don’t worry if it seems a bit wobbly when you first take it out.

Keep in mind that overbaking can cause cracks, so it’s better to err on the side of slightly underdone than to leave it in too long.

What to Serve With Pumpkin Pie?

When it comes to serving pumpkin pie, a dollop of dairy-free whipped topping is always a crowd-pleaser!

This cozy fall dessert pairs wonderfully with a hot cup of coffee, spiced chai tea, or even a mug of warm apple cider. If you want to make it extra special, try serving it alongside some candied pecans or a scoop of dairy-free vanilla ice cream.

 
Preparation Time15-30 minutes
Cooking Time80 minutes
Total Time155-170 minutes
Level of DifficultyMedium
 

Ingredients

  • 3 tablespoons cornstarch
  • 1 1/2 cups full-fat oat milk
  • 15 ounces canned pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 unbaked 9-inch deep-dish pie crust
 

Step 1: Preheat the Oven

Start by preheating your oven to 325°F (160°C).

This ensures that the oven reaches the correct temperature by the time you need to bake your pie.

 

Step 2: Prepare the Oat Milk Mixture

Place the cornstarch in a bowl and slowly whisk in the oat milk.

This helps to avoid clumping and ensures a smooth mixture.

Set this aside once it’s well combined.

 

Step 3: Mix the Pumpkin Pie Filling

In a medium or large mixing bowl, add the pumpkin puree, oat milk mixture, eggs, oil, sugar, cinnamon, salt, ginger, and cloves.

Use a hand whisk to whisk all the ingredients together until they are well combined and smooth.

 

Step 4: Fill and Bake the Pie

Using a rubber spatula, pour the pumpkin pie filling into a prepared pie shell.

Place the pie on the middle rack of your preheated oven.

Bake until the filling is set, which should take about 1 hour and 20 minutes.

The filling should be firm and not jiggly in the center when done.

 

Step 5: Cool and Refrigerate

Allow the pie to cool on a wire rack until it reaches room temperature, which should take about two hours.

Then, refrigerate the pie for at least 2 hours or overnight before serving.

This helps the pie set properly and enhances the flavors.

dairy free oat milk pumpkin pie
dairy free oat milk pumpkin pie


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