Dairy-free and gluten-free? This Oat Milk Pumpkin Pie with Gluten-Free Crust is the way to go. Although coconut milk is a good substitute, I’m finding that I like this oat milk version even better. The maple pecan crust continues to be a family favorite for all of our pumpkin pies.
Maple Pecan Crust Ingredients
- ¾ C oats
- ¾ C white rice flour
- ½ C tapioca flour
- ½ C finely chopped pecans
- ½ t cinnamon
- ¼ C maple syrup
- 3 T oil (I use grapeseed)
Maple Pecan Crust Directions
Mix all dry ingredients (oats, flours, pecans, and cinnamon). Add oil and maple syrup. Mix until combined.
Press into greased 9″ pie dish.
Pumpkin Pie Filling Ingredients
- 3 eggs
- 1 – 15 oz. can pumpkin
- 1 C unsweetened and unflavored oat milk
- ¾ C brown sugar
- 1 t cinnamon
- ½ t ground ginger
- ½ t ground cloves
- pinch of salt
Pumpkin Pie Filling and Baking Directions
Preheat oven to 350 degrees.
Note: Pumpkin pie recipes with a ‘regular’ crust call for you to start with the oven at 425 degrees. That’s to help keep the crust from getting soggy. This pie crust can be cooked at 350 degrees for the entire time.
Beat eggs. Add pumpkin and oat milk and mix until combined. Whisk together dry ingredients in a separate bowl and then add to eggs and pumpkin. Mix thoroughly. Pour filling into pie crust.
Bake your Oat Milk Pumpkin Pie with Gluten-Free Crust at 350 degrees for 60 – 70 minutes or until knife inserted near center comes out clean.
Enjoy!
Other recipes you might like:
Pumpkin Scones: Gluten-Free and Dairy Free
Gluten-Free Pumpkin Bread (also dairy-free)