I grew up with a spoon in the pumpkin bowl and a grin that gave me away. Now I make a pumpkin pie recipe that tastes classic yet sits light. It stays dairy free and still lands creamy with oat milk. We keep the crust crisp and the filling silky. You cut a neat wedge and the first bite leans warm and cozy. We wanted a dairy free pumpkin pie recipe that plays nice with family needs. I tested a healthy pumpkin pie recipe that keeps sugar in check and drops the heavy stuff. I tried a gluten free pumpkin pie recipe too and the result felt tender and sturdy. The method stays simple pumpkin pie recipe friendly so a busy day still works. Fresh pumpkin pie recipe fans can swap in homemade puree. Vegan pumpkin pie seekers can use a plant egg replacer and it still sets. We keep the steps short and the oven steady. The scent lifts through the kitchen and you know dessert will be worth the wait.

1) Key Takeaways
2) Easy Oat Milk Pumpkin Pie Recipe
3) Ingredients for Oat Milk Pumpkin Pie
4) How to Make Oat Milk Pumpkin Pie
5) Tips for Making Oat Milk Pumpkin Pie
6) Making Oat Milk Pumpkin Pie Ahead of Time
7) Storing Leftover Oat Milk Pumpkin Pie
8) Try these Dessert recipes next
9) Oat Milk Pumpkin Pie
10) Nutrition

1) Key Takeaways

We bake with Nancy at Nancy Cooks and we keep things clear and kind. This pumpkin pie recipe bakes with oat milk and a crisp crust. The filling sets soft and holds a clean slice. Two notes matter most. Warm spice blooms in the bowl. The pie cools on a rack before the trip to the fridge.

We skip dairy and still land that cozy pie flavor. The method stays simple and fits a busy day. The texture reads silky not heavy. Kids approve. Grandma nods. I cut small wedges then watch them vanish fast.

We offer swaps that work in real life. A gluten free crust fits. A vegan set holds. Fresh puree plays well. Store puree works fine too. The goal stays the same. A pie that feels classic and tastes bright.

2) Easy Oat Milk Pumpkin Pie Recipe

I love a calm bake on a cool day and this pumpkin pie recipe hits that note twice in the first bite and again as the fork goes back for more. This pumpkin pie recipe sits light yet gives that deep fall flavor I crave. I whisk. I pour. I breathe. The kitchen smells like cinnamon and ginger and home.

We keep the steps short so the flow stays smooth. I set up the crust then I mix the filling in one bowl. I use oat milk and it turns the custard lush. For busy cooks this reads like a simple pumpkin pie recipe that still feels special enough for guests.

Friends ask me for a healthy pumpkin pie recipe that still tastes like the holiday table. This one fits. The sweetness stays balanced. The spice warms the spoon not the nose hairs. If you want a vegan pumpkin pie you can swap in a plant egg and it sets like a dream.

3) Ingredients for Oat Milk Pumpkin Pie

Pumpkin puree smooth texture and steady flavor make a clean base. Fresh puree works. Canned puree saves time and stays consistent.

Oat milk mild taste and gentle body turn the custard silky. I pick unsweetened so the spice can shine.

Brown sugar soft sweetness and a hint of caramel round the edges. I pack the cup so the measure stays true.

Maple syrup a touch lifts the pie and keeps each bite bright. The finish feels clean not sticky.

Eggs structure holds the slice so it cuts neat lines. Room temp eggs mix fast and smooth.

Vanilla a small pour adds warmth. The spice finds a friend and the aroma rises.

Pumpkin pie spice cinnamon ginger nutmeg and cloves bring balance. I keep the measure steady so no note shouts.

Fine sea salt a pinch sharpens sweet and boosts spice. The pie tastes fuller not salty.

Pie crust dairy free crust bakes crisp and supports the custard. A gluten free crust works with care and a chill.

Coconut whip soft top for serving. The pie stands on its own yet a cloud on the side makes the table smile.

4) How to Make Oat Milk Pumpkin Pie

Step one prep the crust Chill the lined plate to help the shape hold. Dock the base with a fork. Bake with weights. Cool a short spell. The shell turns crisp and ready.

Step two mix the filling Whisk pumpkin puree with oat milk brown sugar maple eggs vanilla spice and salt. The bowl turns glossy and smooth. No lumps. No stress.

Step three pour and bake Fill the shell and set it on a lower rack. Start hot then drop the heat. The center should jiggle like soft jelly.

Step four cool and chill Rest the pie on a rack till warm to the touch. Move it to the fridge for tidy slices. A patient hour makes clean edges.

Step five serve Slice with a warm knife. Wipe between cuts. Add coconut whip if you like. The crumb stays crisp. The custard stays silky.

5) Tips for Making Oat Milk Pumpkin Pie

Use unsweetened oat milk so sugar stays balanced. Warm spice needs room. Sweetness should support not lead. For an easy pumpkin pie recipe feel keep the tools simple and the counter clear.

Shield the rim with a pie guard if browning runs fast. Move the rack down if the top colors too quick. When the center quivers the bake is close. A knife near the edge should come out clean.

For guests who need options I offer a gluten free pumpkin pie recipe path and a vegan path. A one to one flour blend helps the crust. A plant egg helps the set. The goal stays that same clean slice.

6) Making Oat Milk Pumpkin Pie Ahead of Time

I bake the shell one day then cool and wrap it. On the next day I whisk the filling and bake. This stagger keeps the kitchen calm and the crust crisp. It feels like a plan that respects time and taste.

The pie keeps well for day two service. Flavors settle and deepen. For a fresh pumpkin pie recipe spin you can roast and puree the pumpkin a day early and chill it in a tight container.

For big meals I make two pies. One sits in the fridge with a loose cover. The other stays in the cold garage if the temp runs safe. A plant based pie travels well and holds form on the table.

7) Storing Leftover Oat Milk Pumpkin Pie

Cool the pie fully on a rack then cover the plate and slide it into the fridge. Slices stay neat for three days. For tidy edges wrap each piece and stack in a flat box.

To serve from cold I let a slice sit on the counter till the chill fades. The spice lifts again and the texture turns satin. For long storage freeze single slices on a sheet then tuck them into bags.

Label the date so you track freshness. A quick rewarm in the fridge overnight works for frozen slices. A small spoon of coconut whip brings back that first day glow.

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9) Oat Milk Pumpkin Pie