Dairy-Free Pumpkin Pie Recipe

Non-Dairy Pumpkin Pie

This dairy-free pumpkin pie recipe is a great change from the traditional version. Made with chewy oats in the filling, makes this pie something different!

Most pumpkin pie recipes contain milk, but this dairy-free pumpkin pie recipe has no milk of any kind.

Still creamy and full of spice, this pumpkin pie is not traditional.

It is made with brown butter but if you don’t use butter, this still will be a great pie.

Made with pumpkin puree and pumpkin butter, this pie is not like your standard pumpkin pie made with evaporated milk.

This pie is made with oats toasted in brown butter and is a welcome change from the standard pumpkin pie.

However, like I mentioned above, if you want to use something besides butter, this pie will still be very good!

Use your favorite homemade pie crust recipe or use a store bought crust. I’ve had success with the crust from Trader Joe’s or the refrigerated Pillsbury crusts from Krogers.

Though must people think of pumpkin pie as standard Thanksgiving fare I think this is the perfect dessert for Halloween.

Using my favorite deep dish 9-inch pie plate from Emile Henry; it bakes pies so well that I never use anything else.

Once you have decided on a crust, the crust needs to be blind baked. If you have patience and wish to bake a pretty pie, use a second crust to cut some pretty decorations out.

Using an egg wash, glue your cut outs to the edges of the pie crust. Rather than pricking the crust, line the pastry with a double thickness of aluminum foil. No pie weights needed.

Be sure to use a pie crust shield so the edges of the crust don’t burn.

Non-Dairy Pumpkin Pie

How To Make a Dairy-Free Pumpkin Pie

The filling for this pie begins by browning butter. Honestly not much smells better than brown butter, except perhaps a loaf of fresh baked bread!

Toast the oats in the brown butter until they turn golden. Please don’t let them burn.

Using a large bowl that can be microwaved, mix up the pumpkin filling.

Begin by melting the butter and then stir in the light corn syrup, 3 large eggs that are at room temperature, the pumpkin butter, canned pumpkin and additional pumpkin pie spice.

Like the flavor of brown sugar? Don’t be afraid to use dark corn syrup if you want and I’m guessing maple syrup would work also-though I haven’t tried it.

Add in the toasted, cooled oats and you are on you way to a good pumpkin pie.

Pour the sweet filling into the partially baked pie shell and bake the pie until the filling is set.

Cool on a wire rack. I sprinkled the top of the pie with a little brown sugar, but maple sugar would work also.

Dairy-free pumpkin pie recipe

For best results let this pumpkin oatmeal pie cool completely before serving. A great pie to keep overnight on the counter, I find the best way to keep it, is to lightly cover it with plastic wrap.

Just set it on top, which at least for me helps prevent a soggy crust.

It’s been a long time since I’ve made a pumpkin pie and when I have they are usually the creamy pumpkin pie version.

Manservant and Alex Odie-san really liked this non-traditional pumpkin pie recipe.

Another of my favorite pies also contains oatmeal and of course, chocolate, but this holiday season I wanted to try a dairy-free pumpkin pie filling.

Pumpkin Butter?

Pumpkin butter is made from canned pumpkin and is similar to apple butter, but made with pumpkin.

Combining the pumpkin with pumpkin spices and brown sugar or maple syrup and then cooking this mixture down until thick and spreadable, makes what’s known as pumpkin butter.

Of course, there are lots of ways to make it and the grocery store has lots of versions, but I just stick with Trader Joe’s. I love it spread on toast or muffins; it can even be used to make cocktails.

I liked the idea of using pumpkin butter because I love the flavor  it adds. 

No, this isn’t my mother’s recipe. She always bought one from Marie Callender but that was before there was a Costco!

This pie is great with vanilla ice cream on top or whip up some heavy cream.

Of course that defeats the purpose of a pumpkin pie recipe without milk, but there are so many non-dairy alternatives available in the frozen food sections at the grocery stores that you should be able to find something!

A traditional pumpkin pie this is not. However it has loads of pumpkin flavor which totally satisfies our taste buds.

Dairy-free pumpkin pie

I try to bake something new each pumpkin season and this pumpkin pie was it.

Yes, besides Halloween, it would also make a great Thanksgiving dessert.

Feeling the need for something different or just have an unused jar of pumpkin butter?

Know someone that can’t eat dairy?

This no milk pumpkin pie just might be your answer!

Need a Few More?

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I’d Love it if you’d Follow Me on Pinterest and Pin and Share!

Pumpkin Butter Pumpkin Pie

 

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dairy-free pumpkin pie recipe

Dairy-free Pumpkin Pie

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 65 Minutes
  • Yield: 1 9" Pie or 6 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This could be dairy-free pumpkin pie with toasted oats is a great change from the traditional. And just as good!


Ingredients

Units Scale

1 pie crust or 2 if you plan on doing decorations

4 eggs

1 T water

8 T butter

1/3 c regular rolled oats

1/2 c corn syrup

1 9oz jar pumpkin butter

3/4 c canned pumpkin

1 t vanilla

1 t cinnamon

1/2 t nutmeg

1/2 t ginger

1/4 t allspice

1/4 t ground cloves

1/8 t salt

Whipped Cream or Ice Cream for topping


Instructions

Preheat oven to 450. Line a 9″ pie plate with your favorite pie crust. If you choose to decorate your pie’s edges, roll out some leaves or other shapes for the pie edges. No, I did not do this! Combine 1 egg with 1 T water and use the to afix your decorations, then brush the cutouts with egg wash.

Do not prick the pastry. Using a double thickness of aluminum foil, line the pastry shell with it. Bake 8 minutes and remove foil. Bake 4-5 minutes more or until crust is set and dry. Remove from oven and reduce oven temperature to 350.

Meanwhile make filling by melting 1 T butter over low heat, in a large skillet. Cook the butter about 3 minutes or until golden brown. Add oats and stir 3 – 4 minutes or until they are toasted. Remove from heat and let oats cool.

In a large bowl microwave remaining 7 T butter 30 to 45 seconds or until melted. (Every microwave differs.) Whisk in corn syrup, three eggs, and the rest of the ingredients through the salt. Stir in cooled oats. Pour filling mixture into the baked crust.

Cover edge of pie loosely with foil. Bake 20 minutes and remove foil. Bake 25 – 30 minutes more or until filling is set. Cool on a wire rack. Serve with whipped cream or ice cream.


Keywords: dairy-free pumpkin pie, easy pumpkin pie recipe, pumpkin butter, recipe with pumpkin butter, no milk pumpkin pie

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2 Comments

  • Reply
    John / Kitchen Riffs
    October 28, 2021 at 11:00 am

    Such an interesting version of pumpkin pie! The inclusion of oats, in particular, intrigues me. This looks terrific. Hoped you saved a piece for me! 🙂

  • Reply
    angiesrecipes
    October 27, 2021 at 8:42 pm

    A great idea of using pumpkin butter! The pie looks terrific, and you have so many wonderful pumpkin recipes here, Abbe.

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