This could be dairy-free pumpkin pie with toasted oats is a great change from the traditional. And just as good!
1 pie crust or 2 if you plan on doing decorations
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
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.
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