Pumpkin pie is one of those desserts that feels like a warm hug.
This version is creamy, rich, and perfectly spiced—but also vegan and made with a nutty oat crust.
It’s the kind of pie that will have everyone asking for seconds (and the recipe).
The crust is crisp yet tender, the filling is silky smooth, and every bite tastes like cozy autumn afternoons.
Why I Love This Recipe
I’ve made a lot of pumpkin pies in my time, but this one is special. It’s the kind of pie you can feel proud to serve at any gathering. It’s wholesome, full of flavor, and so easy to make that you won’t even miss the eggs or dairy. The oat crust gives it a hearty texture, while the pumpkin filling is silky and perfectly spiced.
- No rolling pin stress—press-in crust means no fuss
- Naturally vegan without complicated swaps
- Cozy fall spices in every bite
- Holds its shape beautifully when sliced
Servings & Time
- Servings: 8 slices
- Total Time: 1 hour 15 minutes (20 min prep, 55 min bake)
Macros (per slice)
- Calories: 240
- Protein: 4g
- Carbs: 38g
- Fat: 9g
- Fiber: 4g
Why This Recipe Works (Quick Science)
- Cornstarch + coconut milk work together to set the filling without eggs, creating that custard-like texture.
- Oats + coconut oil create a sturdy crust because the oil solidifies when cooled, locking everything in place.
- Baking at a moderate temperature prevents the filling from cracking while ensuring the crust stays crisp.
Common Mistakes
- Overbaking the filling—this can cause cracks. Pull it out when it’s just slightly jiggly in the center.
- Not chilling before slicing—the pie needs time to set or it will be messy.
- Skipping the crust blind bake—you’ll end up with a soggy bottom.
What to Serve With
- A dollop of coconut whipped cream
- A sprinkle of cinnamon or nutmeg
- Hot chai tea or black coffee
What You’ll Need
For the Oat Crust:
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup coconut oil, melted
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup coconut milk (full-fat, canned)
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup cornstarch
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt
Ingredients & Tools Image Prompt
Pro Tips
- Use cold coconut oil for a crumblier crust, melted for a smoother press-in.
- Taste your filling before baking—spice levels in pumpkin pie spice blends can vary.
- Press the crust evenly to avoid thin spots that might burn.
- Let the pie cool fully before slicing for the cleanest cuts.
Tools Required
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Pie dish (9-inch)
- Silicone spatula
- Cooling rack
Substitutions & Variations
- Swap coconut milk with oat cream for a nuttier taste
- Use gluten-free all-purpose flour for a GF crust
- Add crushed pecans to the crust for extra crunch
Make Ahead Tips
- The pie can be made 1 day ahead—store covered in the fridge until serving
- Crust can be made and frozen raw for up to 1 month
Instructions
Step 1: Make the Crust
In a mixing bowl, combine 1 1/2 cups rolled oats, 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add 1/3 cup melted coconut oil and stir until the mixture resembles damp sand.
Step 2: Press & Blind Bake the Crust
Press the oat mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 10 minutes.
Step 3: Make the Filling
In a large bowl, whisk together 15 oz pumpkin puree, 3/4 cup coconut milk, 1/2 cup brown sugar, 1/4 cup maple syrup, 1/4 cup cornstarch, 2 tsp pumpkin pie spice, 1 tsp vanilla extract, and a pinch of salt until smooth.
Step 4: Fill the Crust & Bake
Pour the pumpkin filling into the partially baked crust. Smooth the top with a spatula. Bake at 350°F (175°C) for 45 minutes, until set with a slight jiggle in the center.
Step 5: Cool & Serve
Let the pie cool completely at room temperature, then chill in the fridge for at least 4 hours before slicing and serving.
Leftovers & Storage
- Store covered in the fridge for up to 5 days
- Freeze whole or sliced for up to 2 months—thaw overnight in the fridge
FAQ
Can I use fresh pumpkin?
Yes! Roast, mash, and drain it well to avoid extra moisture.
Can I skip blind baking the crust?
Not recommended—it keeps the crust from going soggy.
Can I make it without coconut?
Yes, substitute oat cream or almond cream for the coconut milk.
Conclusion
This vegan pumpkin pie with oat crust is proof that comfort food can be wholesome and easy. Make it for your next gathering, enjoy the warm spices, and come back to share how it turned out for you—I’d love to hear your tweaks and favorite toppings.