Creamy Dairy Free Oat Milk Pumpkin Pie

This Creamy Dairy Free Oat Milk Pumpkin Pie is smooth, spiced perfectly, and dairy-free! A simple gluten-free dessert for Thanksgiving everyone will love.

Last Thanksgiving, my nephew couldn’t eat the pumpkin pie I’d spent hours making because of his dairy allergy. My heart sank watching him skip dessert while everyone else indulged. That’s when I decided to create a Creamy Dairy Free Oat Milk Pumpkin Pie that tastes just as rich and velvety as the traditional version—maybe even better!

This dairyfree pumpkin pie uses oat milk instead of heavy cream or evaporated milk, creating that signature creamy texture without any dairy whatsoever. It’s become my go-to recipe for holiday gatherings because honestly? No one can tell it’s dairy-free. They just know it’s delicious.

Whether you’re navigating food allergies, following a plant-based lifestyle, or simply want a lighter dessert option, this milk free pumpkin pie delivers all the cozy spice and smooth filling you crave in every slice. Plus, it’s gluten-free when you use your favorite GF pie crust!

Why You’ll Love This Dairy Free Pumpkin Pie

This recipe checks all the boxes for busy families and gluten-free beginners. You don’t need fancy equipment or hard-to-find ingredients—just a whisk, a bowl, and about 10 minutes of prep time.

The oat milk creates an incredibly smooth filling that sets beautifully without any eggs scrambling or filling cracking. According to research on plant-based milk alternatives, oat milk’s natural creaminess makes it an excellent dairy substitute in baking, especially for custard-style desserts like this dairyfree pumpkin pie.

I love that this milk free pumpkin pie fits into so many dietary needs without sacrificing flavor. It’s naturally gluten-free (with the right crust), dairy-free, and can easily be made vegan by swapping the eggs—which I’ll show you how to do in the variations section below.

Ingredients

For the Pie:

• 1 unbaked 9-inch deep-dish pie crust (store-bought gluten-free or homemade)
• 15 oz canned pumpkin puree (I use Libby’s pumpkin puree)
• 1.5 cups full-fat oat milk, unsweetened (such as Oatly or Califia Farms brand)
• 3 tbsp cornstarch
• 2 large eggs
• 1.25 cups granulated sugar
• 0.5 cup vegetable oil (or any neutral oil like canola)
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp salt (fine grain sea salt preferred)
• 0.25 tsp ground cloves

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 325°F (160°C). This lower temperature is key for this Creamy Dairy Free Oat Milk Pumpkin Pie because it prevents the edges from overcooking while the center sets.

Step 2: Prepare the Oat Milk Mixture

Place the cornstarch in a bowl and slowly whisk in the oat milk. Take your time here—rushing creates lumps, and we want silky smooth filling for our dairyfree pumpkin pie. Set this aside once it’s well combined and slightly thickened.

Step 3: Mix the Pumpkin Pie Filling

In a medium or large mixing bowl, add the pumpkin puree, oat milk mixture, eggs, oil, sugar, cinnamon, salt, ginger, and cloves. Use a hand whisk to whisk all the ingredients together until they’re well combined and completely smooth.

The mixture should be pourable but thick enough to coat the back of a spoon. This is what gives your milk free pumpkin pie that classic custard-like texture.

Step 4: Fill and Bake the Pie

Using a rubber spatula, pour the pumpkin pie filling into your prepared pie shell. Don’t worry if it looks very full—it won’t overflow as it bakes.

Place the pie on the middle rack of your preheated oven. Bake until the filling is set, which should take about 1 hour and 20 minutes. The filling should be firm and not jiggly in the center when done, though a slight wobble is okay.

Step 5: Cool and Refrigerate

Allow the pie to cool on a wire rack until it reaches room temperature, which should take about two hours. Then, refrigerate the pie for at least 2 hours or overnight before serving.

This cooling time is crucial for this Creamy Dairy Free Oat Milk Pumpkin Pie—it allows the filling to set properly and the flavors to meld beautifully. I know it’s tempting to dig in right away, but trust me on this one!

Substitutions & Swaps

Oat Milk Alternatives

If you can’t find oat milk or prefer something else, full-fat coconut milk works wonderfully in this dairyfree pumpkin pie. Just make sure it’s the canned variety, not the beverage kind. Soy milk also works, though it creates a slightly less creamy texture.

Oil Options

Any neutral-flavored oil works here—vegetable, canola, or even light olive oil. I’ve even used melted coconut oil when that’s what I had on hand, and it added a subtle sweetness that complemented the spices nicely.

Sweetener Swaps

You can replace up to half the granulated sugar with coconut sugar or light brown sugar for deeper molasses notes. Keep in mind this changes the color slightly, making your milk free pumpkin pie a bit darker but equally delicious.

Egg-Free Version

For a vegan Creamy Dairy Free Oat Milk Pumpkin Pie, replace the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes). The texture will be slightly denser but still wonderfully creamy.

Troubleshooting Tips

My Filling Looks Too Liquidy

Make sure you whisked the cornstarch into the oat milk thoroughly and let it sit for a minute or two. The cornstarch needs to hydrate and thicken slightly before mixing with the other ingredients in your dairyfree pumpkin pie.

The Top Cracked While Baking

Don’t worry—this happens sometimes with any pumpkin pie! A gentle bake at 325°F usually prevents this, but if it does crack, simply top your cooled milk free pumpkin pie with whipped coconut cream. No one will ever know!

How Do I Know When It’s Done?

The edges should be set and firm, while the center has just a slight jiggle—about the size of a quarter. It continues cooking as it cools, so pulling it slightly underdone is better than overbaking your Creamy Dairy Free Oat Milk Pumpkin Pie.

My Crust Got Too Dark

If your crust edges brown too quickly, tent them with strips of aluminum foil about halfway through baking. This protects the crust while allowing the filling to finish cooking properly.

Storage & Make-Ahead Tips

This dairyfree pumpkin pie actually improves with time! The flavors deepen and meld as it sits in the refrigerator. Store covered with plastic wrap or foil for up to 4 days.

You can make this milk free pumpkin pie up to 2 days before serving—perfect for holiday meal prep when you’re juggling multiple dishes. Just keep it refrigerated until about 30 minutes before serving for the best texture and flavor.

Freezing works too! Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving your Creamy Dairy Free Oat Milk Pumpkin Pie.

Serving Suggestions & Pairings

Top each slice with a dollop of dairy-free whipped cream—either store-bought or homemade coconut whipped cream. A sprinkle of cinnamon or a few candied pecans adds a beautiful finishing touch to your dairyfree pumpkin pie.

This milk free pumpkin pie pairs beautifully with hot coffee, chai tea, or even a glass of oat milk (keeping with the theme!). For a complete Thanksgiving spread, serve it alongside my Gluten-Free Strawberry Pretzel Salad—the sweet-tart contrast is absolutely divine.

If you’re planning a full gluten-free holiday menu, check out my Easy Gluten-Free Slow Cooker Mac and Cheese for a comforting side dish that frees up your oven space.

Variations & Dietary Adjustments

Kid-Friendly Version

Reduce the ginger and cloves by half for a milder spice profile kids tend to prefer. You can also swirl in some mini chocolate chips on top before baking for a fun twist on traditional Creamy Dairy Free Oat Milk Pumpkin Pie.

Extra Spiced Version

Love bold flavors? Add an extra 1/2 teaspoon of cinnamon and a pinch of nutmeg to your dairyfree pumpkin pie filling. A tiny dash of cardamom creates an unexpected warmth that’s simply magical.

Maple Sweetened

Replace 1/2 cup of the sugar with pure maple syrup for a more complex sweetness. This creates a slightly softer set, so you may need to bake your milk free pumpkin pie an extra 5-10 minutes.

Individual Serving Sizes

Divide the filling among mini tart pans or ramekins for adorable single-serving pumpkin pies. Baking time reduces to about 35-40 minutes, making these perfect for portion control or serving at parties.

Creamy Dairy Free Oat Milk Pumpkin Pie FAQs

Final Thoughts

This Creamy Dairy Free Oat Milk Pumpkin Pie has become my most-requested holiday dessert, and I’m honestly thrilled that it works for so many dietary needs without tasting “alternative” or “diet-y” in any way. It’s just really, really good pie.

The beauty of this dairyfree pumpkin pie is its simplicity. You don’t need to stress about tempering eggs or worrying about curdling dairy. Everything whisks together smoothly, bakes evenly, and comes out perfectly spiced every single time.

Whether you’re making this milk free pumpkin pie for Thanksgiving, a fall birthday, or just because you’re craving something cozy on a crisp autumn evening, I hope it brings as much joy to your table as it has to mine. And if you’re looking for more crowd-pleasing desserts, try my Easy Gluten-Free Blonde Brownies—they’re equally simple and always disappear fast!

Happy baking, friend! I’d love to hear how your pie turns out.