Skip to main content

This oatmeal-crusted pumpkin pie is naturally gluten-free, dairy-free, and egg-free. Enjoy with a dollop of coconut whipped cream on top!

*Remember to buy organic and avoid your food allergies when making this recipe. If you do not know what your food allergies are, get them tested soon!


For the crust:
1-1/2 cups gluten-free oat flour
1/4 cup creamy unsweetened nut/seed butter
1/4 cup melted coconut oil or avocado oil
2–4 tablespoons warm water

For the filling:

1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
1/4 cup creamy unsweetened nut/seed butter
1/2 cup maple syrup
3/4 cup non-dairy milk, such as coconut or hemp milk
3 tablespoons tapioca starch
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract


Preheat the oven to 425°F.

Combine the oat flour, oil, and nut butter in a mixing bowl. Mix while adding water slowly to form a ball of dough. Roll out between two sheets of parchment paper. Flip into an 8- or 9-inch pie plate. Press into the pie plate and crimp the edges.

In a blender, combine the filling ingredients. Blend until smooth. Pour into the pie crust.

Bake for 15 minutes at 425°F. Reduce heat to 350°F and bake for another 40-45 minutes.

Cool the pie completely at room temperature, then refrigerate overnight. Slice and serve topped with whipped coconut cream.