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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.


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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.

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