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Oat Crust Pumpkin Pie - Cozy, Nutty, and Naturally Sweet

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the oat crust:
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup almond flour (or finely ground almonds; see variations for nut-free)
  • 2 tablespoons brown sugar
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon maple syrup
  • 1–2 tablespoons cold water, as needed
  • For the pumpkin filling:
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • 3/4 cup light brown sugar, packed
  • 1/4 cup pure maple syrup
  • 3/4 cup evaporated milk (or half-and-half for richer texture)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/2 teaspoon fine sea salt
  • To serve (optional): Lightly sweetened whipped cream or Greek yogurt

Method
 

  1. Heat the oven. Set to 350°F (175°C). Place a rack in the lower-middle position.
  2. Prepare the pan. Lightly grease a 9-inch pie dish. For easier slicing, you can line the bottom with a round of parchment.
  3. Make the oat crust. In a food processor, pulse the oats until they’re a coarse meal with some texture left. Add almond flour, brown sugar, and salt. Pulse to combine. Drizzle in melted butter and maple syrup; pulse until the mixture holds together when pressed. If dry, add cold water 1 teaspoon at a time.
  4. Press and pre-bake. Press the mixture evenly into the bottom and up the sides of the pie dish. Use the bottom of a measuring cup to compact it firmly. Bake for 10–12 minutes until set and lightly golden. Let it cool while you mix the filling.
  5. Mix the filling. In a large bowl, whisk pumpkin, eggs, brown sugar, maple syrup, evaporated milk, vanilla, spices, and salt until smooth. Avoid whipping too much air into it.
  6. Fill and bake. Pour the filling into the warm crust. Bake 40–50 minutes, until the edges are set and the center has a gentle wobble. If the crust browns too quickly, tent the edges with foil.
  7. Cool properly. Set the pie on a rack. Cool to room temperature, about 2–3 hours. This helps the custard finish setting and makes cleaner slices.
  8. Serve. Slice with a sharp knife. Serve plain or with a dollop of whipped cream. For the neatest slices, chill 2 hours before cutting.