Oatmeal cookie lovers will warm up to this custardy pumpkin pie made with a sweet cookie shell and mini cookies on top for the crust. Oat milk and vegan butter keep it dairy free.
| Level: | Easy |
| Total: | 3 hr |
| Active: | 20 min |
| Yield: | 8 servings (1 pie) |
Ingredients
- Nonstick baking spray
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 3 tablespoons vegan butter, at room temperature
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 1/3 cups old-fashioned rolled oats
- 1/3 cup pecans, roughly chopped
- 1/3 cup raisins
- 3 large eggs, lightly beaten
- One 15-ounce can pure pumpkin puree
- 1 cup oat milk
- 3/4 cup packed light brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- Vegan whipped cream, for serving
Instructions
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-inch deep dish pie pan with nonstick baking spray. Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, allspice, cinnamon, salt and nutmeg in a small bowl.
- Combine the vegan butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract. Mix on medium speed until combined.
- With the mixer running on low, add the dry ingredients until combined; do not overmix. Fold in the oats, pecans and raisins with a rubber spatula. Chill the dough in the fridge for at least 1 hour.
- Scoop twelve 1 tablespoon-size balls onto the baking sheet. Press the remaining dough into the bottom of the prepared pie pan.
- Bake the cookies until golden brown, 10 to 12 minutes. Bake the pie crust until golden brown and the center is cooked through, 18 to 20 minutes. Remove from the oven and cool completely.
- For the filling: Reduce the oven temperature to 325 degrees F. Combine the eggs, pumpkin puree, oat milk, brown sugar, ginger, salt and vanilla extract in a medium bowl. Place the cooled pie crust on a rimmed baking sheet and pour in the pumpkin filling. Bake until the filling is set, about 1 hour 20 minutes. Transfer to a cooling rack.
- Dollop the vegan whipped cream around the edges of the pie and arrange the cookies in ring around the outer perimeter. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 404 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 43 g |
| Protein | 8 g |
| Cholesterol | 102 mg |
| Sodium | 280 mg |
Reviews
Made this vegan by substituting in Just Egg for the eggs and it turned out delicious – so good the “regular” pumpkin pie was untouched!
My mistake. I read it as vegan, not dairy free. Please delete my reviews on this recipe until I give it a try.