Description
A creamy and dairy-free pumpkin pie made with oat milk, delivering a perfect silky texture and warm autumn flavors.
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 cup oat milk
- 1 can pumpkin puree (15 oz)
- 3/4 cup sugar
- 1/4 cup cornstarch (or silken tofu)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Prepare your pie crust and bake it until lightly golden.
- In a bowl, mix oat milk, pumpkin puree, sugar, cornstarch, spices, and salt until smooth.
- Pour the filling into the pre-baked crust.
- Bake for an additional 50-60 minutes, until set.
- Allow to cool completely before serving.
Notes
Serve with coconut whipped cream or dairy-free ice cream and garnish with cinnamon or nutmeg.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American