Impossibly Easy Vegan Oat Pumpkin Pie (GF, Oil-Free)

Make a silky smooth, impossibly easy vegan pumpkin pie with little more than pumpkin, oats and a few pantry staples! Throw everything in a blender, pour into a pie pan and bake for a rich and creamy pie that is also crustless, gluten-free and oil-free.

The Easiest And Most Delicious Vegan Pumpkin Pie Recipe

I love a recipe that feels both brand new and straight out of the past. This crustless vegan pumpkin pie is exactly that—a modern twist inspired by the “impossible pies” Bisquick used to print on their boxes of pancake mix decades ago. Those clever recipes magically formed their own crust as they baked, thanks to a little pancake-mix sleight of hand.

My version carries that same spirit of simplicity but with whole foods. Instead of pancake mix, humble oats step in to work their wizardry. With nothing more than oats, pumpkin, and a few pantry staples, you simply blend, pour, and bake. The result? A silky, custard-like pumpkin pie that tastes sensational—nothing like baked oatmeal, despite the oat base.

This impossibly easy pie is vegan, gluten-free, oil-free, and unbelievably easy, yet tastes like a traditional treat. Enjoy it as Thanksgiving dessert, share it with friends at fall gatherings, or lean into the best kind of healthy indulgence and have a slice for breakfast. You will love every creamy, spiced bite.

Recipe Benefits

• Super-easy to make (no pie crust! pour and bake!)
• Vegan (egg-free, dairy-free)
• Gluten-free
• No refined-sugar
• Nut-free and seed-free
• No coconut (i.e., no coconut milk, nor coconut cream)
• Oil-free (e.g., no coconut oil, vegan butter or extra virgin olive oil)
• Crustless
• Flourless
• No added starches (e.g., arrowroot, cornstarch or other starch)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Unsweetened pumpkin puree (I use canned. Be sure not to use sweetened pumpkin pie filling)
• Nondairy milk (e.g., hemp milk, oat milk, almond milk, cashew milk)
• Rolled oats (certified gluten-free, as needed)
• Maple syrup (see my tips, below, for alternatives)
• Pumpkin pie spice (see my tips, below, for my DIY version, as well as other options)
• Vanilla extract (or vanilla paste, or vanilla powder)
• Salt (this can be adjusted according to your dietary needs and/or preferences)

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pie Dish

Preheat the oven to 350F (180C). Lightly spray a 9-inch (22.5 cm) pie pan with nonstick cooking spray.

If you need the dish to be 100% oil-free, consider using a silicone pie pan (no oil or spray required for it to be nonstick).

Step Three: Blend All of the Ingredients

Place the pumpkin puree, milk, maple syrup, oats, pumpkin pie spice, vanilla extract and salt in blender container. Cover and blend until completely smooth, stopping once or twice to scrape down the sides of the container.

Step Four: Pour Into Prepared Pan

Pour the blended pumpkin pie mixture into the prepared pie pan, smoothing the top.

Step Five: Bake

Bake in the preheated oven for 37 to 42 minutes until just set. The surface of the pie will appear dry and the center should only jiggle slightly when the pan is (gently) shaken.

Be careful not to overbake. You want the slightly jiggly center so that the cooled pie will have a custard-y texture.

Step Six: Cool, Chill & Serve

Transfer the pie to a cooling rack. Cool completely. Serve at room temperature. For a firmer texture, refrigerate, uncovered, for at least 3 hours, or up to 24 hours.

Cut the pie into wedges and serve!

Serving Suggestions

Serve the oat pumpkin pie as you would any pumpkin pie: plain, or topped with nondairy whipped cream or plant-based vanilla ice cream.

Storage

Store the oat pumpkin pie, uncovered or loosely covered, in the refrigerator, for up to 3 days. Alternatively, tightly wrap in plastic wrap or foil and freeze in an airtight container or zipper top bag for up to six months.

Serving Suggestions

Serve slices of the pie with your favorite plant-based vanilla ice cream, or plant-based whipped topping, such as my Very Best Cashew Whipped Cream or Sunflower Seed Whipped Cream.

DIY Pumpkin Pie Spice

To make pumpkin pie spice with spices you have on hand, combine 1 and 1/4 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves. You can vary this with other spices to make your own unique mix (e.g., swap 1/4 teaspoon cinnamon for ground nutmeg, ground allspice, or ground cardamom).

FAQ

• What is the Taste & Texture this Oat Pumpkin Pie? This oat-based vegan pumpkin pie has the flavor and much of the texture of It is firm, silky smooth, and has perfect sweetness from maple syrup.
• Is There a Substitute for the Maple Syrup? Yes. You can use an equal amount of agave nectar, brown rice syrup, or (if you do not follow a vegan diet) honey in place of pure maple syrup. You can also use the same amount of coconut sugar or packed brown sugar + 2 tablespoons additional milk. These latter options will lead to a slightly darker pie.
• Can I Use Less Sweetener? Yes. I tested this pie with 1/2 cup and 2/3 cup of maple syrup and found them amiss. I decided 3/4 cup just right, but if you wish to use less, you can. Make up any difference in liquid with a few more tablespoons of nondairy milk.
• Can I Use Oat Flour in Place of Rolled Oats? Yes! Use an equal weight (not volume) of oat flour to replace the rolled oats (134 grams). This comes out to 1 cup plus 2 tablespoons oat flour (lightly spoon and level the flour to measure, or weigh it). A bonus: you will not need to use a blender, simply whisk the ingredients in a large mixing bowl until combined and smooth.
• Is There a Substitute for the Oats or Oat Flour? No, I do not have a substitute for the oats/ oat flour. Other flours and grains will not produce the same custard-like finish as oats.
• Can I Use a Food Processor to Blend the Pumpkin Pie Filling?Possibly, so long as the motor is strong enough to blend the oats completely smooth (no flecks of oats, at all).

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