Can I use fresh pumpkin instead of canned puree?

Yes, roast sugar pumpkin until tender, then puree until completely smooth. Fresh puree holds more water, so simmer it in a saucepan for five minutes to thicken before measuring, or the custard may not set.

Why did my pumpkin pie crack on top?

Cracking comes from overbaking or cooling too fast. Pull the pie when the center still wobbles slightly, cool it gradually at room temperature for two hours, and never move it straight from oven to refrigerator.

Can I make this pie without eggs?

Two flax eggs (two tablespoons ground flax plus five tablespoons water, rested five minutes) work in a pinch. The custard sets slightly softer and slices less cleanly, but the flavor stays excellent.

How do I know when the pie is done baking?

The edges should look set and puffed while the center, about the size of a coin, still wobbles when nudged. It firms up as it cools, so trust the wobble rather than waiting for a fully firm center.

Can I prepare the oat crust in advance?

Yes, press it into the dish, wrap tightly, and refrigerate up to two days or freeze up to one month. Fill and bake straight from cold, adding two to three minutes to the bake time.

Healthy Pumpkin Pie (No Refined Sugar, Oat Crust)

Ingredients

Scale

1 1/2 cups rolled oats
1/2 cup oat flour
1/4 cup pure maple syrup (for the crust)
1/3 cup unsalted butter, melted
1/2 teaspoon ground cinnamon (for the crust)
1/4 teaspoon fine sea salt (for the crust)
1 can (15 ounces) pumpkin puree, not pumpkin pie filling
2 large eggs, at room temperature
3/4 cup pure maple syrup (for the filling)
1/2 cup evaporated milk
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
1/4 teaspoon fine sea salt (for the filling)

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Instructions

Preheat the oven to 350F (175C). Lightly grease a 9 inch pie dish.
Pulse the rolled oats in a food processor into a coarse flour, 15 to 20 pulses.
Add the oat flour, cinnamon, and salt. Pulse in the melted butter and maple syrup until the mixture holds together when pinched.
Press firmly and evenly into the pie dish, building the edge slightly higher than the filling will reach.
Whisk the pumpkin puree, eggs, and maple syrup until completely smooth.
Whisk in the evaporated milk and vanilla, then the cinnamon, ginger, nutmeg, cloves, and salt until no streaks remain.
Pour the filling into the unbaked crust. Tap gently to release air bubbles.
Bake 50 to 60 minutes, until the edges are set and the center still wobbles slightly.
Cool completely on a wire rack for at least 2 hours. Do not refrigerate while warm.
Refrigerate at least 4 hours, ideally overnight. Serve chilled with whipped cream and cinnamon.

Author: Nora Ellis
Prep Time: 20 minutes
Cook Time: 55 minutes