Pumpkin Pie with Oatmeal Pie Crust

This delicious 8-inch pumpkin pie features a wholesome oatmeal pie crust made from quick-cooking oats, banana, and pumpkin puree.

The creamy filling combines rich pumpkin puree, sweetened condensed milk, and warm spices like cinnamon, nutmeg, and ginger.

With its perfectly spiced flavor and nutritious crust, this pie is a quick, cozy, budget-friendly treat for fall gatherings or holiday dinners.

Quick, Easy, and Healthy Oatmeal Pie Crust

The quick 10-minute oatmeal pie crust is a wholesome alternative to traditional pie crusts, made with just a few simple ingredients.

This crust combines the natural sweetness of ripe banana, the rich creaminess of pumpkin puree, and the hearty texture of quick-cooking oats. With no added butter or refined flour, it’s a lighter, healthier option perfect for those seeking a more nutritious base for their pies.

The crust comes together in minutes and requires only a quick 10-minute bake before it’s ready to be filled with your favorite pie filling.

It’s naturally gluten-free (if using certified oats) and adds a subtle, earthy flavor to your desserts, while still providing the satisfying crunch of a classic crust.

Whether you’re looking for a nutritious twist on traditional pies or simply want a fast and easy crust option, this oatmeal pie crust delivers!

Extra Creamy Pumpkin Pie Filling

This pumpkin pie filling stands out from traditional recipes by using sweetened condensed milk instead of regular milk, giving it a rich, creamy texture and built-in sweetness, without needing additional sugar.

This simplifies the ingredient list and creates a smoother, silkier filling. Additionally, it’s perfectly spiced with cinnamon, nutmeg, and ginger, giving it a warm, cozy flavor without being overpowering. The balance of spices enhances the natural sweetness of the pumpkin, while the vanilla extract adds depth.

Overall, this filling is not only delicious but also quick and easy to prepare, making it an ideal choice for baking beginners. However, if you already have a favorite pumpkin pie filling recipe, feel free to use that as well!

Equipment

• Parchment paper (optional, for lining the pie dish)
• 8-inch pie dish (8 inches at the bottom, 9 inches at the top)
• Measuring cups and spoons
• Mixing bowls
• Oven

Ingredients  

– Oatmeal Pie Crust Ingredients:

• 1¾ cup quick-cooking oats (175g)
• 1 banana
• ¼ cup pumpkin puree (from a 15 oz pumpkin puree can)
• 2 tbsp sweetened condensed milk

– Pumpkin Pie Filling Ingredients:

• 2 large eggs
• 300 g sweetened condensed milk (about ¾ of a 14 oz can)
• 1 tsp vanilla extract
• 1½ cup pumpkin puree (from the rest of the 15 oz pumpkin puree can)
• ¼ tsp nutmeg powder
• ¼ tsp ginger powder
• 1 cinnamon powder
• ¼ salt

Instructions 

– To Make Oatmeal Pie Crust:

1. Preheat the oven to 355°F (180°C). Optionally, cut a piece of parchment paper into an 8-inch circle and line the bottom of the pie dish with it.

2. In a large mixing bowl, mash 1 ripe banana using a fork or a potato masher. Add the oats, pumpkin puree, and sweetened condensed milk.

3. Use a spatula to stir the mixture until a dough-like consistency forms.

4. Press the mixture evenly into the bottom and sides of the pie dish to form the crust.

5. Bake the crust for 10 minutes at 355°F. Remove from the oven and let it cool while preparing the filling.

– To Make the Pumpkin Pie Filling:

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, whisk together the eggs, sweetened condensed milk, vanilla extract, pumpkin puree, nutmeg (powder or freshly grated using a grater), ginger powder, cinnamon powder, and salt. Mix until smooth.

3. Pour the filling into the pre-baked oatmeal crust.

4. Bake at 350°F for 35 to 40 minutes. The outer edges should be set while the center remains a bit wobbly.

5. Allow the pie to cool at room temperature. As it cools, the filling will continue to set. Optionally top with whipped cream. Cut into 8 slices and Enjoy!

Some Tips for Making this Pumpkin Pie:

1. Banana Substitutions: A banana is added to the oatmeal pie crust to acts as a natural binder, helping hold the oats together without the need for butter or eggs. It also adds natural sweetness and moisture. At the same time, it makes the crust healthier compared to traditional pastry crusts.

If you’d rather not use banana in the oatmeal pie crust, you can easily replace it with alternatives like ¼ cup of applesauce, pumpkin puree, or mashed sweet potato for a similar texture.

If you choose one of these substitutes, you may need to adjust the sweetness by gradually adding sugar to the pie crust mixture to your taste. Since all the ingredients in this pie crust are safe to eat before baking, feel free to taste the mixture as you adjust the sugar content.

2. For a Traditional Pie Crust: Check out my apple pie recipe, which includes an easy traditional pie crust. If you prefer a richer, buttery crust, feel free to substitute the oatmeal pie crust with the one from the apple pie recipe.

3. Metal Tart Pan vs Glass Pie Dish: You may have noticed that I prefer using a metal tart pan with a removable base for baking my pies. This type of pan heats up quickly and ensures even cooking, making it perfect for achieving a crisp, golden crust. The removable base also allows for easy pie release, simplifying presentation and serving without risking damage to the crust. On the other hand, a glass pie dish is typically deeper, allowing for more filling. If you prefer a pie with extra filling or want to keep the pie warm for a longer period, a glass pie dish is a great option.

4. 9 inch or 10 inch pie dish: The pie dish I used has an 8-inch bottom and a 9-inch top. If your pie dish is larger, you’ll typically need to increase the filling by about 25% to adapt this 8-inch pie recipe for a 9-inch pie. For a 10-inch pie, you should increase the filling by approximately 50%.

5. To store your pumpkin pie properly:

Cool Completely: Allow the pumpkin pie to cool completely at room temperature after baking. This helps prevent condensation, which can make the crust soggy.

Refrigerate: Once the pie has cooled, cover it loosely with plastic wrap. If you have a pie carrier or a cake dome, that works well too. Store the covered pie in the refrigerator. Pumpkin pie contains eggs and dairy, so it’s best to keep it chilled to prevent spoilage. For the best quality and flavor, consume the pumpkin pie within 3 to 4 days.

Freezing (Optional): If you want to store the pie for a longer period, you can freeze it. To do this, wrap the cooled pie tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to 2-3 months. When you’re ready to eat it, thaw the pie in the refrigerator overnight before serving.

My other fall dessert recipes you will also like: