Dairy-Free Pumpkin Pie

Calories: 150 Fat: 3 Carbs: 28 Fiber: 2 Protein: 3 Serves: 1 Total time: 1H 5M


  • 1 (9-inch) unbaked deep-dish pie crust
  • ¾ cup white sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 3 large eggs
  • 1 (15-ounce) can of pure pumpkin
  • 12 ounces Oatsome Barista


Preheat the oven to 425 degrees F (220 degrees C).

Combine sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pure pumpkin and sugar-spice mixture. Gradually stir in Oatsome Barista. Pour into the pie shell.

Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature.

Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)

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