Pumpkin Pie with Oatmeal (Lactose-Free Pie)

Votes: 3

How to Make - Pumpkin Oatmeal Pie (Lactose-Free Pie)

Time: 3 hours including cooling time
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 404, total fat 15 G., saturated fats 8 G., proteins 8 G., carbohydrates 62 G., fiber 4 G., cholesterol 102 mg, sodium 280 mg, sugar 43 G.

Oatmeal cookie lovers will love this pumpkin pie with its delicate, custard-like filling. The pie crust and topping are made with homemade oatmeal cookies with pecans and raisins, while oat milk and vegan butter make it lactose-free.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

0.5 cups premium flour
1/4 teaspoon of baking soda
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 teaspoon coarse salt
1/8 tsp ground nutmeg
3 tablespoons vegan butter at room temperature
1/3 cup light brown sugar
1/4 cup granulated sugar
1 large egg at room temperature
0.5 tsp vanilla extract
1 and 1/3 cups oatmeal
1/3 cup chopped walnuts
1/3 cup raisins
Cooking spray

Filling

3 large eggs, lightly beaten
1 can (425 g) canned pumpkin puree no additives
1 cup oat milk
3/4 cup light brown sugar
1 teaspoon ground ginger
0.5 tsp coarse salt
0.5 tsp vanilla extract
Vegan whipped cream for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, pumpkin puree, eggs, allspice, cinnamon, nutmeg, rolled oats, brown sugar, walnuts, raisin, ground ginger

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a 9-inch (22 cm) pie pan with cooking spray. Line with parchment paper.
CakeIn a small bowl, combine flour, baking soda, allspice, cinnamon, salt, and nutmeg.

In the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter, brown sugar, and granulated sugar. Beat on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the egg and vanilla extract. Beat on medium speed until smooth.

With the mixer running at low speed, add the flour mixture and knead until smooth (do not beat). Using a spatula, fold in the oats, walnuts, and raisins. Refrigerate the dough for at least 1 hour.
Place twelve 1-tbsp mounds of dough on a baking sheet. Spread the remaining dough into the bottom of the prepared pie pan and spread it into an even layer.
Bake the cookies until golden brown, 10–12 minutes. Bake the crust until golden brown, 18–20 minutes. Remove from the oven and let cool completely.
Filling: Reduce oven temperature to 160°C.

In a medium bowl, whisk together the eggs, pumpkin puree, oat milk, brown sugar, ginger, salt, and vanilla extract. Place the cooled pie crust on a rimmed baking sheet and spoon the pumpkin filling onto it. Bake until the filling is set, about 1 hour and 20 minutes. Transfer the pie to a wire rack and let it cool completely.
Top the pie with vegan whipped cream and arrange cookies along the edge. Serve immediately.