Milk Bar Pumpkin Pie Recipe with Oat Crust: A Wholesome Twist on a Family Favorite

When I’m looking for a dessert that impresses without the fuss, this is my go-to! Tired of complicated holiday baking? Craving a classic fall dessert with a lighter, healthier twist? This Milk Bar Pumpkin Pie Recipe with Oat Crust is your answer – delivering all the creamy, spiced goodness with an irresistible, wholesome crunch. Perfect for busy families, health-minded cooks, and anyone looking to transform a traditional treat into something truly special and memorable. Inspired by beloved bakery flavors and made simple for your home kitchen, this pie brings joy with every slice, making it a wonderful addition to your family-friendly dessert rotation.

What You’ll Need for Milk Bar Pumpkin Pie Recipe with Oat Crust

Gathering your ingredients for this delightful Milk Bar Pumpkin Pie Recipe with Oat Crust is the first step to a truly satisfying dessert. Here’s what you’ll need to create that perfect balance of wholesome crust and creamy filling.

Core Ingredients for the Oat Crust:

• Old-fashioned oats (1 cup / 90g): Provide a hearty texture and nutty flavor to our unique crust.
• Oat flour (1/2 cup / 60g): Binds the crust together, adding structure.
• Light brown sugar (1/4 cup / 50g): For a subtle sweetness and a hint of caramel.
• Unsalted butter (1/2 cup / 113g, melted): Brings richness and helps form the crust.
• Pinch of salt: Balances the sweetness and enhances flavor.

Core Ingredients for the Filling:

• Canned pumpkin puree (15 oz can / 425g): The star, providing creamy texture and signature fall flavor. Make sure it’s 100% pumpkin, not pie filling!
• Eggs (3 large): Act as a binder, giving the pie its custardy set.
• Heavy cream (1 cup / 240ml): For a rich, velvety smooth filling.
• Granulated sugar (1/2 cup / 100g): Sweetens the filling.
• Dark brown sugar (1/4 cup / 50g): Adds depth of flavor with molasses notes.
• Cornstarch (1 tbsp / 8g): Helps thicken the filling for a perfect slice.
• Vanilla extract (1 tsp / 5ml): Enhances all the sweet flavors.
• Pumpkin pie spice (2 tsp): The quintessential blend for fall flavor.
• Ground cinnamon (1 tsp): Adds extra warmth and aroma.
• Pinch of salt: Balances and brightens the pumpkin and spice notes.

Premium Upgrades:

For those looking to elevate their baking experience, consider these premium ingredient choices:

• Organic pumpkin puree: For a cleaner flavor profile and to support sustainable farming.
• Gluten-free oats and oat flour: An excellent option for those with dietary sensitivities, ensuring this becomes a truly family-friendly dessert.
• Locally sourced dairy: Often boasts superior freshness and supports local businesses.

Budget-Friendly Swaps & Pantry Shortcuts:

Cooking delicious meals doesn’t have to break the bank. Here are some smart swaps:

• Use store-brand ingredients: Often just as good as their name-brand counterparts.
• Make your own oat flour: Simply blend rolled oats in a food processor until fine. It’s a great kitchen hack!
• Use evaporated milk instead of heavy cream in a pinch: It will result in a slightly lighter filling but still delicious.

Seasonal or Freshness Insights:

A few tips to ensure the best flavor for your Milk Bar Pumpkin Pie Recipe with Oat Crust:

• Choose 100% pure pumpkin puree, not pumpkin pie filling, which already contains sweeteners and spices. This gives you full control over the flavor.
• Ensure your spices are fresh; older spices can lose their potency and aroma, impacting the overall taste.

Step-by-Step Method Made Simple

Creating this delicious Milk Bar Pumpkin Pie Recipe with Oat Crust is a straightforward process. Follow these steps for a perfect, creamy pie every time, ideal for quick meals and family dinners.

Prepping the Oat Crust (10 mins prep, 15 mins bake):

1. Combine Oat Ingredients: In a medium bowl, mix together the old-fashioned oats, oat flour, light brown sugar, melted unsalted butter, and a pinch of salt until well combined. The mixture should resemble wet sand.
2. Press into Pie Plate: Firmly press the oat mixture evenly into the bottom and up the sides of a 9-inch pie plate. My trick is to use the bottom of a flat glass or measuring cup to get it really compact.
3. Pre-bake Crust: Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the edges are lightly golden and fragrant. Remove and let cool slightly while you prepare the filling.

Creating the Silky Pumpkin Filling (15 mins prep):

4. Whisk Filling Ingredients: In a large bowl, whisk together the canned pumpkin puree, eggs, heavy cream, granulated sugar, dark brown sugar, cornstarch, vanilla extract, pumpkin pie spice, ground cinnamon, and pinch of salt until the mixture is completely smooth and uniform. Scrape down the sides of the bowl to ensure everything is incorporated.

Pouring and Baking (60-70 mins bake time):

5. Pour and Bake: Pour the smooth pumpkin filling into the warm, pre-baked oat crust. Carefully transfer the pie plate to the oven. Bake at 375°F (190°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue to bake for another 45-55 minutes.

Cooling & Chilling (at least 4 hours):

6. Cool and Chill: This step is absolutely crucial! Once baked, carefully remove the pie from the oven. The edges of the filling should be set, but the center might still have a slight jiggle. Let it cool completely on a wire rack at room temperature for at least 2-3 hours, then transfer it to the refrigerator to chill for a minimum of 4 hours, or preferably overnight. This allows the pie to set perfectly and the flavors to fully meld.

Look/Feel Cues for Doneness:

Knowing when your pie is perfectly baked ensures a beautiful result:

• The oat crust will be a lovely golden brown color.
• The pumpkin filling will be mostly set; when you gently shake the pie, only the very center (about a 1-inch circle) should have a slight wobble.
• A thin knife or toothpick inserted about one inch from the edge should come out clean.

Quick Inline Suggestions:

Here are a few ways to customize or speed up your Milk Bar Pumpkin Pie Recipe with Oat Crust:

• For a faster crust prep, use a food processor to combine the oat ingredients; it makes quick work of it!
• For a healthier twist on this family-friendly dessert, consider reducing the granulated sugar in the filling by 1/4 cup. The natural sweetness of the pumpkin and spices will still shine through.

Troubleshooting Common Mistakes:

Don’t worry, even experienced bakers face challenges. Here’s how to avoid common pitfalls with your Milk Bar Pumpkin Pie Recipe with Oat Crust:

• Cracked Filling: This often happens from overbaking or too rapid cooling. To avoid it, don’t overbake, and ensure a gradual cooling process at room temperature before chilling.
• Soggy Crust: A common culprit! Always preheat your baking sheet in the oven before placing the pie on it, and make sure to blind bake the crust fully as directed. This helps create a barrier against the wet filling.
• Watery Pie: Double-check that you’re using 100% pure pumpkin puree, not canned pumpkin pie filling, which has extra moisture. Also, ensure your eggs are fully incorporated as they are key to the setting.

Perfect Occasions and Serving Inspiration

This delightful Milk Bar Pumpkin Pie Recipe with Oat Crust isn’t just for holidays; it’s a versatile dessert perfect for a variety of gatherings or a simple family treat.

When to Serve

• Thanksgiving and Christmas feasts: A lighter, modern take on a classic.
• Fall potlucks or cozy gatherings: Always a crowd-pleaser.
• An easy weeknight dessert: Simple to whip up and enjoy.
• A comforting treat for school lunchboxes (slices keep well!).

Serving Pairings

• A dollop of fresh whipped cream or coconut cream for a dairy-free option.
• A scoop of rich vanilla bean ice cream.
• A drizzle of warm caramel sauce or a sprinkle of toasted pecans.
• Pair with your favorite hot coffee, spiced cider, or a cozy chai latte for the ultimate fall experience.

Storage and Reheating

• Store any leftover pie covered in the refrigerator for up to 5 days, ensuring its freshness.
• For convenient meal prep, you can freeze individual slices or the whole pie for up to 2 months in an airtight container. This makes healthy dessert options accessible all week long.
• Thaw frozen pie in the refrigerator overnight.
• Reheat gently in the microwave or oven if you prefer it warm, though it’s equally delicious chilled.

Nutrition & Everyday Wellness Benefits

You can truly enjoy this Milk Bar Pumpkin Pie Recipe with Oat Crust as a balanced treat that perfectly fits into your family’s wellness goals. The wholesome oat crust adds a wonderful boost of fiber and a satisfying, crunchy texture.

• The oats in the crust provide high-fiber content, supporting good gut health and keeping you feeling full longer.
• Natural pumpkin is packed with essential vitamins, like Vitamin A, and beneficial antioxidants.
• This pie offers a truly satisfying dessert option that can be a mindful part of balanced, healthy eating for busy families.
• It’s easily adapted to be lower in sugar, making it a weight-friendly option without sacrificing flavor.

Why This Recipe Works for You

Making this Milk Bar Pumpkin Pie with Oat Crust means you can enjoy delicious, wholesome desserts without the usual fuss. It perfectly aligns with your goals to save time, eat better, and savor family meals together.

• Uses budget-friendly ingredients that are readily available at any grocery store.
• Offers quick and easy prep steps, making it perfect for busy schedules and a great meal prep recipe.
• Provides a healthier dessert option that still fully satisfies those sweet cravings.
• It’s incredibly versatile for various dietary needs with just a few simple adjustments.

Smart Upgrades and Adjustments

Elevate your Milk Bar Pumpkin Pie Recipe with Oat Crust even further with these clever tips and customizable variations.

Technique Tips for a Polished Finish

• For an extra smooth, custardy filling, press your pumpkin puree through a fine-mesh sieve to remove any stringy bits.
• Blind bake the crust fully before adding the filling to prevent any potential sogginess.

Flavor Variations

• Add a pinch of fresh grated ginger or a dash of cardamom to the filling for an extra layer of warmth and complexity.
• Stir in a tablespoon of maple syrup or unsulphured molasses with the sugars for a deeper, richer flavor profile.
• Top with a delicate sprinkle of flaky sea salt just before serving; it wonderfully enhances the sweetness.

Diet Adaptations

• Low-Carb: Use your preferred sugar substitute, like erythritol or stevia, in the filling for a low-carb alternative.
• Vegan: Substitute flax eggs (or another egg replacer), a plant-based cream (like full-fat coconut milk), and vegan butter for the crust ingredients.
• Gluten-Friendly: Ensure you use certified gluten-free oats and oat flour for the crust. This is an easy swap for a delicious gluten-free treat.

Kid-Friendly

• Involve the little ones by letting them help press the oat crust into the pie plate or whisk the filling ingredients. Keep the spices on the milder side if they are sensitive to strong flavors.

Reader Q&A

I often get asked about making this special pie work for different lifestyles. Here are some of my most frequent questions about the Milk Bar Pumpkin Pie Recipe with Oat Crust:

Conclusion

Embrace the joy of baking with this easy and absolutely delicious Milk Bar Pumpkin Pie Recipe with Oat Crust. It’s a fantastic addition to your repertoire of family-friendly desserts and a perfect healthy treat.

Try it tonight and make a new family tradition, or save it for your weekly meal prep to enjoy a wholesome dessert throughout the week! Don’t forget to save this recipe on Pinterest so you can always find it later!

Happy baking, friends!

Milk Bar Pumpkin Pie Recipe with Oat Crust

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• Author: Nicole Martinez
• Total Time: 110 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Creamy, spiced pumpkin pie with a wholesome oat crust. This delightful dessert offers a lighter, healthier twist on a classic, perfect for family-friendly indulgence.

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Ingredients

Scale 1x2x3x

• 1 cup / 90g Old-fashioned oats
• 1/2 cup / 60g Oat flour
• 1/4 cup / 50g Light brown sugar
• 1/2 cup / 113g Unsalted butter, melted
• Pinch of salt
• 15 oz can / 425g Canned pumpkin puree
• 3 large Eggs
• 1 cup / 240ml Heavy cream
• 1/2 cup / 100g Granulated sugar
• 1/4 cup / 50g Dark brown sugar
• 1 tbsp / 8g Cornstarch
• 1 tsp / 5ml Vanilla extract
• 2 tsp Pumpkin pie spice
• 1 tsp Ground cinnamon
• Pinch of salt

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Instructions

1. Combine Oat Ingredients: In a medium bowl, mix together the old-fashioned oats, oat flour, light brown sugar, melted unsalted butter, and a pinch of salt until well combined. The mixture should resemble wet sand.
2. Press into Pie Plate: Firmly press the oat mixture evenly into the bottom and up the sides of a 9-inch pie plate. My trick is to use the bottom of a flat glass or measuring cup to get it really compact.
3. Pre-bake Crust: Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the edges are lightly golden and fragrant. Remove and let cool slightly while you prepare the filling.
4. Whisk Filling Ingredients: In a large bowl, whisk together the canned pumpkin puree, eggs, heavy cream, granulated sugar, dark brown sugar, cornstarch, vanilla extract, pumpkin pie spice, ground cinnamon, and pinch of salt until the mixture is completely smooth and uniform. Scrape down the sides of the bowl to ensure everything is incorporated.
5. Pour and Bake: Pour the smooth pumpkin filling into the warm, pre-baked oat crust. Carefully transfer the pie plate to the oven. Bake at 375°F (190°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue to bake for another 45-55 minutes.
6. Cool and Chill: Once baked, carefully remove the pie from the oven. The edges of the filling should be set, but the center might still have a slight jiggle. Let it cool completely on a wire rack at room temperature for at least 2-3 hours, then transfer it to the refrigerator to chill for a minimum of 4 hours, or preferably overnight. This allows the pie to set perfectly and the flavors to fully meld.

Notes

• For a gluten-free pie, ensure you use certified gluten-free oats and oat flour.
• To reduce sugar, consider decreasing granulated sugar in the filling by 1/4 cup.
• Homemade oat flour can be made by blending rolled oats until fine.
• If heavy cream is unavailable, evaporated milk can be used for a slightly lighter filling.
• To prevent a cracked filling, avoid overbaking and allow gradual cooling. For a soggy-proof crust, preheat your baking sheet and ensure the crust is fully blind baked.
• Always use 100% pure pumpkin puree, not pie filling. Ensure spices are fresh for optimal flavor.
• Chilling the pie for at least 4 hours (preferably overnight) is crucial for the perfect set and flavor development.
• Nutrition information is an estimate based on standard ingredient values.

• Prep Time: 25 minutes
• Cook Time: 85 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 35g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 100mg

Keywords: Milk Bar Pumpkin Pie Recipe with Oat Crust, Pumpkin Pie, Oat Crust, Fall Dessert, Holiday Dessert, Family-Friendly, Baked, Vegetarian