Can I prepare this Milk Bar Pumpkin Pie ahead of time?

Yes! This Milk Bar Pumpkin Pie Recipe with Oat Crust is excellent for making 1-2 days in advance. In fact, the flavors often deepen beautifully with a little time in the fridge, making it even more delicious. Just cover it loosely with plastic wrap or foil.

Is this Milk Bar Pumpkin Pie good for meal prep?

Absolutely! This pie is perfect for dessert meal prep. You can bake it, slice it into individual portions, and then store them in airtight containers. This makes it super easy to grab a wholesome and satisfying treat throughout the week, fitting perfectly into healthy eating plans.

What's the best way to store this Milk Bar Pumpkin Pie?

Store your Milk Bar Pumpkin Pie with Oat Crust covered in the refrigerator. It will stay fresh and delicious for up to 5 days, maintaining its creamy texture and delightful flavor intact for every slice.

Are there healthier substitutes for this recipe?

For a healthier Milk Bar Pumpkin Pie, you can certainly make a few simple adjustments. Consider reducing the amount of added sugar in the filling, using a sugar substitute, or even swapping some of the heavy cream for evaporated milk for a lighter option.

Can I make this Milk Bar Pumpkin Pie gluten-free?

Yes, absolutely! To make this pie gluten-free, simply ensure you use certified gluten-free rolled oats and oat flour for the crust. All other ingredients are naturally gluten-free, making this a very easy and delicious gluten-friendly swap.

How do I prevent my Milk Bar Pumpkin Pie crust from getting soggy?

To avoid a soggy oat crust, the key is to ensure you blind bake it fully before adding the filling. Additionally, preheating your baking sheet before placing the pie on it can significantly help crisp the bottom of the crust, preventing any dreaded sogginess.

What's the secret to the Milk Bar style filling?

The secret lies in achieving the perfect balance of warm spices, rich cream, and precise baking that yields a custardy, silky smooth texture without being overly firm. Cooling it completely and patiently is also crucial for this Milk Bar Pumpkin Pie to set perfectly and achieve its signature consistency.

Can I use a different crust for this Milk Bar Pumpkin Pie?

While our special oat crust makes this Milk Bar Pumpkin Pie Recipe with Oat Crust truly unique and adds a wonderful wholesome touch, you can certainly use a traditional pie crust or even a graham cracker crust if you prefer. The texture and flavor will differ, but it will still be a delicious pumpkin pie.

Wholesome Milk Bar Pumpkin Pie With Oat Crust: Family Favorite!

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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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