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Willa’s Dairy-Free Oat Milk Pumpkin Pie

Prep Time
Cook Time
1H 15M
1 pie
It wouldn’t be Thanksgiving without a delicious homemade pumpkin pie. It's two of our founders’, Elena and Russell’s, favorite desserts ever. But they don’t like just any pumpkin pie, they like our mother’s recipe. For years, those of us who were dairy free couldn’t resist indulging in pumpkin pie made with dairy. While it didn’t make us feel great, we couldn’t give up our favorite dessert.

Then it dawned on us...could we find a substitute for evaporated milk? As it turns out, oat milk is the PERFECT SWAP. 

No need for evaporated milk! Swap in Willa’s Organic Oat Milk!

Our mother accepted the challenge. We were worried about changing a family recipe for pumpkin pie that is such a traditional favorite. 

Evaporated milk is a high-protein, creamy milk product used in many recipes. It is made by heating regular milk to remove about 60% of the water, creating a concentrated and slightly caramelized version of milk.

Willa’s Barista and Willa’s Unsweetened Original Oat Milk are both MUCH CREAMIER than the typical plant based milk. Neither are watery. Thus, they work beautifully in a recipe like this one, as well as puddings and other desserts.

Pumpkin pie made dairy free without compromises.

Sometimes making dairy-free swaps means compromising on the flavor or texture or some other element. To our delight, this recipe seems to be the exact opposite. It’s even better when made with oat milk instead of dairy or evaporated milk! In fact, our friends and family who aren’t dairy free have said they now prefer pumpkin pie with this recipe! 

The texture comes out just as beautifully as it does when it’s made with dairy or evaporated milk. 

Also, if anything, the oat milk brings out the pumpkin flavor. It doesn’t distract. 

Oat milk using honest ingredients and the entire whole oat.

You can also feel better about knowing what’s going into your food. This recipe is delicious and you can indulge knowing that when you bake with Willa’s Oat Milk, you’re also getting the nutrition of the whole grain oat.

This recipe is, of course, dairy-free when you use Willa’s Oat Milk. It can be made vegan-friendly by swapping out the eggs for a vegan substitute of your choice. Either way, this pie is sure to be a hit at your Thanksgiving table with dairy-free, and dairy-ok friends alike.

Pumpkin Pie Slice


For more pumpkin recipes, check our Willa’s Almond and Oat Pumpkin Bread , Pumpkin Oat Milk Nice Cream, Oat Milk Pumpkin Spice Creamer, and Pumpkin Cream Cheese Muffins

And find more recipes from Willa’s here.

Willa’s Dairy-Free Oat Milk Pumpkin Pie


3 large eggs, lightly beaten or vegan substitute
One 15 ounce can pumpkin
1 cup Willa’s Oat Milk
¾ cup packed brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon salt
½ teaspoon pure vanilla extract
1 unbaked pastry of choice in a 9 inch (about 4 cup volume) pie shell


1. Preheat oven to 400° F.
2. Combine the eggs, pumpkin, oat milk, brown sugar, pumpkin pie spice, salt and vanilla extract in a medium bowl.
3. Pour filling into pie shell
4. Bake for 15 minutes.
5. Reduce heat to 325° and bake until the filling is set. You can check by sticking a knife in the center. If it comes out clean, the filling is set. This should take about 1 hour.
6. Remove pie from the oven and place on a cooling rack.
7. (Optional) Serve with whipped cream or ice cream.