Naturally Gluten Free Oat Crust Pumpkin Pie

Naturally Gluten Free Oat Crust Pumpkin Pie

Recipe by Cat Morrow Course: Dessert


Prep time


Cooking time



This is a traditional,  seasonal dessert that is naturally gluten free and sweetened by maple syrup. This recipe makes for a subtly sweet pie that tastes “just like the real thing.” It’s perfect to whip up if you have a gluten free guest coming by, and it doesn’t use any rare or obscure ingredients.
Cook Time: 45-60 minutes
Refrigerate crust for at least 20 minutes before use.


  • 1 1/2 cup 1 1/2 Maine Grains Organic Rolled Oats, ground in a blender to make oat flour

  • 1 tbsp 1 brown sugar or maple syrup

  • 1/2 tsp 1/2 sea salt

  • 1/4 cup 1/4 salted butter, melted

  • 4 tbsp 4 cold water or more as needed

  • 1 1/2 cup 1 1/2 pureed pumpkin or squash (one 15 oz can of pumpkin puree)

  • 3 tbsp 3 arrowroot powder or tapioca starch

  • 2 2 eggs

  • 1/2 cup 1/2 maple syrup

  • 2 tsp 2 cinnamon

  • 1/2 tsp 1/2 ginger

  • 1/2 tsp 1/2 sea salt

  • 1/4 tsp 1/4 nutmeg

  • 1/4 tsp 1/4 allspice

  • pinch of cloves


  • In a bowl combine your crust ingredients. Mix till combined. Add water if needed for it to keep its shape
  • Press the crust into a 9-10″ pie plate
  • Refrigerate for at least 20 minutes before use.
  • When ready to assemble, preheat oven to 375°
  • Combine pumpkin filling ingredients in a medium bowl and whisk or mix together until all combined.
  • Feel free to add extra flavors or spices – brandy, cardamom, fresh ginger, etc.
  • Pour into the chilled pie crust and bake for 45 – 60 minutes
  • The middle will still look somewhat unset and moist but will set as it cools.
  • Allow to cool, serve with whipped cream!


  • Use an olive or coconut oil cooking spray to roll out dough. It is a little unconventional to the “floured surface” with these hearty, or gluten free recipes it makes for easier pliability and maneuvering, without over drying the crust. 

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead