The intersection of healthy eating and indulgent desserts has never been more delicious than with this revolutionary flourless pumpkin oat pie. Drawing inspiration from traditional autumn baking while embracing modern nutritional awareness, I’ve perfected this recipe through countless iterations to create a wholesome yet satisfying dessert that proves healthy eating doesn’t mean sacrificing flavor.
Why You’ll Love This Recipe
This innovative pie transforms simple, wholesome ingredients into a luxuriously textured dessert that’s naturally sweetened and packed with fiber, protein, and essential nutrients. The combination of rolled oats and pumpkin creates a perfect base that’s both filling and nutritious, while the natural sweetness from dried fruits eliminates the need for refined sugars.
Prep Time & Duration
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 slices
Ingredients
For the Base
- 200g (7 oz) rolled oats, ground into flour
- 3 large eggs, room temperature
- 240ml (1 cup) plant-based or regular milk
- 200g (7 oz) pumpkin puree, fresh or canned
- 1 teaspoon baking powder
- 1 medium apple, grated
Natural Sweeteners & Fruits
- 30g (1 oz) dried apricots, finely chopped
- 30g (1 oz) raisins
- 1 orange, zested
Spice Blend
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 pinch sea salt
Toppings
- 2 tablespoons pumpkin seeds
- 2 tablespoons chopped walnuts
Instructions
Preparation Phase
- Preheat your oven to 350°F (175°C). Line a 9-inch (23cm) round cake pan with parchment paper.
- Place the rolled oats in a food processor and pulse until you achieve a fine flour-like consistency. This creates your gluten-free flour base.
Creating the Batter
- In a large mixing bowl, whisk the eggs until light and fluffy, about 2 minutes.
- Add the pumpkin puree and milk to the eggs, whisking until well combined.
- Fold in the ground oats, baking powder, and all spices (cinnamon, ginger, nutmeg, and salt).
- Grate the apple directly into the mixture to ensure maximum moisture and natural sweetness.
Adding Flavor Elements
- Finely chop the dried apricots and add them along with the raisins to the batter.
- Zest the orange directly into the mixture, ensuring you only get the orange part and not the bitter white pith.
- Stir everything together until well combined but don’t overmix.
Baking Process
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Sprinkle the pumpkin seeds and chopped walnuts evenly over the surface.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 15 minutes before transferring to a wire rack.
Storage Tips
Store in an airtight container for up to 5 days in the refrigerator. You can also freeze individual slices for up to 3 months.
Nutrition Information (per slice)
- Calories: 245
- Protein: 8g
- Carbohydrates: 35g
- Fiber: 5g
- Healthy Fats: 10g
- Sugar: 12g (all from natural sources)
- Iron: 2mg
- Calcium: 85mg
Recipe Notes
- For extra protein, add 2 tablespoons of your favorite nut butter to the batter
- The texture improves after cooling completely
- Serve slightly warm with a dollop of Greek yogurt for extra protein
- For a sweeter version, add 2-3 tablespoons of maple syrup or honey
This healthy pumpkin pie recipe proves that nutritious baking can be both delicious and satisfying. The combination of whole grain oats, protein-rich eggs, and natural sweeteners makes this pie a perfect choice for health-conscious dessert lovers or anyone looking to enjoy a guilt-free treat.
