Pumpkin Streusel Pie
We had the opportunity to visit my sister, her husband, and my cute little towheaded chub of a nephew recently. My sister has been dairy-free for over a decade, and has recently been experimenting with a gluten-free diet. So when I was visiting my sis, I had a great time coming up with foods that would be healthier, and gluten free, AND dairy-free. I brought a big ol’ pumpkin over to her house and slow cooked that thing to make some pumpkin purée. I knew I wanted to create some pumpkin delights when we were there.
I found this recipe Gluten Free Pumpkin Streusel Recipe from Jennifer on The Unrefined Kitchen, and adapted it according to the ingredients we had. I don’t let the fact that I don’t have all the ingredients for a recipe let me stop from trying them. And you shouldn’t either:).
See! This pie isn’t all nuts. Above is pictured the pie JUST before the nutty streusel topping descends on it. I think the streusel part is optional, but I LOVE the crunch. You could halve the streusel if you don’t want the pie so nut coated.
The Verdict: This pumpkin streusel pie is an awesome variation of the stander pumpkin pie. If you ask me, nuts makes everything better. If you don’t cover your edges of the pie like Jennifer suggests, the pie could burn around the edges, but it still tastes great! Just don’t ask how I know {winking}. **Updated 12/14.
G-F Pumpkin Streusel Pie Crust Ingredients
Ingredients
- 1 cup almonds
- 1/2 cup pecans or walnuts
- 1/4 cup butter softened or melted coconut oil
- 1/8 tsp. salt
Instructions
-
Preheat oven to 350 degrees.
-
Finely grind almonds and other nuts separately in a food processor, until they turn into a flour.
-
Combine ground nuts with butter and salt.
-
Press into 9 1/2″ pie plate.
Ingredients
- 2 eggs, separated
- 15 oz pumpkin puree (about 1 3/4 cup)
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1 1/2 tsp. vanilla
- 1/2 cup raw honey
- 1/2 cup soy, almond or canned full fat coconut milk
Instructions
- In a medium bowl, beat egg whites until soft peaks form.
- In a separate bowl, combine egg yolks, pumpkin puree, cinnamon, ginger, nutmeg, salt, vanilla, honey and soy milk.
- Fold the egg whites into the pumpkin mixture.
- Pour pumpkin mixture into unbaked pie crust.
- Put in preheated oven and bake for 20 minutes. (Prepare Streusel Topping while baking.)
Ingredients
- 1/2 cup walnuts
- 1/2 cup pecans
- 1 Tbsp. butter or coconut oil, melted
- 1/2 tsp. cinnamon
- 1 Tbsp. ground flax seed (opt.)
- 1 Tbsp. honey
Instructions
- Coarsely chop walnuts and pecans.
- Combine nuts, butter, cinnamon, ground flax seed and honey.
- Mix until crumbly.
- Remove pie from oven (after the 20 minutes of baking) and sprinkle streusel mixture evenly over the filling.
- Return pie to oven and bake for another 30-35 minutes or until knife inserted comes out clean.
Want some slow cooker Thanksgiving recipes?
Or would you like some other pumpkin inspiration…?
