Crustless Pumpkin Streusel Pie …and Uncle Norm

Crustless Pumpkin Pie |
Crustless Pumpkin Streusel Pie

If you recall, I had a grand dream of having all of these wonderful guest bloggers take over my blog for the month of November. I even got an early start in getting it all set up. Had big plans. Oh, then everything else happened.

So, I didn’t get tons of bloggers. And some of the few I got had their own “everything else” happen. So… this may be the last holiday guest post. But, that’s ok. Because it is by a wonderful person/blogger/app developer: Kim from Cook It Allergy Free.

I have had the joy of getting to know her in the blogosphere and in person at BlogHer Food. She is super sweet, funny, and comes up with great recipes. Plus, she has an app for iPad/iPhone called Cook It Allergy Free (if you hadn’t guessed) that gives you tons of fabulous recipes that can be adapted very easily to be allergen-free, which ever is the food you can’t eat. And she adds new recipes all of the time.

With no further ado, here is Kim…

Crustless Pumpkin Streusel Pie…and Uncle Norm

What says Thanksgiving more than a Pumpkin Pie?

Okay, well….maybe the Turkey.  Oh, and the stuffing.  I guess we cannot forget the cranberry sauce.  And of course, the mashed potatoes…and yes, even those green beans….

But, after all of those other quintessential holiday dishes, that elusive pumpkin pie has Thanksgiving written all over it.

Except in my house.

Because I host Thanksgiving every year, and because I am always very cautious about making sure that all of the dishes prepared on my table are appreciated and allergen-friendly for every member of our family, I usually do not include the Pumpkin Pie.

Why, You may ask?  Well, believe or not it has nothing to do with food allergies (which is the typical reason an item is omitted from my table).  Instead, it has everything to do with Uncle Norm.  Oh yes.  Good ole’ Uncle Norm.

I think every family has an Uncle “Norm” amongst them (although, maybe not all are willing to admit it).  Our Uncle Norm is really a great guy, but he has his opinions about things – and boy does he let those opinions be known!

And his opinion about Pumpkin Pie (or anything pumpkin or squash related, for that matter)?  Quite simple really: “Bleck, Yuck! Disgusting! Keep it Away!”

There is nothing delicate or subtle about it.  He puts it out there loudly and blatantly.   So, instead of having to listen to his guffaws of disgust, I usually find an alternative dessert to make.  Or, better yet, I put Aunt Cherie (Norm’s wife) in charge of our holiday dessert.

But last year, my husband put his foot down and demanded that we have a pumpkin pie on our holiday table.  Of course, he demanded this ON Thanksgiving morning when I already had a bazillion other things going on in my kitchen and my ovens.  But, since my sweet hubby is usually very laid back and un-opinionated (unlike other members of his extended family) and usually does not demand much of anything, I decided to honor his request.

Since I did not feel up to prepping my pie crust, I decided to create my Mom’s Pumpkin Streusel Pie, sans the crust.  Guess what?  It ended up being so easy and quick (it is all made in the blender) and it even created a bit of it’s own crust.

It turned out beautifully and it got rave reviews! Everyone loved it! Well…almost everyone.

Except for Uncle Norm, of course.  He ate Aunt Cherie’s Apple Pie.

But guess what, Uncle Norm? You know that stuffing of mine that you cannot stop raving about? I have a little secret: It is full of pumpkin puree!! Mwuhahaahahah!

By the way, notice that I am not sharing this story about my favorite Uncle Norm on my own website?  I am just afraid that he will stop eating my stuffing….. 😉

Crustless Pumpkin Streusel P - Gluten Free and Dairy Free
Prep time: 
Cook time: 
Total time: 
  • Streusel Topping -
  • 2 Tbsp Packed Brown Sugar
  • 2 Tbsp Organic Coconut or Palm Sugar (or more brown sugar)
  • ½ cup certified gluten-free oats (pulsed once or twice in food processor to break up oats slightly)
  • 1 tsp ground cinnamon
  • 2 Tbsp Organic butter, or Earth Balance Vegan Buttery Stick, or coconut oil (if using coconut oil, place in refrigerator to solidify)-cut into small pieces
  • Pie Mixture -
  • 1 can Organic Pumpkin Puree, or 2 cups fresh pureed Pumpkin
  • 12 ounces Full-fat Organic Coconut Milk (or evaporated milk-if not Dairy-free)
  • 3 eggs
  • ½ teaspoon vanilla
  • ½ cup granulated sugar (OR organic palm, or coconut, sugar)
  • ½ cup all-purpose gluten-free flour (I used Carol’s Amazing All Purpose Gluten Free Flour)
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoon pumpkin pie spice
  • 1 ¼ teaspoons baking powder
  • ⅛ teaspoon sea salt
  1. Heat oven to 350ºF. Grease pie plate (10 x 1½ inches) well, getting into the ridges.
  2. In small bowl, mix all Streusel Topping ingredients until pea-sized and crumbly; set aside.
  3. Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth.
  4. Pour into pie plate, not filling more than ¾ full. This will rise as it bakes. Note: This makes enough to fill my pie plate ¾ of the way full AND fill 8 oz ramekins ¾ full as well.
  5. Bake for 20 minutes until pie just begins to set up a little. Then sprinkle with evenly with Streusel Topping and return to oven for 30-35 minutes more.
  6. Once knife inserted in center comes out clean, cool about 20 minutes.
  7. Refrigerate about 3 - 4 hours or until chilled.

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22 Responses to “Crustless Pumpkin Streusel Pie …and Uncle Norm”

  1. Wendy @ Celiacs in the House

    Great story and another great recipe to add to my must-try list. Your evil pumpkin-puree sneaking laugh cracked me up.
    Thanks for getting the talented Miss Kim over here to tell stories and share recipes.

    • Haha! Thanks Wendy! It is sort of a family joke that Uncle Norm has been eating pumpkin all these years without knowing after swearing it would never touch his lips! Hope he does not read this! 😉

    • Hi Wendy,

      I know. I scored on getting Kim over here. Gues I was lucky since she had a story to tell that she didn’t want on her site. Sneaky, sneaky.

      Tia 😛

  2. Doesn’t that photo just make you long for home? With the seasons changing, that “holiday spirit” is starting to come over me, and with it comes a raging desire to bake. I actually got up early this morning just so I could get into the kitchen before my other 4 housemates did!

    • Hi Iris,

      I know what you mean. That photo is fabulous. Where did Kim get those pinecones? I want to bake, too. But then, everything is here and I want to eat it. I like to give it away.

      Tia 😛

    • Hi Iris! I am ready for some “holiday spirit”! Just hoping i can enjoy these holidays without being too crazy! Did you actually get any baking done by waking up early??

  3. Oh p.s. I’m attempting my recipe for the second time and would still love to do a guest post if it works for you. I’ll let you know in a couple of hours if I have a good recipe or a flop.

    • P.S. – No problem. If your recipe turns out and you still want to do the post, I would love it. This has become the holiday of relaxed deadlines. 🙂

  4. Ah, your story made me laugh, Kim! 🙂 I smirked reading that bit with your Uncle Norm’s opinion in gist. But all the same, good on ya for sneaking pumpkin in regardless in the stuffing – something I hadn’t thought of before, but that I like the idea of.

    • Thanks Zoe! You should try the pumpkin puree in the stuffing. i will be posting the recipe this weekend, but I just whisk the puree into my chicken broth before I pour it over the stuffing prior to baking. Yum!

  5. I have to say that I agree with Uncle Norm — I have never ever liked pumpkin pie. But with a streusel topping, I could be convinced!

    • Alison, it is funny how many people do NOT like pumpkin pie. I never even realized it – but it reminds me of the whole brussels sprouts. You either love them or hate them. Maybe this streusel topping will bring you to the other side! LOL

    • Alison–So sorry that I referred to you as Alisa in my comment. I had just read an email from my friend, Alisa, and had her on the brain I guess. 😉

      It will be interesting to see if you like Kim’s version. I never ate pumpkin pie until I was in college, when I tasted one I liked and then started making my own. Then when I started making them crustless, I found I really liked the pies even more … not realizing why that might be. But when others mentioned the “less wet” factor, I then understood the slight difference. I suspect you will too with Kim’s version. The little bit of flour and streusel topping truly might sway your opinion. 🙂


  6. Kim–LOL I can’t believe you humored Uncle Norm in the first place, but I loved your evil food sneakiness! The way I see it, holidays are all about having food choices and this pie would certainly be a choice I’d like to have at my table. 🙂 It looks totally divine and your photos rock per usual. Love that it comes together easily and uses coconut milk.

    As I’ve mentioned on my blog, some folks who have never liked pumpkin pie before, suddenly do like it when it’s crustless because it’s not too “wet” anymore for them. I see your pie has some flour and like Alisa said with this streusel topping, that might be just enough to bring the pumpkin haters over to the other side. 😉

    Tia–Thanks for featuring Kim and her version of everyone’s persnickety relative in her post!


  7. Haha! Shirley, if you met Uncle Norm, you would understand that it was just easier to humor him. 😉 And you are right. Just that half cup of flour that is called for really makes this set up with a slight cake-like texture, so it is not really wet.
    Now anxiously awaiting your guest post over here at Tia’s!