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.
Recipe by Glugle Gluten Free at