Pumpkin Pie with Pecan Streusel – Vegan and Crustless options

pumpkin pie gluten freeI have to say, I am not a pumpkin pie fan. Don’t get me wrong, but the typical pumpkin pie seems to lack something. Now I love pumpkin bread and anything pumpkin spice. It reminds me of Chai spice from India; what an amazing aroma and taste.

Now mind you, through the years I have tried to acquire a taste for old fashioned pumpkin pie. Especially when there are times it is the only dessert offered during the holidays. But I found that even the whipped cream didn’t make the dessert more enticing.

One day the “Light Bulb” went off and I decided to start experimenting with recipes on how to improve the outdated pumpkin pie.  I tried just about everything. You know how that goes.  Now I also wanted a modern twist and still keep the homemade taste. What a task, right?  To my surprise, I came up with a few fabulous recipes that were to “Live For”. PS I never say to die for. Who wants that?

In result, I discovered that pecans are a seamless match for creamy pumpkin filling. I have to admit, the pairing took me by surprise. Now pecans are a wonderful nut that is very versatile and naturally sweet. They can be used for a topping as well as a crust. So once I discovered the marvelous pairing, I started working on the details.

Now I am sure you know that pecans make a great pie. Pecans are also great for a gluten free crispy crust. In addition, these sweet treats can be used as a topping for making an excellent streusel.

The Recipe

Well, I ended up with two fabulous recipes. One version is with a crust and the other is crustless with a streusel topping.  Both were outstanding. I really could not make a decision on the best recipe. Plus I felt the need to share both recipes with you.

So I found that it is probably best to let you decide which one you want to fall in love with.

Pumpkin Pie with Pecan Streusel – Vegan and Crustless options
Yields 1
Smooth, Delectable & Creamy
Write a review
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 1 can pumpkin pie mix (16oz)
  2. 1 can unsweetened pumpkin puree (16oz)
  3. 2 teaspoons pumpkin pie spice (to taste)
  4. 1 1/2 TBLS coconut oil, melted
  5. 3 TBLS maple syrup or honey (to taste)
  6. 1 large sweet apple such as honeycrisp (optional)
  7. Dash sea salt
Crust (See notes)
  1. 2 ½ cups pecans, soaked overnight then dehydrated for 24 hours
  2. 1 TBLS date paste * see note
  3. 1 ½ TBLS maple syrup
  4. 1 TBLS coconut oil (not coconut butter)
  5. Dash sea salt
  6. OR
Pecan Streusel Topping
  1. ½ cup oat flour
  2. 1 ½ TBLS virgin coconut oil, melted
  3. 2 TBLS maple syrup
  4. ½ cup raw pecans, chopped
  5. ¼ teaspoon pumpkin pie spice
  1. Preheat oven to 400°F (205°C)
  2. Lightly oil a standard glass pie dish with coconut or olive oil.
  3. For crust, add the pecans to a food processor. Pulse until the nuts are small crumbs.
  4. Place the pecans and remaining ingredients into a large bowl. Combine until well mixed.
  5. Press the crust into the pie dish with your hands or the bottom of a spoon. Cover with parchment paper then place in the freezer for 15-30 minutes before filling with pumpkin mixture.
  6. In a blender or food processor, add all the filling ingredients. Start with a low setting and slowly work up to high speed until well blended. Filling should be smooth and fluffy.
  7. Pour the filling into the pie dish if you are using the crustless version. If not, place the mixture into a pan and cook on low heat until thickened. Pour mixture into set pie crust.
  8. Refrigerate until ready to serve.
  9. For crustless pie, put the pie in oven and bake for 30 minutes.
  10. Meanwhile, start making the streusel.
  11. In a large bowl, mix the streusel topping ingredients until crumbly but thick. Crumble the topping evenly over top of the half cooked pie.
  12. Place pie back into the oven. Bake for 30 minutes.
  13. Allow pie to cool. The pie is best if you refrigerate it overnight.
  1. Notes: Either use the pecan crust with no topping or the pecan streusel topping and have a crustless pie. Generally, making both in the same recipe is an overkill. Too many pecans take over the pumpkin and spice flavor and make it to sweet and gooey.
  2. You can also use a regular pie crust in replace of the pecan crust.
  3. If whipped cream is desired, use fresh whipping cream and blend until desired thickness. There are also vegan whipped creams available in the market.
  4. If you do not have any date paste, just take a few fresh dates and mash them
Living Green newsflash http://living-green-newsflash.com/
pumpkin pie with pecans


Perfect Ingredients for Pumpkin Pie with Pecan Streusel

Farmers Market Pumpkin Puree 100% Organic 3x15oz

Farmer’s Market – Organic Pumpkin Pie Mix – 15 oz.

Carrington Farms Organic Extra Virgin Coconut Oil, 54 Ounce

Coombs Family Farms Maple Syrup, Organic, Grade A, Dark Color, Robust Taste, 32 Ounce Jug

Nature Nate’s 100% Pure, Raw and Unfiltered Honey, 32 Ounce

Jansal Valley Raw Pecan Pieces, 1 Pound

Al Mokhtar pitted date paste, 1-kg shaped plastic tub

Bob’s Red Mill Gluten Free Oat Flour, 22-ounce (Pack of 4)

Simply Organic Pumpkin Spice Organic, 1.94 Ounce

Picture credit

Pumpkin pie with pecan: Andy Ciordia Sweet Potato Pie via photopin (license)
Pumpkin pie with pecan and whipped cream: I Believe I Can Fry Pumpkin Crunch Cake with Cream Cheese Frosting via photopin (license)
Pumpkin pie with pecan streusel: shutterbean pumpkin. cream. PIE. via photopin (license)
Pumpkin pie with pecan streusel on rack: sally_monster Pecan pie via photopin (license)



As a healer and culinary entrepreneur, we are proud to offer generations of scrumptious & healthy recipes.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *