• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Pumpkin Streusel Pie (Grain and Dairy Free)

November 4, 2011 by KimiHarris 49 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Jennifer from UnrefinedKitchen.com shares a delicious pumpkin pie topped with streusel. It has a nut based crust, a delicious pie filling and a sweet streusel topping.ย  It’s a perfect fall dessert and just in time for Thanksgiving. -Kimi

I love baking in the fall! The smells of apples, pumpkin and cinnamon are so warm and welcoming. Before I switched to being grain-free, gluten-free, dairy-free and refined sugar-free, my favorite pumpkin pie was one that had a streusel topping. One of my favorite things to do is taking recipes that I used to eat and recreating them so I can still enjoy them. Pumpkin Streusel Pie is one of those recipes. Enjoy!

Pumpkin Streusel Pie (Grain-Free, Dairy-Free, Refined Sugar-Free)

Crust Ingredients:

      1 cup almonds

 

      1/2 cup walnuts (or some other nut)

 

      1/4 cup coconut oil, melted

 

    1/8 tsp. salt

Crust Directions:
1. Preheat oven to 350 degrees.
2. Finely grind almonds and walnuts separately in a food processor, being careful not to process too long (or it will become nut butter).
3. Combine ground nuts with coconut oil and salt.
4. Press into 9 1/2″ pie plate. (Here is an inexpensive glass 9.5 inch pie panย ย #affiliate link)

Filling 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 canned coconut milk (full fat)

Filling Directions:
1. In a medium bowl, beat egg whites until soft peaks form.
2. In a separate bowl, combine egg yolks, pumpkin puree, cinnamon, ginger, nutmeg, salt, vanilla, honey and coconut milk.
3. Fold the egg whites into the pumpkin mixture.
4. Pour pumpkin mixture into unbaked pie crust.
5. Put in preheated oven and bake for 20 minutes. (Prepare Streusel Topping while baking.)

Streusel Ingredients:

      1/2 cup walnuts

 

      1/2 cup pecans

 

      1 Tbsp. coconut oil, melted

 

      1/2 tsp. cinnamon

 

      1 Tbsp. ground flaxseed

 

    1 Tbsp. honey

Streusel Directions:
1. Coarsely chop walnuts and pecans.
2. Combine nuts, coconut oil, cinnamon, ground flaxseed and honey in a medium bowl. Mix until crumbly.
3. Remove pie from oven (after the 20 minutes of baking) and sprinkle streusel mixture evenly over the filling.
4. Return pie to oven and bake for another 30-35 minutes or until knife inserted comes out clean. Cover edges of pie with foil or a pie crust shield if needed, to prevent over-browning.

*Store in the fridge. Serve with a yummy scoop of coconut milk ice cream or coconut whipped cream!
*You can substitute different types of nuts for the ones suggested in this recipe. I often have walnuts, almonds and pecans in my kitchen, and therefore I like to use those nuts in my recipes.

Jennifer Maltby is a food blogger for The Unrefined Kitchen. She has been happily married to her husband for almost 6 years and they have one two-year old daughter. Jennifer loves being in the kitchen and especially loves baking. Due to multiple health issues, she changed her diet in April 2011 and saw significant, positive changes. Parting from the average American diet was a bit of a challenge, but Jennifer found that using some creativity could turn this diet into something that could be very tasty.ย  She started the website The Unrefined Kitchen to be a tool and resource for others trying to change their diet in a similar way. The Unrefined Kitchen is grain-free, gluten-free, refined sugar-free and dairy-free.

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Dairy Free, Desserts, Gluten Free, Vegetarian

Previous Post: « Pennywise Platter Thursday 11/3
Next Post: Homemade Beef Broth »

Reader Interactions

Comments

  1. Rebecca

    November 4, 2011 at 7:25 pm

    May I ask how the crust comes out? I have used a very similar recipe for crust at least 3 times (one of them being tonight) and they always become soggy and one with the filling. Tonight I even cooked and cooled the crust before filling it. Any hints or ideas of what might be going wrong?

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 4, 2011 at 7:35 pm

      Hi Rebecca! I didn’t notice the crust being soggy…I tried chopping the nuts as finely as I could and thought that even finer would be better (in a food processor), but from your experience, maybe not! This is the only “nut crust” I have tried and was happy with the results. What nuts did you use? And what did you use for shortening/oil?

      Reply
      • Rebecca

        November 6, 2011 at 3:34 pm

        I used ghee and straight almond flour.

        Reply
    • Sarah

      November 5, 2011 at 12:07 pm

      I have heard that brushing the crust with eggwhite will help it not absorb the liquid filling.

      Reply
      • Stephanie

        November 6, 2011 at 2:50 am

        I wonder if your filling was too wet. For example, homemade pumpkin purรฉe can be too wet if it was cooked with steam rather than oven roasted.

        Reply
  2. Katie

    November 5, 2011 at 7:15 am

    Looks to die for! ๐Ÿ™‚ I can’t wait to try this Jennifer!

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 5, 2011 at 8:01 am

      I hope you like it! Let me know hot it turns out!

      Reply
      • Katie @ Mexican Wildflower

        December 13, 2011 at 12:37 pm

        I made this a couple weeks ago and it tasted amazing! My crust did end up being a bit soggy through. Maybe it was because it used all almonds instead of the three? Still tasted great and I would make it again! Thanks!

        Reply
  3. cirelo

    November 5, 2011 at 2:25 pm

    I’m wanting to try making this for a vegan friend, but I don’t know a good egg substitute, any ideas?
    Also, if I wanted to soak the nuts first do I have to dehydrate them again before chopping?

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 5, 2011 at 2:33 pm

      I have heard that flax seed meal and water is a good substitute for eggs, but I am not sure how it would work in a pumpkin pie filling…and I have not tried soaking nuts for this recipe…I am guessing it would be a good idea to dehydrate them, especially for the crust. The topping maybe wouldn’t matter as much? Sorry I’m not much help!

      Reply
      • Ruth Simpson

        November 7, 2011 at 2:47 pm

        We just got chia seeds, and they expand a lot in water, too. Haven’t tried cooking with them yet.

        Reply
        • Jessica

          November 16, 2011 at 7:57 pm

          Flax seeds don’t expand in water, they turn the water into a gel, like egg whites. If you beat it with a beater, it really froths up. I got it from WAPF.

          Reply
  4. beth

    November 5, 2011 at 6:29 pm

    this was delicious!! i made it into two smaller pies for my family and they all loved it! i substituted almond meal for the crust because i don’t own a food processor and finely chopped the nuts for the topping, it worked wonderfully. thank you!

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 5, 2011 at 8:31 pm

      I’m so glad!!! It is good to know almond meal will work as well!

      Reply
    • Mischele

      November 10, 2011 at 2:53 pm

      How much almond meal? I have some almond meal and was thinking of substituting but was not sure if I would need to change to quantities. Thanks!

      Reply
      • Jennifer @ The Unrefined Kitchen

        November 10, 2011 at 8:54 pm

        I think the same amount should work. If it is too dry, you can always add a touch more coconut oil.

        Reply
  5. Kristin

    November 5, 2011 at 6:45 pm

    This was SO good! Thank you for sharing!!

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 5, 2011 at 8:31 pm

      You’re welcome! Glad you enjoyed it!

      Reply
  6. Jenny Odegard

    November 6, 2011 at 8:53 am

    This looks great – gonna try it tonight as I roasted a whole pumpkin last night and have it on hand… thanks for the recipe : )

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 7, 2011 at 3:01 pm

      I hope it turned out great for you!

      Reply
  7. Farm mom of 3

    November 6, 2011 at 1:40 pm

    This crust sounds like a fabulous way to use up some almond pulp from making almond milk! I think adding an egg white and baking would definitely firm up and dry out any crust issues. Thanks for sharing!

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 7, 2011 at 3:01 pm

      Let me know how the almond pulp works! I’ve been wondering if almond pulp can be used as almond flour.

      Reply
  8. France @ Beyond The Peel

    November 7, 2011 at 11:56 am

    What a great recipe. I love the streusel topping and it can easily be translated into so many desserts.

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 7, 2011 at 3:02 pm

      Thanks! Let me know what recipes you try it with! I’d love to hear!

      Reply
  9. Kendahl @ Our Nourishing Roots

    November 8, 2011 at 8:15 am

    Nice to find your blog Jennifer! And thanks for this recipe. I have some butternut squash puree leftover from making my butternut cupcakes with cardamom buttercream, and even though those are tasty, we’ve had a lot of them! So I’ve been on the lookout for a GAPS-friendly dessert to make and this looks like it fits the bit perfectly ๐Ÿ™‚

    I have some canned pumpkin that I could use, but I think I’ll try your recipe with the butternut squash and see how it turns out.

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 8, 2011 at 12:57 pm

      Let me know!

      Reply
  10. Connie

    November 8, 2011 at 2:55 pm

    This sounds AMAZING!! I’m looking forward to trying this recipe ๐Ÿ™‚

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 9, 2011 at 6:39 am

      I hope you like it!

      Reply
  11. Food on the Table

    November 9, 2011 at 12:50 pm

    Yum! Looks like the perfect combination of soft crunch and smooth sweet pie. Can’t wait to get this in my mouth!

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 10, 2011 at 6:55 am

      Let me know how it turns out!

      Reply
  12. Jenna

    November 9, 2011 at 6:57 pm

    This looks absolutely divine (and wonderfully timely as I’m currently trying to mow through mountains of pumpkin a the moment and can always use more recipes!) but one quick question – so many wonderful grain free recipes use almonds, walnuts, and pecans. Is it possible to use instead cashews or even peanuts? I’m deathly allergic to what’s the more popular choice (A, W, & P) but can happily eat the later. Is there a specific reason folks DON’T use cashews & peanuts – or is it just a taste/nutritional bump issue? (Guess that’s 2 questions, sorry!) Between celiac, the nut thing, and half a dozen other weird and pain in the tuckus allergies – cooking can be a tad discouraging these days.

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 10, 2011 at 6:39 am

      Hi Jenna! As far as the nuts go, I personally am allergic to peanuts and they aren’t allowed on the Paleo Diet as they are legumes, not nuts. So those are some reasons I don’t use peanuts. I’m sure it would be fine to substitute peanuts and/or cashews for the streusel topping. I love cashews, just haven’t tried them in a crust. I had a friend the other day try half walnuts and half cashews for the crust, but she ended up needing to add more dry ingredients. You could try it with cashews and maybe not put as much oil in as recommended? If you do, let me know how it turns out! I’m sorry about your frustration with cooking!

      Reply
  13. Becky

    November 10, 2011 at 8:42 pm

    I made this! Our house has been gluten/dairy/sugar/starch free for just over one week, and my sweet tooth totally needed this! My sister, who doesn’t like pumpkin pie at all, LOVED it! Thanks so much for sharing! Definitely making this for Thanksgiving so my family can enjoy dessert, too.

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 14, 2011 at 6:34 am

      Oh I am glad you could have a sweet treat! Thanks for the comment!

      Reply
  14. Nancy

    November 11, 2011 at 3:17 pm

    Jennifer, Have you ever tried making this recipe with maple syrup instead of the honey? This recipe looks wonderful! I may try it for Thanksgiving. Thanks.

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 14, 2011 at 6:36 am

      I have not tried it with maple syrup. If you try it, let me know how it tastes!

      Reply
    • Karen@Cook4Seasons

      November 19, 2011 at 8:53 pm

      I made this tonite with maple syrup and it was fantastic!! I also used hazelnut meal with walnuts for the crust along with ghee, plus coconut sugar in the streusel topping. There seem to be many variables which makes it a keeper. Thank you!

      Reply
  15. Jamie

    November 11, 2011 at 8:18 pm

    I tried this recipe last night. WOW! This would surpass any standard pumpkin pie in flavor. Its amazing. Thanks so much. Im going to make more for the Thanksgiving holiday to share with my family. They wont even know its actually pretty good for them! ๐Ÿ™‚
    Have a wonderful holiday,
    Jamie

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 13, 2011 at 7:12 pm

      Wonderful! I’m glad you liked it so much! I hope everyone else does as well!

      Reply
  16. Jennah

    November 12, 2011 at 9:24 pm

    I LOVE this! We don’t usually eat gluten or dairy-free…but we may have to start after I make this! ๐Ÿ™‚

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 14, 2011 at 6:38 am

      Thanks for the comment, Jennah! I’m hoping my family at Thanksgiving (who don’t normally eat dairy or gluten-free) will enjoy it as well!

      Reply
  17. Alyssa

    November 20, 2011 at 3:13 pm

    I just made this pie right now! What a lovely recipe. I have to ask, when you take the pie out after 20 minutes to put the streusel topping on, is the pie still quite watery? Alot of the streusel fell into the pie mix! I used homemade coconut milk, which was probably a tad bit more watery than canned….I also baked it about 45 minutes after returning it to the oven. I think its going to turn out delicious! THANK U FOR THE RECIPE!

    Reply
    • Jennifer @ The Unrefined Kitchen

      November 23, 2011 at 12:00 pm

      I am guessing the homemade coconut milk is part of why it was more watery. That is why I use the canned coconut milk–it is much more thick and creamy. I hope it still is enjoyable!

      Reply
  18. Alyssa

    November 23, 2011 at 6:15 pm

    it turned out absolutely delisch! thank you for the great recipe!

    Reply
  19. Alyssa

    November 23, 2011 at 10:47 pm

    P.S. I just cooked it for 10 minutes longer than called for ๐Ÿ™‚

    Reply
  20. Maija

    December 16, 2011 at 11:59 am

    I was looking for sugar-free streusel recipes when I stumbled across this one. What do you think about using it on a sweet potato casserole? I have never made a sweet potato casserole before because I can’t see adding ‘sweet’ to sweet potatoes. (marshmallows…EWWW!)
    However, something like your streusel might add a super duper texture/taste. What do you think?

    I’m adding you because I’m liking the whole idea of nourishing yummy food , and sustainability. Thank you!

    Reply
  21. Kimberly

    November 21, 2013 at 5:05 pm

    I can’t have coconut, can something else be substituted for the coconut milk?

    Reply
  22. misty

    November 14, 2015 at 4:42 pm

    This looks amazing and I do believe it will be perfect for my paleo thanksgiving. I would like to know if this freezes well? Can it be made ahead and frozen?

    Reply
    • KimiHarris

      November 16, 2015 at 1:00 am

      I wish I had an answer Misty! I’ve never tried freezing pumpkin pie before.

      Reply

Leave a Reply Cancel reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework