Yes! Fall is here and it is my absolute favorite season! The colors, the weather, the tastes and smells…..just love it! To welcome Fall I wanted to make a gluten-free pumpkin pie and the following recipe fit the bill. It has more the consistency of a thick pudding and is crustless (at one time, the best part of the pie for me!) but it is delicious and I did not miss the crust. This is also relatively low-glycemic since I used coconut sugar and contains healthful fats in the full fat coconut milk. If you would rather have a low-fat version you can use any low-fat milk but it will change the taste and consistency - it will not be as flavorful and will be even more custard-like.

Crustless, Gluten-Free, Dairy-Free Pumpkin Pie with Walnut Coconut Streusal

Pie Ingredients:

  • 2 tsp cinnamon

  • 2 tsp baking powder

  • 1 tsp pumpkin pie spice

  • 1/2 tsp salt

  • 1/3 cup almond flour (or flour of choice)

  • 1/3 cup organic coconut brown sugar (or sweetener of choice, liquid or granulated)

  • 2 additional tbsp sugar of choice

  • 1 (15-oz) can organic pumpkin puree

  • 3/4 cup + 2 tbsp full-fat coconut milk (or milk of choice)

  • 2 tbsp oil (I used coconut/avocado oil blend) OR omit and increase milk to 1 cup

  • 2 1/2 tsp pure maple or vanilla extract

  • optional 1 tbsp ground flax or 2 tsp cornstarch or arrowroot (adding this will make the pie firmer, if you want a more custard-like consistency, omit this ingredient)

Walnut Coconut Streusel Ingredients:

  • 3 tbsp organic coconut brown sugar (or sweetener of choice)

  • 2 tbsp almond flour (or flour of choice)

  • 2 tbsp of cold butter, diced small

  • 1/4 cup chopped walnuts

  • 1/4 cup unsweetened shredded coconut

Instructions

Preheat the oven to 400 F. Grease a 9-inch round pie pan. In a large bowl, stir together all of the ingredients.  Pour and smooth into the prepared pan. Combine streusel ingredients (by hand is best to incorporate the butter) and sprinkle on top of pie.  Bake on the center rack 35 minutes – it will be very soft after baking, which is what you want. Allow to cool completely before transferring, uncovered or only loosely covered, to the fridge to “set” for at least 6 hours. Slice and serve. Store leftovers covered in the fridge for 3-4 days.