Pie crust is overrated. Or at least that is what I always think to myself when I slice into a piece of velvety, cozy, delicious pumpkin pie. Just give me the good stuff. The stuff I want. The filling. The pumpkin. All that rich, warmly spiced, pumpkin-y goodness. So for this pie, we toss our buttery border to the wind and go crustless...
This vegan Pumpkin Pie has a pecan streusel oat topping to add just enough texture, while still maximizing the amount of pumpkin filling sinks into that pie dish. This filling is moderately sweet and includes an accent of apple. This pie is absolutely yummy as dessert, but healthy enough to serve as a snack or even breakfast or a brunch bite.
And no, you can never have too many pumpkin pie recipes...
Pecan-Streusel Topping..
Crustless Pumpkin Pie with Pecan Streusel
By Published 11/04/2015
This crustless pumpkin pie is perfect for snacking on, nibbling as a healthy dessert or even eating for breakfast. Pie all day sort of dish!
Ingredients
- Filling:
- 1 can unsweetened pumpkin puree (16oz)
- 1 can pumpkin pie mix (16oz) -- notes below**
- 1 teaspoon pumpkin pie spice
- 1 Β½ tablespoon coconut oil, melted
- 1 cup raw cashews, soaking optional
- 1 large sweet apple (I used a honeycrisp)
- 2 tablespoon maple syrup
- Β½ teaspoon salt
- Pie Dish Coating:
- ΒΌ cup hemp seeds
- 1 tablespoon virgin coconut oil
- Crumb Streusel Topping:
- Β½ cup oat flour
- 1 Β½ tablespoon virgin coconut oil, melted
- 1 Β½ tablespoon maple syrup
- Β½ cup raw pecans, chopped
- ΒΌ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 400 degrees.
- Grease a standard pie dish with coconut oil and sprinkle hemp seeds evenly over bottom of dish and along the sides.
- In a high speed blender, blend the filling ingredients from low to high until fluffy and smooth.
- Pour the filling into the pie dish.
- Place pie in the oven to bake for 30 minutes.
- Crumble: In a small bowl, combine the streusel topping mixture until thick and crumbly. Crumble it evenly over top the half-cooked pie filling.
- Place pie back in the oven and bake for an additional 30 minutes.
- Allow pie to cool overnight in the fridge for best slice-and-serve results.
Yield: 1 pie, 8 slicesPrep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 59 mins. Total time: 69 mins. Tags: pie,pumpkin,fall,crustless,pumpkin pie,vegan,thanksgiving,november,recipe,glutenfree
per slice - 8 slices per pie:
**notes: I just happened to have one can unsweetened pumpkin and one can of mix - so that is what I used. However, if you are only using unsweetened pumpkin then you will want to use two cane (32oz) and keep the recipe as is, plus add in an extra 2 tablespoon of maple syrup and extra teaspoon pumpkin pie spice. The sweetness will vary just a bit but should still be delicious and moderately sweet, which was the goal with this pie.
No time for baking pie? Whip up my Pumpkin Pie Pudding! In a flash..
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More of my Pumpkin Pie recipes:
* 4-Ingredient Pumpkin Pie
* Hubbard Pumpkin Pie from scratch
* 5-Ingredient Pumpkin Pie
* Gingersnap Crust Pumpkin Pie
* Cheesecake Pumpkin Pie
* No-Bake Walnut Pumpkin Pie
T says
Kathy, I found this recipe in 2016 and can't even count how many times I've made it over the past few years. It's THE recipe I look forward to every fall, and yes, I'll be making this again very soon! Thank you for the amazing recipe.
paige clausen says
could i use something in replacement for the hemp seeds?
Larisje1985 says
Is it possible to freeze the pie
22SER says
I have made this 3 times because it is so good. I finally purchased the hemp seeds for the crust. For the first 2 pies I used pecan meal because that's what I had available. I purchased organic shelled hemp seeds. Was this correct? Pie #3 with these seeds is really delicious. Should I have lightly toasted the seeds first? I am learning more about healthy eating and cooking and appreciate this great recipe.
Wild Berry says
This looks so yummy!! but where i live in France I can't find pumpkin puree can, can I use a homemade puree? how much pumkin do I need ? Thank you for your blog I love it!
Kathy Patalsky says
Yes homemade works! 16oz can is equal to around 1 1/2 cups
Jess | Nourished by Nutrition says
Wonderful recipe! I love that it's low sugar with the sweetness coming from maple syrup, apples and cashews. It looks delicious. The photos could fool any non-vegan! Thanksgiving dessert is now planned.
Valencia - Life of a Vegaholic says
I've never made a crustless pie but this post makes me want to minus the nuts! Haha! Yummy post Kathy!
Jen at sweetgreenkitchen says
Oh thank you, this looks perfect! I love pumpkin pie and agree that the crust is overrated, especially now that I'm trying to eat gluten free as much as possible and oh that streusel topping, yum, yum.
Brittany Mullins says
I've never made a crustless pumpkin pie but now I want to!!
Kathy Patalsky says
Oh good! You will love Brittany. Make sure you grease up the pan very well and bake long enough. I even over ale mine a bit to make sure the texture holds. And I love adding a very very thin layer of something (cookie crumbs or hemp seeds like in this recipe)
Heather McClees says
Gorgeous as always!! π Such a fluffy filling!! This would make any Thanksgiving meal complete! π
John Hartil says
Oh gosh, what a scrumptious dish! Nothing could beat this.
Tyra says
I absolutely can't wait to try this. Most of my pumpkin pies have been not to my liking. I've been looking for a more DENSE filling and I think the addition of the cashews here will give me just that. Thanks for continuously bringing us fresh, exciting ideas.
Kathy Patalsky says
Hope you love it Tyra! The addition of Apple (and the cashews) really plumps up the filling!
suzanne jenkins says
OMG! I think I'll substitute monk fruit sugar so my carb conscious husband will eat it. Thank you so much.
Rebecca P. says
Like two pies in one π That's one killer topping though! Crustless is always the way I make my pumpkin pies, easier that way π
Kathy Patalsky says
SOOO much easier! And I never miss the crust.
June Burns says
That sounds awesome! Even without a crust! Love the streusel topping, looks sweet and delicious π