Name: Crustless Gluten-Free Pumpkin Streusel Pie
Prep time: 15 min
Cook time: 50 min
Total time: 5 h 5 min
Cuisine: American
Ingredients: 2 tbsp packed light brown sugar; 2 tbsp organic coconut or palm sugar (or more light brown sugar); ¼ cup certified gluten-free oats OR quinoa flakes OR chopped nuts of choice (whatever option you select, be sure to pulse once or twice in food processor to break up a bit for better blending with other ingredients); 1 tsp ground cinnamon; 1 tbsp organic butter, or Earth Balance Vegan Buttery Stick (soy-free preferably), or coconut oil (if using coconut oil, place in refrigerator to solidify before using), cut into small pieces; 1 can organic pumpkin puree (15 ounces), or 2 cups fresh pureed pumpkin (well drained); 12 ounces full-fat organic coconut milk (or evaporated milk, for a non-dairy-free option); 3 eggs (see notes for how to make an egg-free version); ½ cup granulated sugar (OR 2/3 cup organic palm sugar or coconut sugar); ½ cup gluten-free all-purpose flour mix (Shirley here: I use my Two-Ingredient Gluten-Free Flour Mix.); 1 teaspoon ground cinnamon; 1 ½ teaspoons pumpkin pie spice; 1 ¼ teaspoons baking powder; 1/8 teaspoon sea salt

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Yes, another pumpkin pie option, Crustless Gluten-Free Pumpkin Streusel Pie, for you all. As everyone seems to be looking at my crustless pumpkin pie recipes right now, I thought I’d give you another irresistible crustless pumpkin pie choice. And one that can be made with or without dairy.

This outstanding Crustless Gluten-Free Pumpkin Streusel Pie from my good friend Kim (Healing the Gut, formerly Cook IT Allergy Free) to be exact.

After all, how many of us adore recipes with a streusel component? Many, I have no doubt!

I know I always pay extra attention when I see “streusel” in a recipe title. Because gfe readers seem to love the streusel recipes already here, I expect you all will love this one as well. I hope so anyway!

Kim said she adapted this recipe from her mom’s recipe and it’s a must on their family’s Thanksgiving table! It’s basically a classic delicious pumpkin pie as the base with a delightful streusel topping. A topping that you can tweak per your own ingredient preferences.

Kim uses a larger pie plate/pan but you can easily use a regular pie plate and use ramekins (or similar) to hold your overflow. Anyone who lucks out and gets their own individual Crustless Pumpkin Streusel Pie will be absolutely thrilled of course! Note that you may need to adjust the baking time on the individual pies that are baked in ramekins.

More Gluten-Free Pumpkin and Streusel Themed Recipes That Are Just Perfect for This Time of Year

~ Banana Streusel Muffins with Flaxseed

~ Cream Cheese Pound Cake with Streusel Filling

~ Over 50 Pumpkin Pie Recipes (Including My Crustless Pumpkin Pie Recipes and Pumpkin Pecan Pie Recipe)

~ Overnight Pumpkin French Toast Casserole

~ Pumpkin Bread Pudding

~ Pumpkin Streusel Cream Cheese Muffins

~ Pumpkin Vanilla Waffles

Crustless Gluten-Free Pumpkin Streusel Pie Recipe

Crustless Gluten-Free Pumpkin Streusel Pie

This irresistible Crustless Gluten-Free Pumpkin Streusel Pie checks all the boxes for those who love pumpkin, streusel, and not having to roll out a pie crust!

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 4 hours

Total Time 5 hours 5 minutes

Ingredients

Streusel Topping

2 tbsp packed light brown sugar
2 tbsp organic coconut or palm sugar (or more light brown sugar)
¼ cup certified gluten-free oats OR quinoa flakes OR chopped nuts of choice (whatever option you select, be sure to pulse once or twice in food processor to break up a bit for better blending with other ingredients)
1 tsp ground cinnamon
1 tbsp organic butter, or Earth Balance Vegan Buttery Stick (soy-free preferably), or coconut oil (if using coconut oil, place in refrigerator to solidify before using), cut into small pieces

Pie Mixture

1 can organic pumpkin puree (15 ounces), or 2 cups fresh pureed pumpkin (well drained)
12 ounces full-fat organic coconut milk (or evaporated milk, for a non-dairy-free option)
3 eggs (see notes for how to make an egg-free version)
½ cup granulated sugar (OR 2/3 cup organic palm sugar or coconut sugar)
½ cup gluten-free all-purpose flour mix (Shirley here: I use my Two-Ingredient Gluten-Free Flour Mix.)
1 teaspoon ground cinnamon
1 ½ teaspoons pumpkin pie spice
1 ¼ teaspoons baking powder
1/8 teaspoon sea salt

Instructions

Heat oven to 350ºF. Grease pie plate (10 x 1 1/2 inches) well, getting into the ridges.
In small bowl, mix all Streusel Topping ingredients until crumbly; set aside.
Place all pumpkin pie ingredients in blender or food processor in order listed. Cover and blend until smooth, being careful not to over blend. Pour mixture into pie plate. (Shirley here: I used my regular handheld mixer for this step.)
Bake for 20 minutes until pie just begins to set up a little. Then sprinkle evenly with Streusel Topping and return to oven for 30 to 35 minutes more.
Once knife inserted in center comes out clean, cool about 20 minutes. Refrigerate about 3 to 4 hours or until chilled.

Notes

For an egg-free version, mix the following together in a small bowl: 3 tbsp unsweetened applesauce with 1 1/2 tsp additional baking powder with 2 tbsp warm water and with 1 1/2 tsp Ener G Egg Replacer. You will use this mixture where you would add the eggs in the recipe.
Don't have pumpkin pie spice on hand? You can use all ground cinnamon instead or you can sub in individual spices as you wish.

Originally published November 4, 2010; updated November 6, 2025.