Thursday, October 6, 2011

Pumpkin Streusel Pie

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This pumpkin pie is more of a pumpkin custard than pie.
The filling is very smooth like a pudding. It's lightly sweetened, but full of flavor.
I could eat the sreusel topping all by itself, but I try to control myself!

2c oven roasted pumpkin
1c coconut milk
1/4c cornstarch
1 1/2tsp pumpkin pie spice
1tsp vanilla extract
your favorite pie crust (I used a vegan shortbread crust and prebaked it)

Mix all ingredients in a blender and set aside.

1/2c sucanat sugar
3/4c oats
1/4c flour
2tbs natural balance
1tsp vanilla extract

Put all topping ingredients into a bowl and mix with a fork until combined.
Mixture should be slightly moist, but crumbly.

Preheat oven to 350 degrees.
Pour filling into prebaked pie crust.
Add topping and bake 45 minutes or until top is brown and filling is set.
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  1. i wouldn't have thought to put a topping on pumpkin pie, looks great :D

  2. Thanks! It gives it some texture and a little something extra :)

  3. Topping on pie may just be my new favourite thing.

  4. B.A.D, Toppings give it a regular pie a boost...and extra calories of course :)



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