Gluten-Free Streusel-Topped Pumpkin Pie
A classic pumpkin pie with a sweet, crunchy streusel topping made from oats, brown sugar, and butter. The smooth, spiced pumpkin filling combines traditional autumn flavors of cinnamon, ginger, and cloves, while the crumbly topping adds delightful texture contrast. Perfect for Thanksgiving gatherings or any fall celebration, this dessert requires chilling time but delivers impressive results. The refrigerated pie crust makes preparation easier while the streusel topping sets this version apart from standard pumpkin pies.
Ingredients
- 1 crust refrigerated Pillsbury pie crust, softened
- 2 eggs, beatenflax eggs1:1veganeggs-free
Use 2 tablespoons ground flaxseed mixed with 6 tablespoons water
Full guide → - ½ cup granulated sugar
- 1 can (16 oz) pumpkin, not pumpkin pie mix
- 1 can (12 oz) evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup quick-cooking oats
- ½ cup brown sugar, packed
- ¼ cup butter or margarine, softened
Instructions
- 1
Heat oven to 425°F and place pie crust in 9-inch glass pie plate
- 2
Beat all filling ingredients until blended and pour into pie crust
- 3
Bake 15 minutes then reduce temperature to 350°F
- 4
Cover crust edge with foil strips and bake 35 minutes
- 5
Mix topping ingredients until crumbly
- 6
Sprinkle topping over pie and bake 10 minutes longer until knife inserted in center comes out clean
- 7
Cool 30 minutes then refrigerate 4 hours before serving
Tips
Cover crust edges with foil to prevent overbrowning during the longer baking time
Chill the pie fully for 4 hours to ensure clean slicing and proper texture
Test doneness with a knife in the center - it should come out clean when pie is ready
Good to Know
Refrigerate covered up to 3 days
Can be made 1 day ahead and refrigerated
Serve chilled, optionally with whipped cream
Common Mistakes
Don't skip foil covering to avoid burnt crust edges
Don't underbake - knife test ensures proper doneness
Substitutions
Dairy-Free Swaps
Vegan Options
Use 2 tablespoons ground flaxseed mixed with 6 tablespoons water
Full guide →FAQ
Can I use fresh pumpkin instead of canned?
Yes, use 2 cups of cooked, mashed fresh pumpkin. Roast pumpkin until tender, then puree until smooth.
What if my streusel topping browns too quickly?
Cover the entire pie with foil if the topping gets too dark during the final 10 minutes of baking.
How long will this pie keep in the refrigerator?
The pie stays fresh covered in the refrigerator for up to 3 days. The streusel may soften slightly over time.