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Pumpkin Streusel Pie with grain-free nut crust and golden crumb topping on a clean, softly lit surface.

Pumpkin Streusel Pie (Grain-Free, Dairy-Free, Refined Sugar-Free)

Grain-free pumpkin pie with a nut crust, dairy-free pumpkin filling, and crunchy streusel topping sweetened with honey.
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

For the Crust

  • 1 cup almonds
  • 1/2 cup walnuts or some other nut
  • 1/4 cup coconut oil melted
  • 1/8 tsp salt

For the Filling

  • 2 eggs separated
  • 15 oz pumpkin puree about 1¾ cups
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla
  • 1/2 cup raw honey
  • 1/2 cup canned coconut milk full fat

For the Streusel Topping

  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1 Tbsp coconut oil melted
  • 1/2 tsp cinnamon
  • 1 Tbsp ground flaxseed
  • 1 Tbsp honey

Instructions
 

  • Preheat oven to 350°F.
  • Finely grind almonds and walnuts separately in a food processor—just enough to make coarse meal, not nut butter.
  • Combine the ground nuts with coconut oil and salt. Press evenly into a 9½-inch pie plate.
  • Beat the egg whites until soft peaks form.
  • In another bowl, whisk egg yolks, pumpkin puree, spices, salt, vanilla, honey, and coconut milk.
  • Fold the beaten egg whites gently into the pumpkin mixture, then pour into the crust.
  • Bake for 20 minutes while you prepare the streusel.
  • Chop the walnuts and pecans coarsely, then mix with melted coconut oil, cinnamon, flaxseed, and honey until crumbly.
  • Remove pie from the oven and sprinkle the streusel evenly on top.
  • Bake another 30–35 minutes, until a knife inserted in the center comes out clean. Cover crust edges with foil if they brown too fast.
  • Cool completely, then refrigerate until ready to serve.

Notes

Rachel’s Tips & Swaps: Don’t overprocess those nuts—you’ll end up with nut butter faster than you think. I’ve done it, and cleaning that food processor was no fun. You can swap in cashews or pecans if that’s what you’ve got. Folding in the egg whites keeps the filling light without any flour.
Make-Ahead & Storage: This pie keeps beautifully. Bake it the day before Thanksgiving, cover it, and store in the fridge. Serve cold or slightly warmed with coconut whipped cream.
Keyword dairy-free dessert, gluten free dessert, grain-free dessert, holiday pie, nut crust, pumpkin pie, pumpkin streusel pie, refined sugar-free dessert, streusel topping, thanksgiving dessert