Easy Gluten Free Pumpkin Pie with Streusel Topping

❤️ Recipe Summary

This Easy Gluten Free Pumpkin Pie with Streusel Topping is a cozy, crowd-pleasing dessert perfect for fall gatherings and Thanksgiving. It features a creamy pumpkin filling infused with warm spices, topped with a buttery oat streusel for the ultimate texture contrast. Whether you’re hosting a family dinner or baking ahead for the holidays, this pie is both delicious and completely gluten-free.

Ingredient Notes

Here’s what makes this gluten-free pumpkin pie irresistibly good:

Pumpkin Puree – Use 100% pure canned pumpkin, not pumpkin pie mix. It gives the pie its rich, natural flavor.
Gluten-Free Pie Crust – You can use a store-bought crust or homemade one made with almond flour or a gluten-free flour blend.
Brown Sugar – Adds depth and caramel-like sweetness. Coconut sugar can also be used.
Spices – A classic mix of cinnamon, nutmeg, ginger, and cloves creates the signature pumpkin spice flavor.
Eggs – Bind the filling and give it structure.
Evaporated Milk or Coconut Milk – Both create a silky, smooth texture.
Butter – Adds richness to the streusel topping (or use vegan butter for dairy-free).
Gluten-Free Oats and Almond Flour – Create the perfect crunchy topping.

How to Make Easy Gluten Free Pumpkin Pie with Streusel Topping (Step-By-Step)

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Press your gluten-free pie crust into a 9-inch pie pan. Pre-bake for about 10 minutes to ensure a crisp base.

Step 2: Make the Pumpkin Filling

In a large bowl, whisk together pumpkin puree, eggs, brown sugar, milk, and spices until smooth and creamy.

Step 3: Pour and Bake

Pour the filling into the pre-baked crust and bake for 35 minutes.

Step 4: Mix the Streusel Topping

In a small bowl, combine gluten-free oats, almond flour, brown sugar, cinnamon, and melted butter. Mix until crumbly.

Step 5: Add the Streusel and Finish Baking

Remove the pie, sprinkle the streusel evenly on top, and return to the oven. Bake for another 15–20 minutes or until the topping is golden brown and the filling is set.

Step 6: Cool and Serve

Allow the pie to cool completely before slicing. Serve as-is, or with a dollop of whipped cream or vanilla ice cream for an extra treat.

Storage and Freezing Tips

Refrigerate: Store leftovers in the refrigerator for up to 4 days, covered tightly.
Freeze: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Make-Ahead Tip: You can bake the pie 1 day ahead—just add the streusel before the final 15 minutes of baking.

Frequently Asked Questions

Q: Can I make this dairy-free?
A: Yes! Substitute coconut milk for evaporated milk and vegan butter for the streusel topping.

Q: Do I have to pre-bake the crust?
A: Yes, partially baking the crust ensures it doesn’t turn soggy once the filling is added.

Q: Can I make this without oats?
A: You can replace oats with crushed gluten-free cornflakes or almond flour for a similar crunchy texture.

Q: How do I know when the pie is done?
A: The center should be slightly jiggly but not wet. It will continue to set as it cools.

More Gluten-Free Pumpkin Recipes

Love all things pumpkin? Try these next:

Easy Gluten-Free Pumpkin Banana Bread
Fluffy Gluten-Free Pumpkin Cupcakes
Gluten-Free Pumpkin Donuts with Maple Glaze
Gluten-Free Pumpkin Spice Coffee Cake

Love This Recipe?

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Easy Gluten-Free Pumpkin Pie with Streusel Topping

Equipment

9-inch pie pan
Mixing bowls
Whisk
Measuring cups and spoons

Ingredients 1x2x3x

For the Pie Filling:

1 ½ cups canned pumpkin puree
2 large eggs
¾ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon ginger
¾ cup evaporated milk (or coconut milk)
1 teaspoon vanilla extract

For the Streusel Topping:

½ cup gluten-free rolled oats
¼ cup almond flour
¼ cup brown sugar
¼ teaspoon cinnamon
3 tablespoons melted butter

For the Crust:

1 gluten-free pie crust (store-bought or homemade)

Instructions

Preheat oven to 350°F (175°C).
Prepare and pre-bake crust for 10 minutes.
Mix pumpkin puree, eggs, sugar, spices, and milk until smooth.
Pour filling into crust; bake for 35 minutes.
Combine streusel ingredients and sprinkle over pie.
Bake an additional 15–20 minutes until golden.
Cool completely before slicing and serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Make sure all ingredients are certified gluten-free to prevent contamination.
For extra flavor, sprinkle a little sea salt on the streusel before baking.

SPECIAL NOTE

When serving gluten-free guests, ensure all surfaces, tools, and ingredients are kept separate from gluten-containing foods. Cross-contamination can occur easily during baking or cooling.

Nutrition (Per Slice)

Nutrition Disclaimer

Nutritional information is provided as an estimate based on standard ingredient data. Actual values may vary depending on specific brands and measurement accuracy.

Easy Gluten Free Pumpkin Pie with Streusel Topping | Best Fall Dessert Recipe

❤️ Recipe Summary

Table of Contents

Ingredient Notes