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Streusel-Topped Pumpkin Pie

This is the most delicious pumpkin pie. The crunchy topping is the perfect compliment to the creamy sweet filling making the perfect holiday treat. You'll want every day to be a holiday.

2 cups pureed pumpkin (cooked fresh or unsweetened canned pumpkin)
pinch sea salt
1 cup plain amasake
1 cup unsweetenend almond milk

1 teaspoon pure vanilla extract
1/2 cup brown rice syrup
generous pinch ground cinnamon
scant pinch allspice
3 tablespoons agar flakes
2 tablespoons kuzu, dissolved in small amount cold water


pie crust:

1 1/2 cups whole wheat pastry flour
pinch sea salt
1/4 cup avocado oil
spring or filtered water

streusel topping:

1/2 cup whole wheat pastry flour
pinch sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup finely chopped pecans
2 tablespoons avocado oil
3-4 tablespoons brown rice syrup

Preheat oven to 350degrees and lightly oil a deep-dish glass pie plate. Place all filling ingredients, except kuzu, in a saucepan and place over low heat. Cook, whisking frequently, until agar is dissolved, about 20 minutes. When the agar is dissolved, whisk in kuzu mixture and cook, stirring, until the mixture thickens, about 3 minutes. Set aside.

Make the crust by combining flour and salt in a mixing bowl. Cut in oil with a fork or pastry cutter to create the texture of wet sand. Slowly add water, mixing until dough gathers into a cohesive ball.

Roll out between 2 sheets of parchment, creating a thin round that is about an inch larger than the pie plate. Transfer piecrust to pie plate and fit into crevices without stretching, allowing excess to hang over the edges. Fold excess crust up over the rim and using your fingers, crimp into a decorative edge. Pierce in several places with a fork and bake for 12 minutes. Remove from oven and cool to room temperature.

Spoon filling evenly into crust and set aside.

Make the streusel by combining flour, salt, cinnamon and nutmeg in a mixing bowl. Fold in pecans, oil and rice syrup and mix until a crumbly mixture forms. Sprinkle generously over the pumpkin filling, covering completely. 

Place the pie on a baking sheet and cover loosely with foil. Bake for 25 minutes. Remove cover and bake for another 30-35 minutes, until the edges of the filling are set and the topping is browned and crunchy. Transfer pie to a cooling rack and allow to stand for 15-30 minutes before slicing.
Makes 8-10 servings. 


Frey Vineyards
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