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Gluten-Free Pecan Streusel Pumpkin Pie

Elevate your Thanksgiving dessert game with this Gluten-Free Pecan Streusel Pumpkin Pie. Effortless to make with a pre-made gluten-free pie crust, it's the perfect blend of velvety pumpkin pie filling and a nutty pecan streusel topping. A dessert that's both gluten-free and dairy-free, it's a simple yet indulgent masterpiece for your holiday table.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 8
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 uncooked gluten-free pie crust Wholly Gluten-Free brand
Pumpkin Pie Filling
  • 1 15 oz canned pumpkin
  • 1 ¼ cups canned coconut milk
  • ½ cup packed brown sugar
  • 3 eggs
  • 1 tbsp gluten-free flour
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
Pecan Streusel
  • 1 ½ cups pecan halves and pieces
  • 1 cup packed brown sugar
  • ¼ cup gluten-free flour
  • ¼ cup dairy-free butter melted
  • ½ tsp pumpkin pie spice

Method
 

  1. Preheat oven to 350° F.
  2. In a large bowl, whisk together all of the pumpkin pie filling ingredients until well combined.
  3. Pour the filling into pre-made pie crust.
  4. Bake in the oven for 45 minutes.
  5. While pie is baking, add all pecan streusel ingredients to a medium bowl and stir until well combined.
  6. Remove pie from oven after 45 minutes and lower oven temperature to 325° F.
  7. Top the pie with the pecan streusel and bake for an additional 25 minutes.
  8. Begin with cooling the pie on a wire rack straight from the oven, for at least 2 hours before cutting. You can continue to cool in the fridge.

Notes

Keep an eye on your pie crust as it bakes, if it starts to brown too much cover the pie with aluminum foil.