autumn, collaboration, recipe, sweet

Crust-Less Pumpkin Pie with Spiced Brown Sugar Streusel

Today we are very lucky. Today we have a guest post by a freelance food and travel writer! I met Amie this past year through a mutual acquaintance and we have been talking about food ever since.

Amie has her own food blog with recipes and restaurant reviews, she conducts her own cooking and canning classes, and she also writes freelance posts for all sorts of magazines and newspapers! Her recipes reflect her own diet: gluten-free and lactose-free. But she is always sure to leave extra room for flavour and enjoyment, as you will see in the recipe below. Today she is going to share her crust-less pumpkin pie with spiced brown sugar streusel recipe. Yum!

Take it away, Amie!

 Amie’s Guest Post: 
 There are certain times of the year when you might feel as though you’re supposed to eat certain foods—asparagus in spring, tomatoes in August and pumpkin in fall. It’s seasonal, sustainable eating.

But honestly, sometimes I eat pumpkin more out of locavore obligation than a love of beta-carotene or mildly sweet, liquid-y pulp. I mean, it almost feels healthy to eat a pie made from a vegetable and goodness knows Quebec grows heaps of the stuff. After all, pumpkin is a sneaky way to lighten up anything from muffins to pancakes to mashed sweet potatoes.

Now if only I could make a dairy-free pumpkin pie that tasted rich and creamy without adding cups and cups of cashews or mashed avocado—both are incredibly heavy, and green pumpkin pie isn’t going to be a winner with most pie recipients.

But isn’t pie supposed to be a treat? An indulgence? A trade-off for having to deal with winter?

I’m a firm believer that pie is about making people happy. And that’s what this pie does. It just has a protein-rich trick up its sleeve. There’s a secret ingredient and its success comes from keeping your mouth shut. Your pie recipients will be none the wiser. They’ll be singing this pie’s praises. And the whole time, you’ll be laughing about how easy it was. You just tossed the whole filling in the blender. You didn’t even have to make a crust, for goodness sake.

Or, maybe the real beauty of this recipe is in not worrying about what anyone else thinks, as you eat it straight from the pan. Think of it as an early Christmas present to yourself.


Crust-Less Pumpkin Pie with Spiced Brown Sugar Streusel

Serves 6


1/2 cup unsalted cashews
1 10-ounce package firm silken tofu, rinsed and cut into smaller pieces for blending
15-ounce can pumpkin puree (or roast a whole, small sugar pumpkin, scoop out the flesh and leave it to drain in a fine-mesh sieve or cheesecloth for at least 2 hours. Then measure out 2 cups for this recipe and store the rest in the fridge of freezer for other uses—see above)
1 egg, optional
1/2 cup sugar
1 1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp grated for ground nutmeg
1 vanilla bean, seeds scraped out, or ? tsp vanilla extract
1/2 tsp salt

1/4 cup buckwheat flakes, quinoa flakes or rice bran
3 tbsp sunflower seeds or pecan pieces
3 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1/16 tsp salt (or a pinch)
2 tablespoons earth balance, vegan margarine or butter, cut into small pieces, plus more for greasing the pan


1. If roasting a pumpkin, do it at least a couple hours (or up a day) in advance.

Soak the cashews in 3 cups of water for 2 hours (or if you’re time crunched, 30 minutes—but the 2 hours releases the enzyme inhibitors and supposedly makes the cashews easier to digest).

Then preheat the oven to 350 F. Place the sunflower seeds on a small baking tray and roast 5 minutes. Shake the tray and toast 2 minutes more or until aromatic. Remove from the oven and transfer to a plate to cool. If using pecans, when cool, place in a plastic bag or mortar and pestle and crush into smaller pieces.

Meanwhile, grease 2 small 8-inch pie pans or 1 large pie pan, spring-form pan or baking dish with a little vegan margarine or butter.

Drain the cashews. In a blender or food processor, combine the drained cashews and all the remaining filling ingredients. Process until smooth. Pour the mixture into the prepared pie pans and once the pecans are out of the oven, bake the filling for 30 minutes.

While the filling bakes, combine the buckwheat or quinoa flakes (or rice bran if you can find it), sunflower seeds, brown sugar, cinnamon and salt. Cut in the 2 tbsp vegan margarine or butter.  After the filling has baked for 30 minutes, sprinkle the streusel on top and bake another 30 minutes. Let cool 5 minutes before serving. It’s best to put a fork in one hand a spoon in the other. That way a scoop of pie can be followed by a scoop of ice cream.

Be sure to discover more of Amie’s delicious lactose- and gluten-free treats over at:
Don’t forget to also follow her on Facebook and Twitter! 🙂