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5 from 2 votes

The BEST Streusel Pumpkin Pie {Dairy Free Filling}

This streusel pumpkin pie has a creamy dairy free filling, is perfectly spiced, and the pecan cinnamon streusel topping makes this a pumpkin pie like you have never had before!
Course Dessert
Cuisine Canadian
Keyword pumpkin pie, streussel topping, thanksgiving dessert
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
chilling time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Servings 12 slices
Calories 537kcal
Author Julie & Debbie



  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 3/4 cup butter , cold and diced (or vegetable shortening)
  • 1 egg yolk , beaten
  • 2 tsp white wine vinegar
  • 6-8 tbsp cold water plus a tablespoon or two more if needed
  • 1 egg for an egg wash


  • 1 cup brown sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp nutmeg use fresh if you can find it
  • 1/4 tsp cardamom
  • 2 tsp vanilla
  • 4 eggs
  • 796 ml pumpkin
  • 1 cup coconut cream (dont shake the can and just use the cream at the top of the can. Not the water)


  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped pecans
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg use fresh if you can find it



  • In a small bowl, add the egg and break it up with a fork. Add the vinegar and the cold water. Set it in the fridge till you are ready for it to keep it cold. You can add an ice cube to keep it extra cold too.
  • In a bowl or your mixer, add the dry ingredients.  Then add the cold butter. Pulse in your mixer till it resembles small peas, or break up with a pastry cutter by hand.
  • Add the liquid slowly and mix till just combined.  Pour out on to a surface and mold into a ball. Wrap it in plastic wrap and place in the fridge for at least 1/2 an hour. 1 hour is better.
  • After an hour, cut 1/3 of the pastry from the pasty ball. Put the 1/3 back in the fridge. Roll out the pie crust so that it fits a 9 inch pie plate. Leave a little hanging over the edges for now.
  • Get the rest of the pie crust and use it to make the pie crust look pretty. See the notes below for some ideas. Put the pie crust in the fridge for at least 30 mins before blind baking.


  • Preheat your oven to 400 degrees. Take the pie crust out of the fridge. Prick the bottom of your pie crust with a fork. Just a couple times. Crumple up a piece of parchment paper and fit it inside your crust. Add your pie weights (or use dried beans like me) to the inside of your pie crust.
  • Bake the pie crust for 15 mins, the remove from the oven and remove the pie weights from the pie, cover the edges of your pie with foil or a pie crust cover and add it back to the oven. Continue to cook for another 7 - 9 mins. This will let the bottom of the pie get nice and flaky crispy too. Remove from the oven and set it aside till your ready for the filling.


  • While your pie crust is baking, make the filling. When the pie crust comes out, reduce the oven temperature to 375.
  • Mix together the dry ingredients (sugar and spices) in a bowl.  Add the eggs, pumpkin, and coconut cream to a stand mixer bowl or any bowl if your using a hand mixer or elbow grease. Mix well then add the sugar and spices. Pour into the pie crust.  Bake pie for 15 mins to start, then cover with tinfoil to stop the edges from turning too brown. Bake for another 25 mins.
  • Pour the filling into the pie crust.  Cover the edges of the pie crust again. Bake the pie for 30 mins to start, Your going to add the streusel after 30 mins and bake for another 20 mins.


  • While the pie is doing the first 30 min bake, make the streusel.
  • Chop the pecans. You want them to be small, but not fine. Mix all the ingredients in a bowl and cut the butter in with a pastry cutter till it resembles coarse peas.
    After 30 mins, take the pie out of the oven, add the streusel all over the top of the pie. It might look thick, but thats ok. Bake for another 20 mins, but make sure to keep the tin foil on to protect the edges.
  • Remove from the oven and allow it to cool completely before serving. (at least 3 or 4 hours) Serve with whipped cream or whipped coconut cream. Or ice cream even!


Tips for Making the Pie Crust
  • always use very cold ingredients
  • you can use vodka instead of vinegar if you like, it works the same. I just like the flavor of vinegar :)
  • when you are mixing the wet ingredients in, its ok if the dough is quite floury. It doesn't have to be completely mixed in. The moisture in the dough will absorb all the flour as the dough chills. The more you work the dough, the less flaky it will be and you want flaky!
Two Options for Making the Crust Pretty
  1. Using the 1/3 extra crust dough, roll it out into long strips.  Cut three small strips out of it and make a braid with them to go around the edge of the pie.  Add new strips to your original strips if your first ones didn't make a braid long enough to go around the pie.  Brush the edges of your pie with an egg wash (just an egg that has been beaten) and add the braid all the way around the edge.  Cut off any crust hanging over the edge and brush the braid with the egg wash too. 
  2. Using the 1/3 extra crust dough, roll it out into long strips. Cut a wide strip (the width of the top of you pie plate) and put it around the edges of the pie plate on top of your original crust. Cut the excess off that is hanging off the edges of the pie plate and work the new pastry into the original. This will make the top edges of the pie crust much more heavy.  Then using your fingers, crimp the edges so they look pretty.  
Here are some visuals: 


Serving: 1Slice | Calories: 537kcal | Carbohydrates: 59g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Fiber: 2g | Sugar: 30g