Crustless Pumpkin Pudding Pie with Cinnamon Crumble (Gluten-Free!)
If pumpkin pie and a warm, cozy pudding had a baby, this Crustless Pumpkin Pudding Pie with Cinnamon Crumble would be it! We're talking an incredibly creamy, silky pumpkin filling made with real pumpkin purée, full-fat Greek yogurt, pure maple syrup, and warm fall spices, all topped with the most delicious buttery cinnamon crumble.
Servings 6
Ingredients
- For the Pumpkin Pudding Filling
- - 1 can 15 ounces pumpkin purée (not pumpkin pie filling)
- - 2 large eggs
- - ½ cup plain 5% or full-fat Greek yogurt
- - ⅓ cup pure maple syrup
- - 2 tablespoons coconut sugar or date sugar
- - 1½ tablespoons cornstarch
- - 2½ teaspoons pumpkin pie spice
- - 1 teaspoon vanilla extract
- - Pinch of sea salt
- For the Cinnamon Pecan Crumble
- - ½ cup almond flour
- - ½ cup gluten-free oat flour
- - ⅓ cup finely chopped pecans
- - 3 tablespoons salted butter melted (or coconut oil)
- - 3 tablespoons pure maple syrup
- - ½ teaspoon ground cinnamon
- - Pinch of sea salt
Instructions
- Preheat the oven. Preheat your oven to 350°F and lightly grease a standard 9-inch pie dish with butter or coconut oil.
- Prepare the pumpkin pudding filling. Add the pumpkin purée, eggs, Greek yogurt, maple syrup, coconut sugar or date sugar, cornstarch, pumpkin pie spice, vanilla extract, and sea salt to a blender or food processor. Blend until completely smooth and creamy.
- Transfer to the pie dish. Pour the pumpkin mixture into the prepared pie dish and spread evenly with a spatula.
- Begin baking. Place the pie dish in the oven and bake for 20 minutes. This gives the pumpkin filling time to begin setting before adding the crumble topping.
- Make the cinnamon crumble. While the filling bakes, combine the almond flour, oat flour, melted butter, maple syrup, cinnamon, and sea salt in a medium bowl. Mix with a fork until a moist, somewhat crumbly mixture forms. If using chopped pecans, fold them in.
- Add the crumble topping. Carefully remove the pie dish from the oven after 20 minutes. Gently scatter the cinnamon pecan crumble over the partially baked pumpkin filling, starting around the edges and working toward the center. Avoid pressing the crumble into the pudding.
- Finish baking. Return the pie to the oven and bake for another 30 minutes, or until the crumble is golden brown and the pumpkin pudding is set around the edges with a slight jiggle in the center. The center should not appear liquid. If the crumble begins browning too quickly, loosely cover the dish with aluminum foil.
- Allow to cool. Remove the pie from the oven and let it cool for at least 45 minutes before serving. The pumpkin pudding will continue to thicken as it cools. For a thicker, more custard-like consistency, refrigerate for 2 hours before serving.
- Scoop and enjoy! Use a large spoon to scoop the pumpkin pudding into individual bowls, making sure each serving gets plenty of buttery cinnamon pecan crumble. Enjoy as is or top with whipped cream, vanilla ice cream, or an extra sprinkle of cinnamon!
Notes
Approximate Macros Per Serving (1/6 of Recipe)
Calories: 415
Protein: 9g
Carbohydrates: 48g
Fat: 23g
Fiber: 5g Nutrition information is approximate and may vary depending on the specific ingredients and brands used. Macros are calculated using 5% Greek yogurt, salted butter, coconut sugar, and the full cinnamon pecan crumble. Optional toppings are not included.
Calories: 415
Protein: 9g
Carbohydrates: 48g
Fat: 23g
Fiber: 5g Nutrition information is approximate and may vary depending on the specific ingredients and brands used. Macros are calculated using 5% Greek yogurt, salted butter, coconut sugar, and the full cinnamon pecan crumble. Optional toppings are not included.