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The best gifts we can give are acts of kindness, which light up the lives of others and in turn light up our own lives. Light and love to each of you.

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Bring the hostages home.

Pumpkin Pie with Streusel Crust and Topping

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As far as I’m concerned, Pumpkin Pie is for serving all year long. But if you are not convinced, just try this version with a Streusel Crust and Topping. Puts the pie over the top!! For years, I made the same recipe with pumpkin puree and another with acorn or butternut squash. Both delicious! The streusel recipe also can be used as a topping for coffee cakes, muffins and other fruit pies. Make in individual mini pans for easy serving for dinners or buffets. This version is non-dairy, pareve, and is easily made dairy or gluten free if that’s your preference. The brandy is optional although it gives a great flavor. The alcohol cooks off during baking in case you are worrying about tipsy kids! Great for dessert for Christmas, New Year's or Friday night. Recipe is below.

Foodie Lit

Gila Green has written a psychological novel with suspense, a bit of romance and a well developed main character, Luna Levi, who confronts major dysfunctions in her home. Constant emotional and financial disasters are on the horizon. Luna, 19 years old, is Canadian with Israeli/Yemenite roots. Moving into adulthood, she's cast in the role of saving her family. She doesn’t want this role, wanting to escape to college, normalcy, and building her own life. Enter Ian, a supportive young man who falls in love with Luna. Luna trusts no one yet Ian grows on her as he offers the unconditional support that she had yearned for. Gila is an elegant writer and I have loved all of her books which would make great Book Club selections!

Reviews of Gila Green's other novels: White Zion and

No Entry

Pumpkin Pie with Streusel Crust and Topping 


Streusel Crust

1 cup raw pecans

3/4 cup flour

6 tablespoons brown sugar, packed

4 tablespoons non-dairy margarine, melted

1/8 teaspoon salt


  1. In a food processor, combine pecans, flour, brown sugar, margarine and salt until finely ground.

  2. Spray with non-stick cooking spray the bottom of a 9-10” springform pan.

  3. With your hands, pat mixture into an even layer. 

  4. Place pan on a baking sheet and set aside.


Streusel Topping

1/3 cup flour

1/4 cup rolled oats

1/2 cup brown sugar, packed

3/4 cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

4 tablespoons cold margarine, cut into small pieces

3/4 cup pecans, chopped


  1. In a medium, combine flour, oats, brown sugar, cinnamon, nutmeg and salt. 

  2. Add margarine pieces and with fingers or pie crust mixer, rub butter into dry ingredients. Mix until well combine, moist and chunky. Add pecans.

  3. Set aside.


Pumpkin or Squash Pie filling 

1 15-ounce can pumpkin pie purée or 1 1/2 cup peeled, diced and cooked butternut or acorn squash, then puréed 

3 eggs

1 cup sugar

1 tablespoon flour 

1/4 teaspoon salt 

1/8 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

2 tablespoons non-dairy margarine, melted

1 1/2 cup non-dairy milk, such as almond milk

2 tablespoons brandy, optional


  1. Preheat oven to 375 F (190 C).

  2. If using squash, cook in small amount of water until soft. Cool. 

  3. Purée until very smooth.

  4. Beat eggs in a large bowl. Add sugar, flour and salt. Add spices. Then add milk and margarine. Add brandy, if using.

  5. Pour mixture onto Streusel Crust.

  6. Bake for 30 minutes. Filling will be set around edges but loose in the middle.

  7. Sprinkle Streusel Topping on top even ly over top the partially baked pie.

  8. Bake 30 minutes more until filling is set and topping is golden.

  9. Remove from oven and cool on a rack until completely cooled, about 1-2 hours. Run a thin blade knife around the edge of the edge of the pan to loosen pie from sides. 

  10. When ready to serve, cut into slices. 


#desserts #non-dairy # pareve 


Expandthetable suggestions

Make it dairy: replace margarine with butter and non-dairy milk with milk.

Gluten free: Use a gluten free flour in the crust, and topping. In the pie batter, use arrowroot. Make sure oats are certified gluten free. 

Individual servings: Place 2-3 teaspoons of streusel crust into each oven proof ramekins, mini pie pans or mini cake pans. Fill 2/3 of the pan with the pie filling. Shorten oven time to 15 minutes, then add about 1 to 1/2 teaspoons streusel topping and bake for an additional 15 minutes or until the filling is set.

Cut the sugar: Use Trivia Brown Sugar and Stevia in place of the sugar in the recipe.


Crust and topping adapted from Once Upon a Chef.

Below are some other favorite pies with links to the recipes. For many of these fruit desserts, you can substitute other fruits. For example in the apple pies, feel free to use peaches, pears or plums insteadof apples. Enjoy now and for future meals!

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