Clean Pumpkin Pie Crumble
This crumble combines a thick pumpkin pie base and a crisp, buttery topping. It is seriously the the best of both worlds without the pie crust! The real kicker is deciding whether you are supposed to eat it with whipped cream or a big scoop of vanilla frozen yogurt. When in doubt, both, right?!
Ingredients
Filling:
- 4 cups pumpkin puree (2- 15 oz. can or container)
- 1 c. coconut sugar, packed
- 4 eggs lightly beaten
- 1 Tbls. cinnamon
- 1/2 tsp ground cloves
- 1/3 tsp ground ginger
- 2 tsp. vanilla extract
- 1 1/2 cup almond milk (regular milk can be used)
- Dash of sea salt
Topping:
- 1 1/2 c flour
- 1 1/2 c quick oats
- 1 cup butter, melted
- 1 cup coconut sugar
- 1 Tbls. cinnamon
- 2 tsp vanilla extract
- 1 c chopped pecans or almonds (optional)
- Dash of sea salt
Directions:
- Preheat oven to 375°
- Combine all pie filling ingredients and stir well. Grease an 9 x 13 baking pan.
- Pour filling into pan and place in oven to bake for 30 minutes.
- While filling is baking, combine and stir topping ingredients together.
- After about 20 minutes, the filling should set a bit and be able to hold up the crumble topping. Evenly cover the filling with the topping. (NOTE: You really want this to stay on top of the filling. Use fingers to lightly distribute it all rather than spooning all of it in one big dump. )
- Bake for another 25-35 minutes or until the topping is a golden brown. Test the pumpkin filling with a toothpick as well. If it comes out clean, then it’s ready!
- Let cool for about an hour before serving.
- Store in the refrigerator.