Clean Pumpkin Pie Crumble
This crumble combines a thick pumpkin pie base and a crisp, buttery topping. It is seriously 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 of 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 a 9 x 13 baking pan.
- Pour filling into pan and place in the oven to bake for 30 minutes.
- While the 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.