The Best Pumpkin Crumble-Gluten Free and Dairy Free

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The Best Pumpkin Crumble-Gluten Free and Dairy Free

I absolutely love Pumpkin Pie! I recently eliminated dairy and gluten, so I’ve had to get creative on some of my favorite recipes. Pumpkin pie is one of the things that I miss most. This recipe is so good that the first one that I baked for this blog got eaten so fast that I didn’t get a chance to take a pic of the finished product.

I took this pic the second that it came out of the oven, before anyone knew that it was there.

This recipe is so simple.

Recipe:

4 Eggs, slightly beaten

1 1/2 c. Sugar

1 tsp. Salt

1 T. Pumpkin Pie Spice

1 29oz can of pure Pumpkin

2 c. Coconut Milk, full fat (it makes the crisp creamier)

Preheat oven to 350 degrees. Using a 9″x13″ baking dish, spread butter all around the inside of the pan to prevent sticking. In a large bowl, beat eggs, sugar, salt and spices.

Stir in pumpkin and coconut milk and mix well. Pour into prepared baking dish.

The ingredients for the crumble topping.

2 c. Oats

1 c. Almond Flour

1/2 c. Brown Sugar

3/4 c. Butter, melted

Dash of Cinnamon

Mix together.

Sprinkle crumble mixture evenly over the pumpkin.

Bake for 45 minutes.

I top it with non-dairy whipped cream or ice cream. Enjoy!