Whether you’re looking to impress guests or just bake a treat for yourself this autumn season, this gluten-free and dairy-free Pumpkin Crumble is sure to be an instant hit.
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)
2 c. Oats
1 c. Almond Flour
1/2 c. Brown Sugar
3/4 c. Butter, melted
Dash of Cinnamon
In a large bowl, beat eggs, sugar, salt and spices.
Mix together 2 c. Oats, 1 c. Almond Flour, 1/2 c. Brown Sugar, 3/4 c. Butter, melted, and a dash of Cinnamon
Sprinkle the crumble topping over the pumpkin mixture in your buttered pan. Then bake for 45 minutes.
I top it with non-dairy whipped cream or ice cream. Enjoy!
Looking for more Fall-inspired recipes? Check out my Pumpkin Cream Cheese Roll!
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