Ingredients:

  • 2 cups (450g) pumpkin puree
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (60ml) full-fat coconut milk
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) gluten-free rolled oats
  • 3/4 cup (100g) almond flour
  • 1/2 cup (100g) coconut sugar
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the pumpkin puree, maple syrup, coconut milk, cinnamon, ginger, cloves, and salt until the mixture is completely smooth. Pour the filling into a 9x9 inch baking dish, smoothing the top with a spatula.
  2. In a separate bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized lumps.
  3. Evenly sprinkle the crumble topping over the pumpkin base, pressing down very lightly. Bake for 35–40 minutes until the edges are bubbling and the topping is deep mahogany-brown. Remove from the oven and let cool for 10 minutes to allow the filling to set.