Ingredients:

  • 1 can (15 oz / 425g) pure pumpkin puree
  • 1 cup (240ml) evaporated milk (light version)
  • 1/2 cup (100g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 1 cup (125g) almond flour
  • 1/2 cup (45g) rolled oats
  • 1/4 cup (50g) coconut sugar
  • 1 tsp (2g) cinnamon
  • 1/2 cup (115g) grass-fed butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, coconut sugar, eggs, vanilla, pumpkin pie spice, and salt until the mixture is completely smooth and the color is uniform.
  3. Pour the batter into a prepared 9x13-inch baking pan, spreading it evenly to the edges.
  4. In a separate bowl, combine the almond flour, oats, coconut sugar, and cinnamon.
  5. Sprinkle the dry mixture evenly over the top of the pumpkin base, ensuring the surface is fully covered.
  6. Slowly pour the melted butter over the dry topping, using a spoon to guide it into any bare patches.
  7. Bake for 45-50 minutes until the edges are bubbling and the top has shifted to a deep, golden-brown hue.