Ingredients:

  • 1.5 cups gluten-free all-purpose flour blend
  • 1 cup gluten-free rolled oats
  • 0.5 cup almond flour
  • 0.75 cup brown sugar, packed
  • 1 tbsp pumpkin pie spice
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, melted
  • 15 oz pure pumpkin puree
  • 2 large eggs
  • 0.5 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 0.25 tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, stir together the gluten-free flour, oats, almond flour, brown sugar, pumpkin pie spice, and salt.
  3. Pour the melted butter into the dry mixture and stir with a spatula until a clumpy, moist dough forms.
  4. Firmly press 2/3 of the crumble mixture into the bottom of the prepared pan, ensuring the corners are filled.
  5. In a separate bowl, beat the eggs and maple syrup until smooth.
  6. Stir the pumpkin puree and vanilla extract into the egg mixture until a uniform orange color is achieved.
  7. Fold in the pumpkin pie spice and salt, stirring until no clumps remain.
  8. Pour the pumpkin filling over the pressed base and smooth the top with a spatula.
  9. Sprinkle the remaining 1/3 of the crumble mixture evenly over the pumpkin layer, pressing down very lightly with your palm.
  10. Bake for 30-35 minutes until the edges are a deep mahogany brown.