Perfect Pumpkin Crumble

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Pumpkin isn’t just for fall! Enjoy this delicious treat any time of year!

Recipe: Perfect Pumpkin Crumble (serves 6-8)

Pumpkin filling:

One 29-oz can pureed pumpkin (you could cut this recipe in half, but I used a 29-oz can and had some extra filling leftover after filling up 6 ramekins.)

1 cup unsweetened, full-fat coconut milk

2 TBSP cinnamon

1/2 tsp nutmeg

1/2 tsp ground cloves

1/2 tsp ground ginger

3/4 tsp salt

3 eggs

1/2 – 3/4 cup pure maple syrup

Crumble topping:

1.5 cups almond flour

3 TBSP room-temperature butter or organic palm shortening

1 TBSP cinnamon

1/2 tsp salt

2 TBSP pure maple syrup

Preheat oven to 325. Grease 6 ramekins with coconut oil, and place onto a baking sheet. Combine all the “filling” ingredients and beat for a minute or two until well incorporated. Spoon ramekins about 3/4 full. You will probably have some leftover…you could use it for muffins or cookies, or another batch of these! In a separate bowl, combine “crumble” ingredients: mix together flour, cinnamon and salt. Cut in butter or shortening with a fork, and then stir in maple syrup. Spoon on top of pumpkin filling in each ramekin. Bake for 25-30 minutes, until top is browning and a toothpick inserted comes out clean. Let cool for 10-15 minutes before serving.
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  1. Stephanie says

    This looks great! I’d love to try it soon! Do you know if I could make it the day before and then reheat it before serving?


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