The best way to describe this refined sugar free, vegan and grain free pumpkin pie bake with Pecan crumble would be; if a Pumpkin Pie and Cake were to get down and dirty this would be their illegitimate love child. It’s the perfect combination of the two. Soft and bready with an element of that bouncy pie texture and topped of with a crust like crumble on top. The pecan crumble is caramelized in a frypan prior to being baked on top of this soft bake and adds a great texture to every bite of this flavorful Thanksgiving dessert. I mean if that doesnt win you over, then perhaps the fact that this will be a hit at any dinner party this Thanksgiving, will bend your arm into giving it a go?

The fact that there’s no intricacy of pie crusts for this recipe make it pretty fool proof for those that want to impress over the holidays but don’t particularly call themselves bakers’.

I just used almond and coconut flour in this dessert so it’s also Paleo approved, gluten free and won’t weigh you down after your main feast.

I would suggest making the effort of using Coconut sugar as specified in the recipe, I feel gives it a delicious caramel flavor which really marry’s well with the pumpkin spice. The best way to serve up this dessert is scooping into a bowl, adding a dollop of Kite Hill dairy free greek yogurt (the unsweetened kind), a drizzle of almond butter (because almond butter is life) and some more crushed pecans (because, well…Thanksgiving).

Grain Free Pumpkin Pie Bake

0 from 0 votes

Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total Time

1 hr 7

Minutes

A vegan, paleo, pumpkin pie bake perfect for that Thanksgiving potluck for those that don’t consider themselves a baker.

Ingredients

15 oz can plain pumpkin puree
3/4 cup almond flour
1/3 cup coconut flour
1/3 cup coconut sugar
3 tbsp coconut oil
2 tbsp ground flax + 6 tbsp warm water
1 tbsp pumpkin spice
1 tsp baking powder
1 tsp vanilla essence
Pecan Crumble
1/3 cup pecans, roughly chopped
1/4 cup almond flour
3 tbsp coconut oil
2 tbsp coconut sugar
1 tbsp coconut flour
1 tsp pumpkin spice

Directions

Preheat oven to 350F bake
Mix your ground flax with 6 tbsp warm water, stir and set aside to turn into an egg-like consistency
In a medium bowl using an electric beater or hand whisk, mix together the pumpkin puree, coconut oil, vanilla and coconut sugar until combined well.
Add in all your dry ingredients and mix further until everything is incorporated.
Add in the flax egg and mix until combined.
Transfer to an 8×8 (9×9 is also fine) baking dish and set aside.
In a frypan saute all your crumble ingredients until the pecan pieces are warm and toasted (roughly 7 minutes)
Transfer the crumble from the pan to top of your pumpkin pie mixture, ensuring its evenly spread.
Bake for 40 minutes or until the top is a dark, golden brown.
Remove from the oven, allow to cool before serving with your favorite toppings. See notes for my suggestions.