Gluten-Free Pumpkin Crisp
Gluten-Free Pumpkin Crisp it's a small, quick, and easy to make. Topped with a crumble topping, toasted, spices, and chopped pumpkin seeds.
Servings 9 servings
Calories 278kcal
Ingredients
- 1 (14.5 oz.) can pumpkin puree
- 2 whole eggs at room temperature
- 6 oz. homemade evaporated coconut milk
- 3/4 cup monkfruit seetener
- 1 tsp pumpkin pie spice see recipe on my blog
- 1 tsp cinnamon
Crumb Topping
- 1 1/8 cup cassava flour
- 1/4 cup coconut sugar
- 1 3/4 tsp baking soda
- 1/4 tsp pink salt
- 1/2 tsp powdered vanilla
- 1/3 cup coconut oil
- 1 cup toasted and chopped pumpkin seeds
Instructions
- First, preheat the oven to 350 F.
- Second, combine the pumpkin puree, eggs, evaporated coconut milk, monkfruit sweetener, pumpkin pie spice, and cinnamon.1 (14.5 oz.) can pumpkin puree, 2 whole eggs at room temperature, 6 oz. homemade evaporated coconut milk, 3/4 cup monkfruit seetener, 1 tsp pumpkin pie spice, 1 tsp cinnamon
- Blend until smooth and all the ingredients are incorporated.
- Pour into a square 9x13 or 8x8 ungreased pan.
- Place cassava flour, coconut sugar, vanilla, baking powder, and salt into a bowl and stir together until combined.1 1/8 cup cassava flour, 1/4 cup coconut sugar, 1 3/4 tsp baking soda, 1/2 tsp powdered vanilla, 1/4 tsp pink salt
- Cut in the coconut oil using a pastry knife until the topping is crumbly.1/3 cup coconut oil
- Sprinkle the top of the pumpkin with the cassava flour blend.
- Finally, sprinkle the toasted pumpkin seeds over the top.1 cup toasted and chopped pumpkin seeds
- Bake for about 40 - 45 minutes or until golden brown.
- Remove from the oven and allow to cool.
- Cut the cake into pieces.
- Top with cinnamon coconut whipped cream and more pumpkin seeds.
Notes
| Nutrition Facts | |
|---|---|
| Servings 9.0 | |
| Amount Per Serving | |
| Calories 278 | |
| % Daily Value * | |
| Total Fat 16 g | 25 % |
| Saturated Fat 6 g | 30 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 1 mg | 0 % |
| Sodium 304 mg | 13 % |
| Potassium 263 mg | 8 % |
| Total Carbohydrate 27 g | 9 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 8 g | |
| Protein 15 g | 31 % |
| Vitamin A | 22 % |
| Vitamin C | 28 % |
| Calcium | 29 % |
| Iron | 33 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 9servings | Calories: 278kcal | Carbohydrates: 27g | Protein: 15g