Ingredients

The following ingredients have 4 Servings
  • 1/4 cup melted coconut oil, (or butter)
  • 1 tbsp pure maple syrup
  • 1/2 cup coconut sugar
  • 1 cup canned pumpkin purée, ((not pumpkin pie filling))
  • 3 eggs
  • 1 1/2 cups almond flour, (finely ground)
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup almond flour
  • 1/2 cup chopped pecans
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup
  • 1/4 cup homemade caramel sauce for drizzling, ((or use store-bought))

Instruction

  • Heat oven to 350°F.
  • Line an 8 x 8 baking pan with parchment paper.
  • Make the pecan topping first. In a small bowl, combine all ingredients (except the caramel sauce) and set aside.
  • In a large bowl, combine oil, maple syrup, coconut sugar and pumpkin. Stir well.
  • Add the eggs and beat until well combined.
  • In a medium bowl, combine the finely ground almond flour, coconut flour, baking soda and spices.
  • Add the dry ingredients to the pumpkin mixture and stir just until combined.
  • Spread in prepared pan. Top with pecan crumble.
  • Bake at 350°F. for 35 - 38 minutes.
  • Let cool completely. Drizzle with caramel sauce just before serving.