Pastel crujiente de calabaza sin remordimientos

Ingredientes

• 1 can (15 oz / 425g) pure pumpkin puree
• 1 cup (240ml) evaporated milk (light version)
• 1/2 cup (100g) coconut sugar
• 2 large eggs
• 1 tsp (5ml) vanilla extract
• 1 tbsp (8g) pumpkin pie spice
• 1/4 tsp (1.5g) salt
• 1 cup (125g) almond flour
• 1/2 cup (45g) rolled oats
• 1/4 cup (50g) coconut sugar
• 1 tsp (2g) cinnamon
• 1/2 cup (115g) grass-fed butter, melted

Preparación

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large bowl, whisk together the pumpkin puree, evaporated milk, coconut sugar, eggs, vanilla, pumpkin pie spice, and salt until the mixture is completely smooth and the color is uniform.

3. 3

   Pour the batter into a prepared 9x13-inch baking pan, spreading it evenly to the edges.

4. 4

   In a separate bowl, combine the almond flour, oats, coconut sugar, and cinnamon.

5. 5

   Sprinkle the dry mixture evenly over the top of the pumpkin base, ensuring the surface is fully covered.

6. 6

   Slowly pour the melted butter over the dry topping, using a spoon to guide it into any bare patches.

7. 7

   Bake for 45-50 minutes until the edges are bubbling and the top has shifted to a deep, golden-brown hue.