Do yourself a favor, and start baking EVERYTHING with our Spice Spice Baby Spice Blend. Ok, maybe not everything… but definitely every fall / winter dessert! Move over boring cinnamon, Spice Spice Baby will add a whole new depth to your desserts with the delicious combo of spices in our blend.
Instead of going with a traditional pumpkin pie this Thanksgiving, we wanted to spice things up and decided on this Spiced Pumpkin Crumble. Bonus, this is a stress-free dessert! It takes two bowls, some easy whisking and 45 minutes in the oven. It’s also delicious reheated, so you can make in advance and pop in the oven to warm when ready to serve. Enjoy!
Makes 6 servings
pumpkin, 15 oz coconut sugar large eggs salt vanilla extract heavy cream flour (we used Cup4Cup gluten free flour) coconut sugar salt butter, melted pecans, chopped
For the Filling
For the Crumble
pumpkin, 15 oz
flour (we used Cup4Cup gluten free flour)
Preheat the oven to 375F. Grease a large baking dish (we used a 13-by-9 inch glass dish) with butter and set aside.
In a large bowl, whisk together pumpkin, sugar, eggs, Spice Spice Baby, and salt. Add the vanilla and heavy cream, stirring again until well combined.
In another large bowl, combine flour, sugar, salt, melted butter, chopped pecans and Spice Spice Baby. Mixture should be moist and crumbly.
Spread the pumpkin filling evenly in the prepared baking dish. Distribute the crumble topping across the filling, covering every inch (you may have extra crumble leftover that can be stored in the fridge and used for your next pie).
Transfer dish to the oven and bake for 45 minutes. The crumble should be golden and the filling firm on the sides when shaken.
Serve room temperature or slightly warm with whipped cream or vanilla ice cream. Enjoy!