Pumpkin Crisp | Elissa Goodman

Ingredients

• Crisp Topping: ½ cup gluten free flour
• Crisp Topping: ½ cup almond flour
• Crisp Topping: ½ cup coconut sugar
• Crisp Topping: ½ cup gluten free oats
• Crisp Topping: 1 t ground cinnamon
• Crisp Topping: ¾ cup pecans, chopped
• Crisp Topping: ½ tsp sea salt
• Crisp Topping: 8 T cold vegan butter, cut into pieces
• Filling: Vegan butter for greasing the baking dish
• Filling: 2 ¾ cup canned pumpkin puree
• Filling: ⅓ cup maple syrup
• Filling: ½ cup well-shaken canned coconut milk (don’t refrigerate)
• Filling: 2 T arrowroot powder
• Filling: 1 T vanilla extract
• Filling: 1 T pumpkin pie spice
• Filling: 1 tsp allspice
• Filling: ½ tsp sea salt