Pumpkin Crumble with Natural Whipping Cream

Pumpkin Crumble

• 1 cup coconut sugar
• 1-28oz can pumpkin puree
• 4 eggs
• 1 cup full-fat coconut milk or cream or whipping cream
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ginger
• ½ tsp. cloves

Mix all the ingredients together and pour into greased 9x13” pan. Bake for 15 minutes at 350ºF. Remove and add topping. Bake for another 30 minutes. Serve warm with whipped cream.

Topping

Combine:

• 1 cup coconut sugar
• 1 cup arrowroot starch or tapioca flour
• 1 tsp. vanilla
• ½ cup melted butter or coconut oil
• ½ cup chopped pecans

Mix topping ingredients together.

Natural Whipping Cream

• 1 (250mL) carton organic whipping cream
• 2-3 Tbsp. maple syrup (to taste)
• 1 tsp. vanilla

Place beaters and glass bowl in the freezer for 20-30 minutes before use. Remove just before use. Pour the cream into the cold bowl. Add vanilla and start whipping at medium-high speed. As cream starts to thicken, gradually add in maple syrup to taste. Stop whipping when stiff peaks form when you pull the whisk away. (Note if you beat it too much, it will turn into a butter consistency). Keep refrigerated until use.