Pumpkin Crisp

Pumpkin Crisp
adapted from busy in brooklyn

29 oz. can pure pumpkin
1 cup sucanat
3⁄4 cup milk (almond, soy, dairy, rice, etc.)
3 eggs
1 tsp cinnamon
1 tsp vanilla extract
1 tsp pumpkin pie spice (optional)

 

Walnut Crisp Topping:

3⁄4 cup sucanat
3⁄4 cup oats (gluten free if necessary)
3⁄4 c chopped walnuts
2 tbsp almond flour
1⁄4 tsp cinnamon
6 tbsp earth balance or organic butter

Method:

Preheat oven to 350˚. Whisk together pumpkin, sucanat, milk, eggs, cinnamon, and vanilla until smooth. Spray a pie dish with cooking spray and pour mixture inside. Mix topping until incorporated and sprinkle over pie. Bake for approximately 45minutes, until topping is golden brown.  Enjoy with whipped cream!

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