Purely Fall Magazine

pumpkin cobbler +
granola crumble
gluten-free
1 (15 oz) can of pumpkin purée
1/2 cup coconut sugar
1 tsp pure vanilla extract
2 tsp pumpkin spice
1/4 tsp nutmeg
2 eggs
1/4 cup full fat coconut milk
1/4 tsp salt
GRANOLA TOPPING:
2 cups Purely Elizabeth
Original Ancient Grain Granola
2 tbsp coconut oil
1 tsp pumpkin pie spice
1/2 cup pumpkin seeds
Preheat the oven to 350°F. In a large bowl,
whisk together the coconut sugar and
eggs until smooth. Stir in the pumpkin
purée, coconut milk, pumpkin pie spice, salt
and vanilla extract until smooth. Pour the
mixture into a medium sized casserole dish
and smooth evenly into the dish. Set aside.
In a food processor, pulse the granola until
chunks have broken up and crumbly. Add
in coconut oil and pumpkin pie spice. Pulse
until mixture is blended but still chunky.
Top the pumpkin purée with even dollops of
granola topper.
Bake the cobbler for 45-55 minutes, until
the topping is slightly golden and set.
Remove the casserole dish and let it sit and
cool for at least 30 minutes – this dessert
needs 30 minutes to “set” otherwise, it will
be somewhat gooey inside.
Serve with ice cream and a sprinkle of
pumpkin seeds.