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Pumpkin Pie Crumb Cake

Updated: Nov 10, 2022


Cake Base-

2 ½ cup almond flour or meal

½ cup butter

¼ cup maple syrup

3 eggs, beaten

1 tsp vanilla

½ tsp of baking soda

½ tsp of baking powder

“Pumpkin” Puree-

1 cup butternut squash, cooked and pureed

3 eggs

1 tsp vanilla

¼ cup maple syrup

¼ tsp of molasses

½ tsp of cinnamon

½ tsp of nutmeg


1 cup of almond flour

1 Tbsp of coconut flour

4 Tbsp melted butter

¼ tsp of mineral salt

1/3 cup of pecans (sprinkled over the top of the crumble)

Whipped Topping-

½ cup raw cream or coconut cream

1-2 tsp cinnamon

1 tsp vanilla

Pinch of salt


For cake base-mix all ingredients in a bowl and press into greased a 9”×13” baking dish.

For filling- mix all ingredients in a bowl and spread gently over the pressed cake.

For crumble- mix roughly and sprinkle over the filling.

Sprinkle the pecans over the top and bake at 350 °F for 35 minutes.

Combine whipped topping. Blend with hand mixer until peaks form

Top each slice of cake with whipped cream and serve.

Recipe Crafted at

Modified by Thriving Health

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