Ingredients
Scale
- 6T butter, chilled
- 1 cup gluten free baking flour
- ½ cup almond meal
- ⅓ cup organic cane sugar
- 2 tablespoons nut butter (I used sunflower seed)
- ½ cup plain Greek yogurt
- ¼ cup organic cane sugar
- 1 cup pumpkin puree
- 2 eggs, beaten
- 1 tsp vanilla extract
- 2.5 tsp pumpkin pie spice
- ½ cup almond meal
- 2 tablespoons organic cane sugar
- 2 tablespoons butter, cold
Instructions
- Preheat oven to 350 degrees and line a 9×12 (or 9×9) baking pan with parchment paper or spray with nonstick cooking spray.
- Begin by making the crust. Place gluten free flour, almond meal, cane sugar, nut butter and butter (cold) in a food processor. Pulse until combined and dough looks like little pearls.
- Press dough into the pan evenly and bake at 350 for 15 minutes or until the top is lightly browned. Let cool for 15 minutes.
- Next, make the filling. In a bowl, mix all the filling ingredients well and pour on top of the crust. Use a spatula to spread evenly across the entire pan. Set aside.
- Make crumble topping by mixing almond meal, cane sugar, and butter in a small food processor. You’ll want to stop pulsing once the mixture looks like little pearls. Sprinkle topping on top of filling, evenly.
- Bake at 350ºF for 35-45 minutes, depending on how deep your pan is, or until the top is golden brown and the filling has set
- Place plan in refrigerator and let cool before slicing and serving.