Ingredients

• For the pumpkin filling:
• 1 (15 oz) can pure pumpkin
• ½ cup coconut cream
• 3 eggs
• 2/3 cup maple syrup
• 1 tsp vanilla bean paste or extract
• ½ tsp sea salt
• 1 tsp cinnamon
• ½ ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground clove
• ¼ tsp ground cardamom
• For the crumble topping:

• 2/3 cup Pamela's Tigernut Flour

• 1 TBSP arrowroot starch
• 1 TBSP maple syrup
• ¼ tsp cinnamon
• Pinch of sea salt
• 2 TBSP melted butter or coconut oil