Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Homemade Pumpkin Pie Spice Ingredients
- 3 tablespoons cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- ½ cup almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder (For Paleo- 1 tsp cream of tartar + ½ tsp. baking soda)
- ½ teaspoon sea salt
- ¾ cup coconut sugar
- 2 teaspoons Homemade Pumpkin Pie Spice(see above)
- ½ cup pumpkin puree
- ¼ cup coconut milk or any dairy-free milk
- ⅓ cup coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- ¼ cup pecans chopped
- ¾ cup very hot water
Preheat oven to 350℉.
Line an 8″x 8″ baking pan with parchment paper.
For the Homemade Pumpkin Pie Spice
Combine all the spices.
For the Cobbler
In a medium bowl, combine flours, baking powder(or cream of tartar + baking soda), salt, coconut sugar, and 2 teaspoons homemade pumpkin pie spice. Set aside.
In a small bowl, combine pumpkin puree, coconut milk, coconut oil, and pure vanilla extract.
Pour your wet ingredients into your dry ingredients. Mix until a thick batter is formed.
Pour and spread the batter into the parchment-lined baking pan.
For the Topping
In a separate bowl, combine the coconut sugar, pure maple syrup, and chopped pecans.
Spread the topping over the batter evenly.
Pour the very hot water over the entire batter. Do not stir!
Bake for 40-45 minutes, until the middle is set.
Remove the cobbler from the oven and let sit at room temperature for 10-15 minutes.
Scoop into dessert bowls and serve with dairy-free ice cream or dairy-free whipped topping. Enjoy!
Difficulty Level: Easy