Super delicious, low carb, refined sugar free and dairy free.

Pumpkin pie filling

2 cups pumpkin puree

1/2 almond milk

1/3 maple syrup

1 tsp each cinnamon, cloves and ginger powder

2 large free run eggs

Crumble

1/2 cup almond meal

1 cup long oats

1/2 tsp cinnamon

1/4 coconut oil or vegan butter

1/4 cup maple sugar

1 tbsp chia seeds

4 tbsp pumpkin seeds

Method

Mix pumpkin pie ingredients together in a bowl. Pour into a nonstick pan. Mix crumble ingredients in same bowl until you get a lumpy consistency. Pour on top of pumpkin mix. Bake at 350 degrees Celsius for 45 to 50 minutes or until the top is golden brown.

Top with anything you like. Fyi, If you add more nuts than the fat increases. If fruit, then the sugar intake increases too.