Pumpkin Crumb Cake

It's hard to believe I can say I've made a recipe for "decades," but that's the case with Pumpkin Crunch. Every pumpkin season I look forward to this autumnal treat. However, after being diagnosed with Hashimoto's Thyroid Disease (a word I prefer not to use), I wondered if it could be made to be healthier and non-inflammatory. The answer is yes!

My friend, Jeanene, who is a Trim Healthy Mama Lifestyle Coach, sent me a recipe from one of her friends! It's really good as is, but as you may have read in previous recipes -- I play with my food and did an edit. If I were better adept at cooking without eggs, this could have easily been vegan. I kept the eggs in the recipe, but changed other ingredients and noted them below.

Even if thyroid issues aren't in your life, you'll appreciate this being a healthier, sugar-free, gluten-free version for your family that actually tastes great!

PUMPKIN CRUMB CAKE (or Pumpkin Crunch) for those who want to cut the sugar and gluten

Cake Bottom Filling Ingredients:

• 
  3/4 cup Half and Half (I used Califia Pumpkin Spice Almond & Coconut Milk Creamer from the grocery store because it already had the spices and was a new product, this year)
• 2 cups 100 % Pure Pumpkin (not the pie filling)
• 3 large Eggs
• 1 cup Monkfruit (I used Lakanto White)
• 2 teaspoons Pumpkin Pie Spice
• 2 pinches Mineral Salt
• 1/2 teaspoon Xanthan Gum (don't be afraid of this stuff. it's a thickener that works like magic without adding to your glycemic index --meaning it won't raise your blood sugar like corn starch!)

Crumble/Crunch Topping Ingredients:

• 1 cup Gluten-Free Baking Blend (I used Trim Healthy Mama, but others are available at the store)
• 1 1/2 cups Chopped Pecans
• 1 teaspoon Pumpkin Pie Spice (you can make your own)
• 2 pinches Mineral Salt
• 1/4 teaspoon Baking Powder
• 3/4 cup Monkfruit (I used Lakanto Golden)
• 1 stick of Melted Butter (Miyoko's Creamery Butter is a wonderful vegan substitute which would have made this recipe dairy-free)

Instructions:

• Preheat oven to 350*
• Grease 9x13 (or slightly smaller) casserole dish
• Mix Bottom ingredients, together, and spread evenly in dish
• Mix Topping ingredients, together, and sprinkle over the pumpkin bottom filling
• Pour melted butter evenly over the topping
• Bake 45 minutes to 1 hour until center is set and topping light brown
• Enjoy!

These newer ingredients may seem intimidating, but they are not. They're simple substitutes for the others. Now, go play with your food and let me know how it turned out...

"Sam"