Ingredients
Crust
- 1 cup gluten free oat flour*
- 1/2 cup almond meal
- 1/2 cup gluten free oats
- 1/3 cup sugar 3 T. Pyure or THM Gentle Sweet
- 1/2 cup butter or vegan buttery spread if dairy free, chopped into small pieces
- pinch of salt
- 2 T. water
Pumpkin Pie Filling:
- 2 ggs or 2 T. ground flax seed meal + 6 T. water if dairy free
- 1 1/2 cups pumpkin puree
- 1/4 cup vanilla flavored coconut milk yogurt or plain Greek yogurt for THM
- 1/4 cup sugar or 2 T. Pyure or THM Gentle Sweet
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- pinch of salt
Crumb Topping:
- 6 T. butter or vegan buttery spread if dairy free, cut into small pieces
- 1 cup gluten free oats
- 1/4 cup gluten free oat flour*
- 3/4 cup light brown sugar or 3/4 c. Lankanto Brown or Swerve Brown
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- Make the crust: In a large bowl, combine the oat flour, almond meal, oats, sugar, and salt. Add the butter and use a pastry cutter to mix it all together. Add the 2 T. of water and mix it until it comes together as a thick dough.
- Place the dough into an eight inch square baking dish and use your hands to spread it out and pat it down. Put it into the oven to bake for 10 minutes while you make the pumpkin filling and crumb topping. Set the empty bowl aside so that you can mix the crumb topping in it as well.
- Make the pumpkin filling: If not using eggs, mix 2 T. of ground flax seed meal and 6 T. of water in a small mug and let it sit for about 5 minutes, or until it gels up. In a large bowl, combine the eggs OR flax seed gel, pumpkin puree, yogurt, vanilla, salt, and spices. Mix together with a spoon. Set aside.
- Make the crumb topping: In the same bowl that you made the crust in, combine the oats, oat flour, light brown sugar, cinnamon, salt, and butter. Combine with the pastry cutter until the mixture looks like a crumbly topping. There should be some larger balls of buttery crumbs in the mix.
- Assemble the dessert: Spread the pumpkin filling over the crust, smoothing it out with a spoon. Sprinkle the crumble topping all over the top. Bake at 350 degrees for about 35-40 minutes. If the crumb topping starts to get too brown, cover it with a piece of foil. Let cool fully before serving.
Notes
*If you cannot find oat flour, you can make your own by grinding gluten free oats in the food processor. Just process them until they turn into a fine flour.
Notes from Erin - creator of this website, BA, nutrition coach, and certified Trim Healthy Mama coach:
With the written modifications, this recipe is an excellent Trim Healthy Mama Crossover (XO) meal. All ingredients are on plan, and XOs are excellent for those in maintenance mode, pregnant and nursing women, and growing children to consume on a regular basis.
Men tend to have higher metabolisms and can also eat more XOs on a regular basis without gaining weight.
XOs are not "cheat" meals. They are a healthy and nutritious part of the Trim Healthy Mama eating framework. However, for those in current weight loss mode, XOs are best eaten occasionally and not for every single meal or for every single day.
For more information on Erin's Trim Healthy Mama coaching programs, check out this page or purchase one of her menu plan bundles here.