1/2 cup + 3 tablespoons of almond flour
1/2 cup oat flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar (or date paste)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 pumpkin puree
1/4 cup, plus 1 tablespoon milk
(almond, rice, coconut will all work also) at room temperature
1/4 cup melted and cooled coconut oil
2 teaspoons vanilla
1/3 cup maple syrup
2/3 cup water
1/4 teaspoon cinnamon
1/3 cup pecans
1 cup additional very hot water.
1. Preheat oven to 350 degrees. Lightly coat a 2 quart casserole dish with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, ginger, nutmeg and cloves. Set aside.
3. In a smaller bowl, stir together milk, pumpkin, melted coconut oil, (date paste if using) and vanilla to combine. Pour the wet ingredients into dry ingredients and stir gently until combined. The batter will be very thick. Scrape the batter into the prepared pan and smooth into an even layer.
4. Prepare the topping: In a small bowl, stir together syrup, water, cinnamon until well combined. Stir in the pecans, then drizzle the topping mixture over the pumpkin batter. Pour the hot water evenly over the top. DO NOT STIR. Place in oven with a baking sheet underneath to catch any drips. Bake for 55 minutes, just until the middle is set. Remove from oven and let cool for 5 minutes. Serve warm with ice cream or whipped cream.