Ingredients:
One sugar pumpkin
1/2 cup canned coconut cream
One to two tablespoons honey
One tablespoon maple syrup, optional
1/2 teaspoon cinnamon
1/4 teaspoon ginger
One egg
For the crumb topping:
2/3 cup almond flour
1/3 cup arrowroot powder
1/3 cup butter, cubed
Two tablespoons honey
For the cream topping:
1/2 cup canned coconut cream (cold--pop it in the freezer for a bit first)
1/2 teaspoon vanilla extract
1 teaspoon honey
1. Preheat oven to 350. Cut pumpkin into two or three pieces and remove the seeds.
(Set the seeds aside and roast them or I'll slap you.)
2. Add some butter to each section. Bake for 45 minutes or until the squash is tender (poke it with a fork).
3. Remove from oven and let cool before spooning out the pumpkin flesh into a mixing bowl.
4. Mix in egg, coconut cream, honey, maple syrup, cinnamon, and ginger.
5. In a separate bowl, mix together the almond flour, arrowroot powder, butter, and honey.
6. Pour pumpkin mix into a well-buttered baking dish and top with crumb topping. Bake at 350 for 45 minutes.
7. While the cobbler cools a bit, whip the ingredients for the cream topping together.
8. To serve, put a piece of cobbler on a dish and spoon the topping over it.
Sprinkle with cinnamon or unsweetened cocoa powder.
Sprinkle with cinnamon or unsweetened cocoa powder.
