- 3/4 cup No Sugar Added SunButter
- 3/4 cup canned pumpkin
- 1/4 cup maple syrup
- 1 large egg
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 cup coconut flour
- 1/3 cup chopped pecans* (swap with Sunflower seeds for a nut-free alternative)
- 1 tablespoons maple syrup
- 1 tablespoon ghee
- 2-2.5 tablespoons coconut flour
- 1/8 teaspoon salt
IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut-free facility.
Preheat oven to 350° and line a 9×5 loaf pan with parchment paper. Set aside.
In a mixing bowl, combine the SunButter, pumpkin, maple syrup, egg, pumpkin spice, cinnamon, vanilla, and coconut flour. Mix well until mixture is smooth and no dry spots remain. Scoop into the pan and spread evenly.
Make the crumb topping. In a small bowl combine the pecans, maple syrup, ghee, coconut flour and salt. Mix well until combined. It should be a little crumbly. Sprinkle mixture evenly over the pumpkin layer and gently press down to make sure it stays.
Bake 20 minutes, or until the top is lightly brown. You can eat them right away or let cool and store in the fridge for a pumpkin pie flavor.