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Pumpkin-Chocolate Crisp
Recipes
Pumpkin-Chocolate Crisp
12 servings
40 minutes total

Ingredients

  • Cooking spray
  • 1 (15 oz) can pumpkin puree
  • 2 cups cane sugar, divided
  • 3 large eggs
  • ½ cup full-fat canned coconut milk
  • 3 teaspoons pumpkin (or apple) pie spice, divided
  • 3 teaspoons vanilla extract, divided
  • ¾ teaspoon kosher salt, divided
  • 2 cups almond flour
  • ½ teaspoon baking powder
  • ¾ cup dark (or semisweet) chocolate chunks
  • ½ cup ghee (clarified butter)
  • Vanilla ice cream (optional, for serving)

Steps

    1. Preheat oven to 350°F. Coat 10-inch cast-iron skillet with spray.
    2. Place eggs and 1 cup sugar in large bowl; beat with electric mixer until smooth. Beat in pumpkin, coconut milk, 2 teaspoons pie spice, 2 teaspoons vanilla, and ¼ teaspoon salt until blended and smooth. Pour into skillet.
    3. Combine in medium bowl: flour, baking powder, chocolate chunks, and remaining 1 cup sugar, 1 teaspoon pumpkin spice, and ½ teaspoon salt. Add ghee and remaining 1 teaspoon vanilla; mix until blended and crumbly, then sprinkle evenly over pumpkin mixture. Bake 30–40 minutes until topping is golden and center has just set. Let stand 5 minutes to cool before serving. Serve topped with ice cream, if using.

Amount per 1⁄12 recipe serving: Calories 440, Total Fat 26g, Sat Fat 11g, Trans Fat 0g, Chol 70mg, Sodium 160mg, Total Carb 47g, Fiber 6g, Total Sugar 39g, (Incl. 36g Added Sugars), Protein 7g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 6%