What is a Pumpkin Crumble?

Pumpkin Crumble is a crustless pumpkin pie. Keep the smooth pumpkin filling, top it with sweet, softened butter, and you’ve got Pumpkin Crumble. 

Pumpkin Crumble is easier to bake than pumpkin pie. Combine the ingredients in a mixing bowl, pour them into a glass baking dish, and you’re done. Set aside 25 minutes to put the recipe together, and another 30 minutes to bake.  

And since there is no crust to mute the flavor, we dare say it’s tastier than pumpkin pie.

Is Pumpkin Crumble Healthy?

Let’s look at the main ingredients:

Pumpkin Base

• Pumpkin puree
• Eggs
• Heavy cream
• Sweetener

Crumble Topping

• Almond Flour
• Butter
• Sweetener

Pumpkin puree, eggs and almond flour are natural ingredients, each having their own list of health benefits.  

But what about the heavy cream?  What about the butter? Is dairy healthy? 

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy milk from pasture raised cows and limit consumption.

Sugar is what makes food unhealthy. Add 165g of sugar (20g/serving) to this Pumpkin Crumble and you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.) 

Substitute the sugar for a quality sugar alcohol, and this cake becomes nourishment. The ingredients provide vitamins, minerals, protein and long-lasting energy. When you cut the sugar, you’ll notice that it feels good to feel full. Enjoy this Pumpkin Crumble knowing it supports your well being. Learn more about eating less sugar here. 

Pumpkin Crumble Tips

1. 8×8 glass baking dish

The 8×8 dish delivers a thick pumpkin base as well as a generous layer of sweet butter topping. Our pyrex baking dish comes with a lid for easy, eco-friendly storage. No saran wrap necessary. Check out our favorite sustaInable kitchen products here.

2. Got pumpkin pie spice?

Substitute ½ tsp pumpkin pie spice for ¼ tsp cinnamon, ⅛ tsp ginger and ⅛ tsp nut meg.

3. Use Cool Butter

When preparing the sweet butter topping, you want the butter to be cool. By that we mean not room temperature, and not fridge temperature either. A cool temperature makes it easy to spread your topping over the pumpkin base. 

4. Serve warm or cool

Serve the Pumpkin Crumble at room temperature to capture that classic pumpkin pie texture. Or if you like your pumpkin base more gooey, warm it up in the microwave for about 30 seconds for a warm, cozy dessert. 

5. Top with whipped cream

Whipped cream is heavy cream whipped with a mixer. There is no sugar. (Big brands add sugar, but not much.) Neutral Eating supports dairy in moderation. 

6. Top with Vanilla Ice Cream

We like our Pumpkin Crumble warm when served with ice cream. The hot and cold contrast makes for an enjoyable dessert experience. (P.S. Most grocery stores carry sugar-free ice cream. Check out our favorite ice cream brands here.

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Pumpkin Crumble

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Author Neutral Eating

Equipment

• Glass Baking Dish 9in x 13in

Ingredients

Pumpkin Base

• 15oz Pumpkin Puree (1 can)
• 3 Eggs
• 1 tsp Vanilla Extract
• 1/2 tsp Stevia Drops 4 vials
• 1/2 cup Granular Sugar Replacement (Lakanto)
• 2 tsp Pumpkin Pie Spice (or 1 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp ginger)
• 1/4 tsp Salt
• 1/2 cup Heavy Cream

Crumble Topping

• 1/2 cup Butter 1 stick of butter
• 1 cup Almond Flour
• 1/4 cup Granular Sugar Replacement (Lakanto)
• 1 tsp Cinnamon
• 1/4 tsp Stevia Drops 2 vials

Instructions

• Take butter out of the fridge. You need cool (not cold) butter for the Crumble Topping.
• Preheat oven to 350 degrees.
• Combine all Pumpkin Base ingredients in a mixing bowl (we suggest a hand mixer).
• Pour Pumpkin Base into a greased baking dish and bake for 10 minutes. (we suggest an 8×8 glass baking dish).
• Combine all Crumble Toppings in the same mixing bowl (we suggest using your hands).
• Remove Pumpkin Base from the oven and add Crumble Topping.
• Bake for 30 minutes.
• Serve at your desired temperature (we suggest room temperature or slightly warmer)

Notes

DID YOU MAKE THIS RECIPE?

Don’t forget to share a picture and mention @neutral_eating on Instagram or tag #neutraleating. Or leave a comment and rating. 

What temperature is best for the Pumpkin Crumble? Let us know in the comments.

Recipes in the Image Above:

1 – Chewy Fudge Brownies (low carb)

2 – Pumpkin Mug Cake

3 – Sugar-Free Chocolate Toffee

4 – Apple Samoas Cookies

BROWSE MORE DESSERT RECIPES >>>

The post Pumpkin Crumble (Low Carb) appeared first on Neutral Eating.

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What Can I Expect? 

The pumpkin flavor is rich and satisfying. The cake is soft, moist and light. Add chocolate chips, and you’ll get that unique blend of chocolate and pumpkin that’ll make you pause and savor. 

And because it’s a mug cake, expect no mess in the kitchen. Grab a mug, mix together 7 ingredients, and microwave.

Enjoy your healthy, properly portioned cake for one.

Is Pumpkin Mug Cake Healthy?

Let’s look at the main ingredients: 

• Pumpkin puree
• Eggs
• Coconut oil
• Almond flour

These are natural, nutritious food sources. Each has its own list of health benefits. Mix in a little baking powder, vanilla, and spice and you’ve got a healthy cake.

The catch is you have to sweeten it. 

Sugar is what makes food unhealthy. Add 25g of sugar to this cake and you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.) 

A simple switch to a quality sugar alcohol, and this cake becomes nourishment. The ingredients provide vitamins, minerals, and long-lasting energy. When you cut the sugar, you’ll notice that it feels good to feel full. Enjoy this cake knowing it supports your well being.  Learn more about eating less sugar here. 

Pumpkin Mug Cake Tips

1. Top with whipped cream

Whipped cream is heavy cream whipped with a mixer. There is no sugar. (Big brands add sugar, but not much.) Neutral Eating supports dairy in limited amounts. 

2. Dust with powdered sugar. 

Did you know they can turn Erythritol into powdered sugar? It’s practically identical to the real thing. Make sure you have all of the essential sugar-alcohol substitutes.

3. Got leftover pumpkin puree?

These silicone lids are great for storing opened cans of food. Check out our favorite sustaInable kitchen products here.

4. Use a room-temperature egg

In this recipe, we whisk together one egg with melted coconut oil. A cold egg will cause your coconut oil to clump. A room-temperature egg will keep your batter smooth and even.

5. Mix in a bowl

When prepared in a mug, it’s easy for dry ingredients to get wedged in the bottom seam and go unmixed. We’ve found it’s easier to mix in a bowl and transfer the mix to a mug. Or if you have a small bowl, we like to prepare and eat it out of those too. 

6. Got pumpkin pie spice?

Substitute ½ tsp pumpkin pie spice for ¼ tsp cinnamon, ⅛ tsp ginger and ⅛ tsp nut meg.

7. What is your microwave wattage?

Our microwave is 1100W. Adjust your cooking time based on your microwave wattage. When the cake is no longer “wet” looking, it is done.

8. Don’t wait. Dig in!

Enjoy your mug cake while it’s fresh. If you try to save it for later, the texture will dry out and the cake will harden.

Print

Pumpkin Chocolate Chip Mug Cake

Course Dessert

Keyword healthy mug cake, keto mug cake, mug cake, pumpkin chocolate chip mug cake, pumpkin mug cake

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Servings 1

Author Neutral Eating

Ingredients

• 1 Egg (room temperature)
• 1/2 tsp Vanilla Extract
• 1 tbsp Coconut Oil
• 2 tbsp Pumpkin Puree
• 3 tbsp Almond Flour
• 2 tbsp Granular Sugar Replacement (Lakanto)
• 1/2 tsp Baking Powder
• 1/2 tsp Pumpkin Pie Spice (or 1/4 tsp Cinnamon, 1/8 tsp Nutmeg, 1/8 tsp ginger)
• 1 tbsp Lily's Milk Chocolate Chips (optional, but recommended)

Instructions

• Take one egg out of the fridge. You need a room-temperature egg for this recipe.
• Add wet ingredients to a mug and stir – egg, vanilla, coconut oil, pumpkin puree
• Add dry ingredients and stir – almond flour, lakanto, baking powder, pumpkin pie spice
• Add MOST of the chocolate chips and stir (save a few chocolate chips to melt on top)
• Microwave for 90 seconds (or until middle is set and cake rises)
• OR bake at 350F for 15-20 minutes in a greased, oven-proof ramekin.

Notes

DID YOU MAKE THIS RECIPE?

Don’t forget to share a picture and mention @neutral_eating on Instagram or tag #neutraleating. Or leave a comment and rating. 

What’s your favorite cozy place to curl up with a mug cake? Let us know in the comments below!

Recipes in the Image Above:

1 – Fudge Brownies

2 – Pumpkin Crumble

3 – Chocolate Toffee

4 – Apple Samoas Cookies

BROWSE MORE DESSERT RECIPES >>>

The post Pumpkin Chocolate Chip Mug Cake (healthy) appeared first on Neutral Eating.