Ingredients
Scale
For the Pumpkin Layer:
- 1 (15 oz) can pumpkin puree
- 8 oz light cream cheese, softened
- ½ cup plain Greek yogurt
- ⅓ cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of sea salt
For the Pecan Crumble:
- 1 cup chopped pecans
- ½ cup rolled oats
- ¼ cup whole wheat pastry flour
- 2 tbsp coconut sugar
- 2 tbsp melted coconut oil
- ½ tsp ground cinnamon
Caramel Topping:
- ¼ cup sugar-free caramel sauce or homemade maple caramel
- Extra chopped pecans for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, beat together the pumpkin puree, cream cheese, Greek yogurt, maple syrup, eggs, vanilla, pumpkin pie spice, cinnamon, nutmeg, and sea salt until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- In a separate bowl, combine the chopped pecans, oats, flour, coconut sugar, melted coconut oil, and cinnamon until crumbly.
- Sprinkle the pecan crumble evenly over the pumpkin layer.
- Bake for 40–45 minutes, or until the center is set and the topping is lightly golden.
- Allow the dessert to cool for at least 15 minutes.
- Drizzle generously with the caramel sauce and garnish with additional chopped pecans before serving.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 9
- Calories: 255
- Net Carbs: 19g
- Fats: 17g
- Protein: 6g