Pumpkin Crumb Cake with Pumpkin Pie Ice Cream, Maple Pecan Praline

Pumpkin Crumb Cake with Pumpkin Pie Ice Cream, Maple Pecan Praline

Ingredients

  • 1 Cup pumpkin puree (fresh or canned)
  • 3/4 Cup sorghum flour
  • 3/4 Cup potato starch (may replace with Tapioca starch) PLEASE NOTE: You may make this with 1 1/2 Cups wheat flour by omitting the sorghum flour & potato starch, but please remember to OMIT the xanthan gum!!
  • 3/4 Cup coconut sugar
  • 1/4 Cup nondairy milk (I had hemp milk on hand)
  • 1/4 Cup melted coconut oil
  • 1 Tablespoon apple cider vinegar (don’t have any on hand? White vinegar may be substituted)
  • 1 Tablespoon xanthan gum / guar gum / ground chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cloves
  • Crumb topping:
  • 3/4 Cup sorghum flour
  • 3/4 Cup potato / tapioca / corn starch
  • 1/2 Cup raw sugar
  • 6 Tablespoons raw coconut oil, melted
  • 1/4 teaspoon sea salt
  • Pumpkin Pie Ice Cream
  • 1 15oz can lite coconut milk
  • 1 15oz full fat coconut milk
  • 1 Cup pumpkin puree
  • 1/3 Cup maple syrup
  • 1 Tablespoon vanilla extract
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • Optional: 1 Tablespoon rum or vodka (alcohol doesn’t freeze so it keeps the ice cream softer)
  • Maple Pecan Praline
  • 1 Cup pecans, roughly chopped
  • 4 Tablespoons maple s yrup
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Read the whole recipe on Eating Whole