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Ingredients
  • subheading: For the Pumpkin Base:
  • 14 oz can pumpkin (or 1¾ cup)
  • 1½ cups canned full fat coconut milk * see Note
  • 2 eggs
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • ⅓ cup Truvia Brown Sugar (or dry sweetener of choice)
  • 1 tsp vanilla
  • subheading: For the Topping:
  • 1 cup quick oats
  • ½ cup gluten-free all purpose flour (or if not gf, use all purpose or whole wheat pastry flour)
  • ⅓ cup Truvia Brown Sugar (or dry sweetener of choice)
  • 1½ tsp cinnamon
  • 4 Tbsp butter, melted (for dairy-free use vegan margarine or coconut oil)
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