1 large can of pumpkin puree (or 2 cups homemade, cooked pumpkin)
2 cans evaporated milk
1 cup maple syrup (or brown rice syrup)
Mix together above (wet) ingredients and pour into large, glass or clay, baking dish.
(make a cake mix using whole grain flour and whole foods sweeteners)
3 cups whole wheat (or whole grain spelt flour)
2 tsp baking soda
2 tsp baking powder
1 tsp sea salt
¾ cup maple syrup (agave nectar or brown rice syrup work well, too…I love the flavor of the maple syrup with the pumpkin)
3 tsp vanilla extract
Cinnamon and nutmeg (to be added last sprinkled over the top)
Mix together dry ingredients. Slowly add in maple syrup while gently stirring dry ingredients with a fork (you want a crumbly texture). Continue to use fork as vanilla is added. Pour crumbly cake mix over the top of the pumpkin mixture in the baking dish. Do not press into pumpkin; you want the topping to be loose. After the topping is spread evenly, pour two cubes of melted butter over the flour mixture. Yes, two cubes. Now add a light sprinkling of cinnamon and nutmeg.