Creamy Pumpkin Souffle

Crisp topping
· 1/3 cup coconut oil or avocado oil
· 2 cups crushed lotus cookies or graham crackers
· 1/4 cup all purpose flour
· 1/4 cup light brown sugar
· 1/2 teaspoon cinnamon
· 1/2 teaspoon baking powder
· 1/4 teaspoon salt
· 1 cup chopped pecans

Pumpkin filling
· 1 29 oz can pumpkin puree
· 4 eggs, lightly beaten
· 1/4 cup pure maple syrup
· 1/2 cup light brown sugar or coconut sugar
· 2 teaspoons pumpkin spice or cinnamon
· 1 teaspoon vanilla extracts
· 1 pinch salt

INSTRUCTIONS

Preheat oven to 350°F.
Place all the dry crisp topping ingredients in a medium bowl.
In a small pot, over medium heat, melt the coconut oil.
Combine with the topping ingredients. Set aside.
In a large bowl, use a wire whisk to combine the canned pumpkin and eggs.
Mix in maple syrup, sugar, pumpkin spice and vanilla extract.
Grease a 9×13 baking dish. Then pour the pumpkin filling into the dish
Evenly spread the topping mixture over the pumpkin filling. Bake for 40 to 45 minutes or until golden brown.

NOTES
We crushed the lotus cookies in a ziplock bag with a rolling pin.
This recipe can be halved and baked in an 8×8 baking dish.