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

  title 2 Photo Oct 11, 4 34 32 PMs

Ingredients (makes 1 9-inch spring-form pan or 12 cupcakes; no spring form pan? This works great in a baking dish!):

  • 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


  1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl, whisk together your flours, sugar, xanthan gum, baking powder, ground cinnamon, baking soda, sea salt, allspice, ground nutmeg, and cloves until combined.  Add in your pumpkin puree, nondairy milk, coconut oil, apple cider vinegar, and stir until everything is fully incorporated, free of lumps.  In a separate mixing bowl let’s mix up the crumb topping.  In a large mixing bowl whisk together your sorghum flour, starch, sugar, sea salt, until all ingredients are well incorporated.  Pour in your melted coconut oil and mix in with a spatula (I like to roll up my sleeves and get my hands dirty crumbling the topping by hand).
  2. Grease your cake pan with nonstick spray (or add paper liners to your cupcake tins and spray with non-stick spray).  Pour your batter into your greased cake pan and smooth over.  Add your crumb topper to the top of the cake batter. If you’re making cupcakes, fill the cupcake tins 1/2 – 3/4 of the way full, then evenly sprinkle your crumb topper on each cupcake.  Pop them in the oven for 20-25 minutes, inserting a toothpick into the center to test if the cake is thoroughly baked; if it pulls out clean your cake is done!  Let cool to room temperature (keep your oven on, we’ll make the maple pecan praline next!).Photo Oct 11, 11 48 26 AMs Photo Oct 11, 11 52 16 AMs
  3. While the cake is cooling, let’s prepare the maple pecan praline.  Prepare a baking sheet by covering with parchment paper and spray with non-stick spray.  Add your pecans, drizzle the maple syrup, and sprinkle your spices into a mixing bowl and stir until the walnuts are fully coated.  Pour the mix onto your prepared baking sheet and pop it in the oven for 5-10 minutes (the syrup will be bubbling and thick).  Let cool!
  4. To make the ice cream, combine all ingredients in your blender and blend until smooth. If you have an ice cream maker, add it to your mixer & prepare your ice cream per instructions. Once your ice cream is done place it in a freezer-safe container.  If you don’t it’s okay!  Just pour it into a freezer-safe container and freeze for 1 hour, add to your blender and blend until smooth.
  5. Enjoy eating whole!Photo Oct 11, 4 34 14 PMs Photo Oct 11, 12 30 09 PMs Photo Oct 12, 4 41 12 PM (1) Photo Oct 12, 4 40 59 PM

1 Comment

  1. Pingback: Love At First Bite: Valentine’s Day Sweets | Eating Whole

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