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Recipe: Paleo Pumpkin Cobbler

Monday, September 30, 2013

It's pumpkin time, you know? And while I can't say I'm a member of the Pumpkin Spice Latte craze, last year I made a Paleo version that was pretty damn tasty. The other day, I bought a little sugar pumpkin who thought he was mousse but had an existential crisis in the mixer and soon decided that he was actually cobbler. And who am I to judge? Pumpkin cobbler, it is.

One sugar pumpkin
1/2 cup canned coconut cream
One to two tablespoons honey
One tablespoon maple syrup, optional
1/2 teaspoon cinnamon
1/4 teaspoon ginger 
One egg

For the crumb topping:
2/3 cup almond flour
1/3 cup arrowroot powder
1/3 cup butter, cubed
Two tablespoons honey

For the cream topping:
1/2 cup canned coconut cream (cold--pop it in the freezer for a bit first)
1/2 teaspoon vanilla extract
1 teaspoon honey

1. Preheat oven to 350. Cut pumpkin into two or three pieces and remove the seeds.
(Set the seeds aside and roast them or I'll slap you.)
2. Add some butter to each section. Bake for 45 minutes or until the squash is tender (poke it with a fork).
3. Remove from oven and let cool before spooning out the pumpkin flesh into a mixing bowl.
4. Mix in egg, coconut cream, honey, maple syrup, cinnamon, and ginger.
5. In a separate bowl, mix together the almond flour, arrowroot powder, butter, and honey.
6. Pour pumpkin mix into a well-buttered baking dish and top with crumb topping. Bake at 350 for 45 minutes.
7. While the cobbler cools a bit, whip the ingredients for the cream topping together.
8. To serve, put a piece of cobbler on a dish and spoon the topping over it.
Sprinkle with cinnamon or unsweetened cocoa powder.



  1. Oh my this dish looks so rich and delicious! Especially topped with the coconut cream. Hope I'll find a sugar pumpkin somewhere to make it.

  2. LOVE this, I want! You had me at cobbler..... Great recipe and I'm loving your blog!!

  3. this looks delicious. i'm not much of a cook, but i may try my hand at this in the coming weeks.

  4. yummm!! what a good idea! I'm so glad you found a good way to make use of such a precious pumpkin!!

  5. Oh my word. This looks absolutely delicious! If I could actually find these ingredients here in Spain, I would be making this right now!!


  6. Omg. I think I might love you (said in the creepiest voice ever).
    Britt @ One&20

  7. "...but had an existential crisis in the mixer ..." Love it! Thank goodness that pumpkin had such an understanding executioner!

  8. I am absolutely a pumpkin fanatic, but I'm trying to scale back so I don't burn out so early in October. Haha! But this look fantastic.


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