This easy recipe is full of delicious fall flavors
In a stand mixer cream the eggs, sugars, and vanilla on low speed for 30 seconds.
Add the coconut milk, pureed pumpkin, and blend for 30 seconds on low speed.
With the mixer still on, drizzle the melted coconut oil in,
Increase the speed to medium and blend for 1 minute scraping the sides halfway through.
Grease a 9x13 baking dish with coconut oil. Preheat the oven to 350ºF.
Pour the batter evenly into the greased baking dish.
Make the crumb topping by adding the butter, flour, brown sugar, cinnamon, maple extract, pecans, and crushed cookies to a bowl. I like to use a food processer to crush the pecans and cookies at the same time. Using a pastry cutter, cut into the ingredients until lots of pea sized balls form.
Evenly sprinkle the crumb over the batter and bake uncovered on the medium rack for 45 minutes or until a butter knife comes out of the middle clean.
If you need this recipe to be nut free you can use double the gingersnap cookies in place of the pecans.