Pumpkin Pecan Crunch

These are fantastic if you love pumpkin and pecans.  This reminds me of pumpkin pie with a crunchy pecan topping.

Recipe adapted from Food Network

Ingredients-

1 15 ounce can pumpkin puree

1 cup heavy cream

4 large eggs

¼ cup Stevia or ½ cup granulated sugar

½ cup light brown sugar

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 teaspoon ground cinnamon divided

1/4 teaspoon salt divided

1 ½ cups pecans

¼ cup all purpose flour

2 tablespoons extra virgin coconut oil melted

Directions:

1. Preheat the oven to 350 degrees.  Spray an 8×8 baking dish with nonstick spray.
2. Combine the pumpkin, cream, eggs, sugar, ¼ cup brown sugar, ginger, nutmeg, ½ teaspoon cinnamon, and 1/8 teaspoon salt in a large bowl.  Whisk together until smooth.
3. Add pecans, flour, brown sugar, ½ teaspoon cinnamon, and 1/8 teaspoon salt in a medium bowl.  Mix together.
4. Add melted coconut oil and mix to moisten the mixture.
5. Sprinkle the pecan mixture over the pumpkin filling.
6. Bake 50-60 minutes until center is set.
7. Let cool and then enjoy!