• 3 cups cooked and mashed pumpkin (about 1 1/2 lbs) , can also use canned pure pumpkin puree. You can also sub with butternut squash puree or sweet potato puree if not low carb
• 1 1/2 cups frozen riced cauliflower , thawed (can also use steamed cauliflower)
• 3 tablespoons vegan butter or ghee if not dairy-free
• 2 tablespoons unsweetened almond milk
• 2 tablespoons golden monk fruit sweetener , you can also sub with preferred brown sugar substitue or coconut sugar for paleo (if not low carb for paleo)
• 2 large eggs , may sub with flax eggs (2 tablespoons of ground flax seeds + 5 tablespoons water) or favorite egg substitute for vegan
• 2 tablespoons coconut flour
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt

For the Pecan Topping:

• 1 1/2 cups toasted pecans , roughly chopped
• 3 tablespoons melted vegan butter or ghee if not dairy-free
• 2 tablespoons almond meal
• 2-3 Tablespoons golden monk fruit sweetener , or more depending on how sweet you want this. You can also sub with preferred brown sugar substitue or coconut sugar for paleo (if not low carb for paleo)
• 2/3 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon nutmeg
• 1/8 teaspoon fine sea salt