Pumpkin crumble with pumpkin seeds and pine nut (lactose free)

Ingredients

• 500 ml Water
• 300 g Pumpkin, raw, cut in chunks
• 40 g Maple sugar
• 20 pcs Graham crackers, lactose free
• 3 tbsp Honey
• 1 tbsp Sugar
• 2 tbsp Orange jam
• 2 tbsp Applesauce, unsweetened
• 1 tbsp Brown sugar
• 1 tbsp Pumpkin seeds, dried
• 1 tbsp Pine nuts, home toasted
• 1 tsp Rum
• 1/4 tsp Cinnamon, ground
• 1/4 tsp Nutmeg, ground

Method

1. Pour water in large pot and add pumpkin chunks.
2. Heat over high heat and bring to a boil.
3. Reduce heat to medium, and add 100g sugar and simmer until chunks are tender.
4. Drain liquid reserving it then roughly chop pumpkin; set aside.
5. Stir 2tbsp orange jam in pumpkin liquid and set over medium heat.
6. Simmer until slightly thickened.
7. Stir in pumpkin, cinnamon, and nutmeg then remove from heat.
8. Prepare the topping; process graham crackers in food processor until finely ground.
9. Place the finely processed graham crackers into a medium-sized bowl, and add in the honey, apple sauce, cinnamon, and pinch of salt; using your fingers, combine the ingredients together until they become moist and form a graham cracker “crumble.”
10. Serve pumpkin in bowls and top with prepared crumble.
11. Sprinkle each bowl with crushed toasted pine nuts and pumpkin seeds.