Spiced Pumpkin Crumble with Coconut Oil and Lime

Preheat your oven to 180°C (160°C fan). Lightly grease an 8x8 inch baking dish with a little coconut oil or line with parchment.

In a large bowl, combine 400g pumpkin puree, 80g white sugar, 30g brown sugar, 1 tsp ground ginger, 1 tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp cloves, and ½ tsp salt. Whisk vigorously until smooth and fully incorporated.

Stir in 2 tbsp lime juice — taste and adjust: you want a balance of sweet, warm spice, and a bright citrus lift, na krap.

In a second bowl, combine 150g flour, 80g white sugar, 75g solid coconut oil (cold from the jar — do not melt it), and ¼ tsp salt.

Using your fingertips, rub the coconut oil into the flour mixture until it resembles coarse, clumping breadcrumbs — some pea-sized pieces are desirable for texture.

Pour the spiced pumpkin filling into your prepared dish and spread in an even layer.

Scatter the coconut crumble topping evenly over the pumpkin, breaking up any large clumps with your fingers.

Bake for 28-32 minutes, until the crumble topping is deep golden at the edges and the filling is gently bubbling at the centre. The top should look set and crisp, not wet.

Remove from the oven and cool on a rack for 10 minutes — the filling will firm as it rests.

While still warm, scatter 1 tbsp fresh lime zest over the top for a fragrant citrus finish.

Serve warm in bowls, optionally with a small scoop of vanilla ice cream or yogurt alongside.