Serve warm or chilled, this is like pumpkin pie in a glass!
Preheat oven to 350 degrees
Combine Flax meal and water in a cup, mix well and set aside for 1 minute
Combine the rest of the ingredients for pumpkin layer, in a bowl and mix until creamy
Add flax mix to the rest of the batter and mix well
Pour batter into an 8x8 baking dish
Place in the oven and bake for 20 minutes
Chop pecans
Combine all the crunchy ingredients in a bowl and toss lightly
Using a cold can of Coconut milk (Place in the fridge 24 hours prior), take 1/2 c. of the thick cream off the top of the can and place it in a bowl.
add syrup and cinnamon and mix well
Place cream in the freezer until the pumpkin layer in slightly cooled
Grab your favorite dessert shooter glasses or mason jars and begin layering the desserts.
Pumpkin, crunchy, cream and so on until the glass of choice is filled. Store in the fridge until ready to serve or serve immediately if you want the warm pumpkin layer! (my personal fav!)
If you don't want to layer, make the pumpkin layer, pour into the baking dish and top with the crunchy layer. Bake and then let cool. Top with the cream (optional) and serve in the dish! This was a hit at a party I recently went to and I didn't even use the cream layer.