A great way to use up those pumpkins over Halloween or Thanksgiving.  Very healthy and nutritious as a vegetable and so versatile in what you do with this truly tasty veg.  I love to create healthy foods and hence using my left over pumpkin to create this delicious dessert.

Serves 6


1 small pumpkin, baked in the oven
1 cup walnuts
1/4 cup maple syrup
1/4 tsp cinnamon
Pinch of grated nutmeg
1/8 coconut oil melted


  1. Pre-heat oven to 170C
  2. Wash the pumpkin and put into a baking tray and bake for 40 minutes, until tender
  3. Cool pumpkin for 10 minutes and then cut into half, remove seeds (put to one side) and then slice into strips (as shown in picture above)
  4. In a blender, finely chop the walnuts and then add the maple syrup, cinnamon and nutmeg until they come together and are well combined
  5. Melt the coconut oil
  6. Put the slices of pumpkin onto a flat baking tray, rub the coconut oil into each piece and then add a tbsp of the walnut mixture onto each piece of pumpkin
  7. Turn the oven temperature up to 185C and bake the pumpkin slices for 15 minutes
  8. Serve warm with a tsp of coconut cream or yoghurt

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