Gluten-Free Pumpkin Coconut Crisp

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Adjust Servings:
For Bottom
700 g. Pumpkin
2 Dates
2 tbsp. Coconut flour
2 tbsp. Coconut flakes (Shredded coconut)
2 tbsp. Cinnamon powder
1 tsp. Anis
3 tbsp. Date syrup
a pinch Salt
Date syrup
For Top
85 g. Oats
2 tbsp. Coconut oil
handful Walnuts
2 tbsp. Almonds
30 g. Coconut flakes (Shredded coconut)
4 Dates

Gluten-Free Pumpkin Coconut Crisp

Sweet, mild, crispy. When you cook this vegan Pumpkin crisp, it smells like heaven!



    • For Bottom

    • For Top



    What kind of Pumpkin to choose?

    It is that time of the year – exactly! The pumpkin season! If you like pumpkin or like eating seasonal, this recipe is for you! How good is that to enjoy the local pumpkins not only in savoury, but also in sweet dishes. My pumpkin crisp is sugar-free, gluten-free, easy to make and loved by all my family members! You can basically use any kind of pumpkin or squash in this recipe. I always but either Butternut squash or Hokkaido Pumpkins because you don’t have to peel them! That’s right, those two are incredible easy to deal with because when you cook them, the skin becomes really soft like an apple skin.

    Pumpkin Nutrition

    Pumpkins are incredibly healthy! Only 100 grams of cooked Pumpkin contains 100% of our daily need of vitamin A, and also a good source of vitamins C, D, E, K. Moreover, according to the Nutrition Data, there are a little bit of every mineral human body needs : Calcium, Iron, Magnesium, Phosphorus, Potassium, Zink, Copper, Manganese and Selenium. As Medical News points out, that eating pumpkin can possibly benefit eye-health, regulate blood pressure, minimize risks of cancer, fight diabetes and support our immune system.  It is high in antioxidants, which means that it helps us to detoxify and cleanse! I am definitely going to cook pumpkin a lot this season, and you?

    How to serve?

    This is a perfect dish for a tea time with you friends or family. Moreover, you can bring this dish to work to do something nice for your colleagues.

    You can serve it with:





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    Prepare the Bottom Layer

    Thinly slice the pumpkin. Take a casserole dish (approx. 30X30 cm) and place the slices there. Add to the casserole all the ingredients mentioned above for the bottom layer and mix well with a spoon or your hands! Coat every slice in the mixture!


    Preheat the Oven for 180C.


    Prepare the Top Layer

    Add to a mixer or a food processor all the Pumpkin Top ingredients and turn on the machine on low , just to break all the big chunks and allow it ti mix well. We don't want full almonds and walnuts, but we want to leave some pieces so that it will be crispy and crunchy!


    Spread the mixture on the pumpkin slices in the casserole dish and place it into the oven. Bake for 25-30 minutes.
    Serve Hot or cold.



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