Pumpkin Casserole with a Maple Walnut Topping


  • for the maple walnut topping:⠀⠀⠀⠀
  • 3 tbsp pure maple syrup ⠀⠀⠀⠀
  • 3/4 cup activated walnuts, coarsely chopped⠀⠀⠀⠀
  • 6 tbsp almond flour⠀⠀⠀⠀
  • 2 tbsp melted coconut butter⠀⠀⠀⠀
  • 1 tsp cinnamon⠀⠀⠀⠀
  • 1/2 teaspoon salt⠀⠀⠀⠀
  • for the pumpkin casserole ?⠀⠀⠀
  • 1.5kg jap pumpkin, peeled and cut into roughly 2.5cm cubes⠀⠀⠀⠀
  • 15 drops of natural stevia (optional – depends on how sweet your pumpkin is)⠀⠀⠀⠀
  • 3 tbsp pure maple syrup ⠀⠀⠀⠀
  • 1/4 cup unsweetened almond milk ⠀⠀⠀
  • 6 tbsps coconut oil @cocolifeaus ⠀⠀⠀⠀


  1. He maple walnut topping:⠀⠀⠀⠀

  2. While your pumpkin is boiling, combine all the ingredients for the maple walnut topping together and set aside until required⠀⠀⠀⠀

  3. Preheat an oven to 180ºC and prepare a casserole dish w oil. Set aside.⠀⠀⠀⠀

  4. Boil the pumpkin for 20 minutes until fork soft.⠀⠀⠀⠀

  5. When it is finished boiling, drain and mash. Add the rest of the ingredients (for the casserole) and using a potato masher, mix all the ingredients together until they are incorporated. This should take about 1-2 minutes. ⠀⠀⠀⠀

  6. Spoon the pumpkin mix into the casserole dish and top with the Maple Walnut topping.⠀⠀⠀⠀

  7. Bake for 20-30 minutes (if nuts are browning too quickly cover with foil) then remove from oven. ⠀⠀⠀

Related recipes

Load more