Baked Pumpkin Dessert

1Pumpkin, 6 to 7 inches in diameter
¼ cupCoconut oil
½ cupRoasted, salted peanuts
¼ teaspoon Coriander seeds
⅛ teaspoonGround cardamom
⅛ teaspoonGround cumin
⅓ cupHeavy cream
¼ cupAgave syrup
½ cupZena's Sassy Peanut-Sesame Sauce
1 cupHeavy whipping cream
½ teaspoon Vanilla extract


Preheat oven to 350 degrees.

Slice the pumpkin 1-1/4 inch thick. Do not peel. (Save the seeds for roasting.)

Coat pumpkin slices with coconut oil, and place on parchment-lined baking pan. Bake 15-20 minutes, ‘til just fork tender.

Remove from the oven and allow to cool 10 minutes.

Meanwhile, place peanuts and spices in a mini-blender, and chop medium-fine.

Remove the skin from the pumpkin, cut the pumpkin into large cubes.

Using half the pumpkin, cover the bottom of a 6x6 or 7x7 inch baking dish. Sprinkle half the nut mixture over it, and then layer the rest of the pumpkin.

Drizzle the cream evenly over all. Sprinkle the remaining nut mixture on the top.

Drizzle Zena’s Sassy Peanut-Sesame Sauce evenly over all, and then drizzle the agave syrup.

Place the dish on a parchment-lined pan, and bake for 15 to 20 minutes, ‘til bubbly.

Remove from the oven. Allow to cool for ten minutes to serve warm, or refrigerate to serve chilled.

Serve with softly whipped cream enhanced with pure vanilla extract.

Serves 4 to 6.

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