Pumpkin & Chestnut Crisp

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Skill Level
Preparation Time 10 minutes Total Time 45 minutes
Servings 8 Cost Per Serving $0.80
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2 cupsPumpkin Puree (about 1 small pie pumpkin)
1/2 cupGreek Yogurt (0% fat)
1/2 cupButtermilk
1/4 cup & 1 tspMaple Syrup
1 tspGround Cinnamon
1/2 tspGround Nutmeg
1/2 tspGround Ginger
1/4 tspGround Clove
1/2 cupPecans,crushed
8Roasted Chestnuts,roughly chopped
1/2 cupLarge-flake Oats


  1. ​Preheat the oven to 350 degrees F
  2. If using fresh pumpkins, slice in half and remove the seeds. Place flesh side down on a baking sheet lined with parchment paper. Bake in the oven for about 30 minutes or until soft. Scoop out the flesh and cool.
  3. In a food processor or mixing bowl, puree the flesh until smooth. Add eggs, yogurt, buttermilk, maple syrup, ground cinnamon, nutmeg, ginger and clove. Combine well.
  4. Pour filling into a greased or lined baking dish
  5. Combine pecans, chestnuts, oats and 1 tsp of maple syrup and roughly spread over top of the filling.
  6. Place in the oven and bake for about 35 minutes and until golden brown. Allow to chill completely before serving.


  • ​Pie gets most of its fat and calories from the crust, with very little nutrients. This recipe replaces these empty calories with a more nutritious crumble.
  • Chestnuts provide only 50 calories per ounce (1 ounce = about 3-5 nuts). Compare this to other nuts that have 3-4x the calories! Chestnuts are lower in calories because they are 50% water and low in fat (0.3 g per ounce).
  • Canada's Food Guide suggests you eat at least one serving of orange vegetables such as pumpkin each day to get enough beta-carotene. The body turns beta-carotene into vitamin A, which promotes bone health, vision and the immune system.