Pumpkin & Chestnut Crisp

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Skill Level	Easy

Preparation Time	10 minutes	Total Time	45 minutes
Servings	8	Cost Per Serving	$0.80

2 cups	Pumpkin Puree (about 1 small pie pumpkin)
1/2 cup	Greek Yogurt (0% fat)
2	Eggs
1/2 cup	Buttermilk
1/4 cup & 1 tsp	Maple Syrup
1 tsp	Ground Cinnamon
1/2 tsp	Ground Nutmeg
1/2 tsp	Ground Ginger
1/4 tsp	Ground Clove
1/2 cup	Pecans,crushed
8	Roasted Chestnuts,roughly chopped
1/2 cup	Large-flake Oats

Preheat the oven to 350 degrees F
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.
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.
Pour filling into a greased or lined baking dish
Combine pecans, chestnuts, oats and 1 tsp of maple syrup and roughly spread over top of the filling.
Place in the oven and bake for about 35 minutes and until golden brown. Allow to chill completely before serving.

PDF link to nutrition facts table for pumpkin and chestnut crisp

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.