1. PREHEAT your oven to 200°C (400°F) fsan-forced.

2. CUT the pumpkin in half, remove the seeds and arrange onto a baking dish or cast iron pan. Alternatively, if you’re using Kent pumpkin, cut into wedges.

3. DRIZZLE pumpkin with olive oil and dust with cinnamon.

4. ROAST for 60 minutes or until the pumpkin is wonderfully golden brown and soft. You need a lovely dark roast for this pie to taste and look spectacular.

5. REMOVE from the oven and cool slightly.

6. DRIZZLE generously with maple and sprinkle over nuts.

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7. SERVE with yoghurt and enjoy.

Visit The Healthy Chef for recipe directions:Source

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