Gingerbread Pumpkin Casserole


8 servings

  • 4 cups pureed pumpkin or winter squash or 3 (15 ounce) cans unsweetened pumpkin or sweet potato puree
  • ½ cup maple syrup
  • ½ cup canned coconut milk
  • ¼ cup coconut oil, melted
  • ¼ cup minced candied ginger, optional
  • 3 tablespoons all-purpose flour
  • 1” piece fresh ginger, peeled and minced or grated
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • For topping:
  • 1¼ cups Food For Life ® Almond Sprouted Whole Grain Cereal
  • 1/3 cup chopped candied ginger
  • ¼ cup shredded unsweetened coconut
  • ¼ cup coconut oil, melted
  1. Line a fine-mesh strainer with a thin, clean kitchen towel and place over a bowl. Scrape pumpkin into strainer, fold edges of towel over the pumpkin, and weight with a small plate or bowl and a heavy can for 1 hour.
  2. Preheat oven to 375°F. Lightly oil a 9 or 10” square baking dish.
  3. In a large bowl stir together pumpkin, maple syrup, coconut milk, oil, optional candied ginger, flour, fresh and ground ginger, cinnamon, vanilla, salt, allspice, and cloves. Pour into baking dish.
  4. In a medium bowl stir together cereal, ginger, coconut, and coconut oil. Sprinkle on top of casserole. Bake until browned, about 40 minutes.