Baked crispy pumpkin

Photo of author

Crafted by Mikey

Last updated:

My recently posted recipe for pumpkin soup with coconut seemed to be one of the most popular and delicious, so here I come with a new idea of baked crispy pumpkin pieces. It can be served as a snack and side lunch or dinner salad. It actually tastes the best when you pour some coconut creme on top! Mniam!

Screen Shot 2015-11-15 at 10.02.08


  • 1 small pumpkin
  • 3 tablespoons coconut oil
  • pinch salt and pepper


  1. Cut pumpkin into thin slices.
  2. Pour coconut oil on top of each slice.
  3. Bake for 45 minutes in 185C.

Hope you like it!

9 thoughts on “Baked crispy pumpkin”

  1. Gdy widzę dynią zaraz bym do niej dodawała orzechy włoskie i robiła pastę. A co do komosy w pierogach….śmiało możesz dodawać. 🙂


Leave a Comment