The red and green of the cranberries and pepitas add a festive note to this delicious autumn/winter dessert. Honestly, I eat the leftovers for breakfast (ok, lunch and dinner too). Full of wholesome ingredients, it’s a knockout cold weather dessert.
Preheat oven to 325º F.
Prepare your mise en place.
Put all base ingredients except starch into large bowl and mix well, ensuring dates not clumped together, then add starch/flour and toss.
Put mixture into 8-inch square baking dish or similar.
Combine all ingredients and toss until well coated with the maple syrup and coconut oil.
Spread evenly over base.
Bake 45 to 60 minutes until pumpkin is tender (test with fork or toothpick).
Serve warm or at room temp.