Start your morning or end your dinner with these cinnamon and pumpkin seed baked pears. Easy peasy and delicious and perfect for fall!
Is there anything better than apple and pear season? I don’t think so (ok, maybe apple season). They are so dear and near to my heart, and I try to have them as often as I can between the months of September and always 🙂 I mostly have these for breakfast alongside a grain (like oatmeal or steel cut oats) and maybe a dollop of yogurt on top, but you can include them as a simple after-dinner no-added-sugar dessert. These cinnamon and pumpkin seed baked pears baked pears just make everyone happy.
Baked To Bring Out Their Natural Sweetness
There’s no need to sweeten then, as they’re sweet enough. But baking them brings them to the very next level, concentrating their sweetness and intensifying the flavor. They’re naturally floral, too, which is a flavor aspect that I love (just pick up a raw pear and smell it, you’ll know what I mean).
The textures of soft baked pear with crunchy pumpkin seeds are surprisingly delicious yet so simple. They could not be easier to make, and yet they feel special and decadent. Perfect for a cozy autumn morning with your favorite cup of tea. Nobody needs to know they’re only 4 ingredients!
Cinnamon And Pumpkin Seed Baked Pears Recipe
serves 2
Two pears (Bosc preferred but green are also fine)
1/2 small lemon, juiced
cinnamon
4 tsp pumpkin seeds
- First, slice pears lengthwise in half.
- Cut a small slit on the round outside belly of the pears so they can sit flat in the casserole dish.
- Scoop out the seeds using a melon baller or a spoon.
- Place the pears in the casserole dish, and squeeze the lemon over top.
- Add 1 tsp pumpkin seeds to each middle of the pear, sprinkle with cinnamon, and bake uncovered at 350 degrees for 30 minutes.
- These go great with some vanilla coconut yoghurt, or your favorite dairy-free vanilla ice cream. Enjoy!
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Cinnamon and Pumpkin Seed Baked Pears
Ingredients
- 2 Pears (Bosc preferred but others are also fine)
- 1/2 small lemon, juiced
- cinnamon
- 4 tsp raw pumpkin seeds
Instructions
- First, slice pears lengthwise in half.
- Cut a small slit on the round outside belly of the pears so they can sit flat in the casserole dish.
- Scoop out the seeds using a melon baller or a spoon.
- Place the pears in the casserole dish, and squeeze the lemon over top.
- Add 1 tsp pumpkin seeds to each middle of the pear, sprinkle with cinnamon, and bake uncovered at 350 degrees for 30 minutes.