Homemade Pumpkin Purée
A great base purée for all your fall pumpkin recipes! 🍁🎃 No more canned pumpkin yaaay!
Homemade Pumpkin Purée
A great base purée for all your fall pumpkin recipes! 🍁🎃 No more canned pumpkin yaaay!
Cooking Instructions
- 1
Preheat oven to 350°F. Meanwhile cut sugar pumpkin in half remove guts and seeds (save seeds for roasting later, yuuum!)
- 2
Once pumpkin is cleaned out lightly rub the inside of the sugar pumpkin with coconut oil with your finger tips
- 3
Place halved sugar pumpkin face down on baking sheet, this will prevent the pumpkin from drying out. Place in the oven, bake for 45-50 minutes. Pumpkin is done baking when a fork can gently poke through the outside skin.
- 4
Once your pumpkin is done roasting let sit for 20 minutes to cool down. When this is done gently peel the outside skin off the pumpkin meat.
- 5
Place pumpkin meat in your food processor or blender add coconut milk, honey, pumpkin pie spice, and vanilla extract, all to taste. Add little amounts at a time until you get a thick creamy consistency. Less is more you don't want your purée to be soupy.
- 6
Once everything is blended together you will have a tastey home made pumpkin purée great for pumpkin lattes, pies, dips, cookie, and other baked goods!
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