Homemade Pumpkin Purée

Name: Homemade Pumpkin Purée
Total time: 5400 s
Cuisine: American
Ingredients: Honey; Coconut Milk; Pumpkin Pie Spice; Vanilla Extract; 1 Sugar Pumpkin; 1 tbsp coconut oil

karalynne_xoxo @cook_3473168

A great base purée for all your fall pumpkin recipes! 🍁🎃 No more canned pumpkin yaaay!

karalynne_xoxo @cook_3473168

A great base purée for all your fall pumpkin recipes! 🍁🎃 No more canned pumpkin yaaay!

Saved

Ingredients

1 hour 30 mins

Honey
Coconut Milk
Pumpkin Pie Spice
Vanilla Extract
1Sugar Pumpkin
1 tbspcoconut oil

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Steps

1 hour 30 mins

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!