Yummy Pumpkin Puree
Pumpkin season is 24/7/365 for all of us here! Personally, Fall and Winter are my absolute favorite seasons. I love the cooler weather, the changing leaves, the snow that is coming, and the beauty that the seasons ‘letting go’ can bring. To keep the Fall season going throughout the year, we incorporate pumpkin into many things. So, what better way to do that then beginning to make the pumpkin puree at home year-round!
Some of our favorite ways to use pumpkin puree include:
Protein shakes, pumpkin cold foam, pumpkin bread, pumpkin cinnamon rolls, pumpkin cinnamon chip ‘muffins’, and so much more.
Share with us in the comments how you enjoy using pumpkin puree!
Ingredients:
2 pie pumpkins
Pinch of brown coconut sugar (if desired)
Let’s Get Cooking!
Preheat the oven to 350 degrees.
Cut the pie pumpkins in half.
Using a spoon, scrape out the seeds and pulp from the center of the pie pumpkins.
Place the pumpkin halves on a baking sheet, face down, and roast at 350 degrees until the pumpkin is fork-tender, roughly 50-55 minutes.
Let the pumpkins cool down until they are cool or slightly warm to the touch.
Peel off the skin from the pie pumpkins and discard. Place the roasted pie pumpkins in a food processor or in a large bowl if you prefer to use an immersion blender. Add the brown coconut sugar if desired.
Pulse/blend the pumpkin until it is a smooth puree consistency. (Is your pumpkin puree too watery? Place the puree in a cheesecloth and strain to remove some of the water!)
Enjoy your delicious pumpkin recipes!
The final product of our two roasted pie pumpkins!
Looking to store your pumpkin puree for future use? Place 15oz (or roughly 2 cups) of pumpkin puree in an airtight freezer bag. Flatten the pumpkin inside the bag, removing the air along the way.
