Recipe: Tasty Homemade Pumpkin Purée

Homemade Pumpkin Purée. Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin cookies, pumpkin butter (see second post below)…I even mix the puree with butter and maple syrup for a ridiculously sinful fall side dish. And don't even get me started on how good it is for you. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet.

The recipe requires only two ingredients and that's counting salt, which is technically optional! You can make pumpkin puree in advance, too. It will keep for a week in the refrigerator and for months in the freezer. You can have Homemade Pumpkin Purée using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Homemade Pumpkin Purée

1. It's of Honey.
2. Prepare of Coconut Milk.
3. It's of Pumpkin Pie Spice.
4. You need of Vanilla Extract.
5. Prepare 1 of Sugar Pumpkin.
6. You need 1 tbsp of coconut oil.

Process and puree the roasted pumpkin until it is very smooth, scraping down the sides of the bowl occasionally with a spatula. How to Thicken Homemade Pumpkin Puree: Please note that homemade pumpkin puree is naturally looser and more watery than store-bought canned pumpkin puree. This pumpkin puree can be used interchangeably for any recipe that calls for canned pumpkin. Just grab a small sugar pumpkin and you're in business!

Homemade Pumpkin Purée step by step

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!.

Since this can be easily frozen, you can make a huge batch once at the start of the season and keep it in the freezer until you're ready to bake. Pumpkin Pie From Fresh Pumpkin: Processing a fresh pumpkin into pumpkin puree is not difficult and can be done several different ways. To make a fresh pumpkin pie filling please follow these tips. To use frozen homemade fresh pumpkin puree in this recipe: Thaw it at room temperature in a big bowl and pour out any extra fluid. How to make Homemade Pumpkin Puree Recipe.

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