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Roasted Pumpkin Puree

DessertsDairy Freegluten-freePaleo Friendly

Ingredients

  • 1 small pumpkin*
  • 1/4 cup water

Instructions

  • Preheat oven to 350 F (180 C). Cut hole in the top of the pumpkin, around the stem. This will make it easier to handle the pumpkin and cut it into chunks.
  • Clean out the pumpkin guts and seeds with a spoon by scraping the sides down.
  • Place chunks of pumpkin, flesh side up on a baking sheet. Bake for 50-60 minutes until fork tender.
  • Remove from oven and let cool 10 minutes. Scrape out pumpkin flesh and put into a high powder blender. Add water and blend until a very thick puree. I use the word puree loosely. Check out my photo and you'll see it's not overly wet.
  • Freeze in an airtight container for future use, or use right away!

Notes

This pumpkin puree is meant for my pumpkin pie or pumpkin cake.
*The pumpkin should be small and they are usually labeled "Pie pumpkin".
Find this recipe and more at https://www.joyoushealth.com/27261-blog-pumpkin-spice-cake/