It’s pumpkin time, y’all. Somewhere between leaf-colors-starting-to-change and snow-accumulating-on-the-ground is where this season of squash resides. And thanks to pumpkin spice lattes and the classic pumpkin pie, this big lug is here to stay – adorning our homes and our kitchens prominently for a few quick months each autumn.
Thankfully, this recipe for pumpkin puree is not only easy to make, but it can be used to make your favorite pumpkin pies and pumpkin spiced lattes to ensure that your holiday season isn’t filled with chemicals and sugar, but wellness and love.
The best part about this is that it is only technically one ingredient – PUMPKIN! You do add a bit of water, but I don’t really count that as an ingredient.
1 average-size pie pumpkin (yields about 2 cups of puree) – enough to make one pie
If you want to make it in bulk or make more than one pie, go ahead and double, triple, or quadruple the recipe!
2-3 tablespoons water
FOR PIE FILLING
2 cups pumpkin puree (that you are making here :) )
1/4 – 1/3 cup honey
1 tsp vanilla extract
Cinnamon, nutmeg, ginger, to taste
1.) Cut off top of pumpkin
2.) Cut pumpkin in half
3.) Scoop out seeds & pulp – save seeds for roasting if you’d like!
4.) Cut 2 pumpkin halves in half again, and continue until you have 8-16 small pieces
5.) Place pumpkin pieces face up or down on baking sheet. No oil needed.
6.) Roast in oven on 375° for 45 min or until lightly browned.
7.) Remove pumpkin from oven and let cool so it’s comfortable to touch.
8.) Peel skin off, being careful not to waste any of the precious pumpkin!
9.) Add peeled pumpkin pieces to food processor and pulse until it becomes a smooth puree.
10.) Scoop out and store in a jar or ziplock bag. You can also freeze until you’re ready to use.
TURNING PUREE INTO PIE FILLING
1.) Mix 2 cups of pumpkin puree, eggs, honey, vanilla extract, and spices to a bowl – combine using an immersion blender or a food processor if you don’t have an immersion blender.
2.) Pour filling into prepared pie crust (whatever your recipe of choice is) and cook in oven on 350 for 65 minutes or until filling is solid and not jiggly. Enjoy!