homemade pumpkin puree

Ingredients homemade pumpkin puree

Honey
Coconut Milk
Pumpkin Pie Spice
Vanilla Extract
1 Sugar Pumpkin
1 tbsp coconut oil

how to make homemade pumpkin puree

Preheat oven to 350°F. Meanwhile cut sugar pumpkin in half remove guts and seeds (save seeds for roasting later, yuuum!)

Once pumpkin is cleaned out lightly rub the inside of the sugar pumpkin with coconut oil with your finger tips

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.

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.

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.

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!