Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, homemade pumpkin purée. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Homemade Pumpkin Purée is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Homemade Pumpkin Purée is something which I’ve loved my entire life.
Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin smoothies, pumpkin cookies, pumpkin butter…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. Before cutting in half, if the pumpkin doesn't sit steady, slice a small bit away from the bottom so that it does.
To get started with this particular recipe, we must first prepare a few components. You can cook homemade pumpkin purée using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Homemade Pumpkin Purée:
- Take Honey
- Take Coconut Milk
- Get Pumpkin Pie Spice
- Make ready Vanilla Extract
- Get 1 Sugar Pumpkin
- Make ready 1 tbsp coconut oil
So the problem with homemade pumpkin puree is that sometimes it can be far more watery than the canned variety. Homemade Pumpkin Puree - One Ingredient This time of year we usually have a few pumpkins hanging out around the house. If they are still firm and looking good, then be sure to use those pumpkins to make some homemade pumpkin puree this weekend. Home canning is not recommended for safety concerns.
Steps to make Homemade Pumpkin Purée:
- 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!
If they are still firm and looking good, then be sure to use those pumpkins to make some homemade pumpkin puree this weekend. Home canning is not recommended for safety concerns. To freeze extra pumpkin puree, divide your puree into ¼ cup portions in a muffin tin. Pancakes: You can add canned pumpkin to your favorite pancake recipe (or try this top-rated pumpkin pancake recipe). With a dash of pumpkin spice and maple syrup, it'll really feel like fall.
So that’s going to wrap this up for this special food homemade pumpkin purée recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
