Pumpkin Puree
Make this pumpkin puree recipe make yourself and enjoy its better health benefits. Pumpkin is great for helping to promote better skin, immune health and works great on digestion (especially for dogs if they need something to bind their stools up better). Now that you are getting in pumpkin, how are you doing with the other colors? Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
- 2-3 baking pumpkins (about 2-3 lbs each)
Instructions
- Pre-heat oven to 350̊ F. Slice stem off the top of the pumpkin. Be sure to have good sharp knives. The pumpkin skin can be tough. Then cut pumpkin in half. Remove the seeds and guts with a spoon.
- Place pumpkins onto a parchment lined baking sheet. Do not use oil. It will change the flavor of the pumpkin. Roast pumpkins for 45-50 minutes. You may remove them from the oven if they are fork tender. Meaning you can put a fork through the skin into the flesh of the pumpkin easily. Allow to cool.
- Remove the skin. Now you will have just the flesh of the pumpkin left. Place the cooled pumpkin flesh into a food processor or blender. Puree until smooth about 1-2 minutes. Rule of thumb, one two pound pumpkin yields about a 15oz can of puree. I like to roast off a few pumpkins and make extra puree that can be frozen. Just place in small quart size freezer bags, label + date and lay flat in freezer. They will last up to 6-8 months in the freezer. That way when you want a spiced pumpkin latte or pumpkin cookies the puree is ready for you!
Notes
Created by Fell Stone Manor executive chef, Becky Geisel
