Simple and easy pumpkin puree recipe that can be frozen and kept for up to 3 months.
Okay I may be a bit late to the pumpkin recipe game this year but with this pumpkin puree recipe you can then freeze and keep it for up to three months – Which means even more pumpkin recipes till the end of the year!
Plus it’s super simple to make and pumpkin puree can be used in so many different recipes including my Pumpkin Pie. You can also swap out other squashes such as butternut squash if wanting to as the cooking and preparing method is pretty identical.
Cooking & Preparing Time: 50-60 minutes
- 1 Medium sized pumpkin
- 1 tbsp coconut oil
- Salt, to season
- First wash the outside of your pumpkin and then chop in half.
- Using a spoon, scoop out all the stringy flesh and seeds ( These can be kept to be roasted as well!). At this point preheat your oven to 200 degrees.
- Melt your coconut butter and brush or rub into the flesh and then sprinkle lightly with some salt.
- Bake the pumpkin until it is tender and soft to touch. Depending on the size of the pumpkin this can take anywhere from 20 – 50 minutes so i’d check after twenty minutes to make sure it doesn’t burn at all.
- Leave to cool slightly so that you’re able to handle it lightly in your hands.
- At this point you can either peel off the skin or scoop out the flesh with a spoon.
- Blend in a blender till smooth. This can take some time so don’t be afraid to blend for up to five minutes till you have a really smooth pumpkin puree.
Note= This pumpkin puree can then be portioned off and any that isn’t needed can be poured into ice cube trays and frozen for up to 3 months. ( I have XL ice cube trays where each ice cube holds 1/2 Cup so this makes it even easier to portion)