Pumpkin Puree Recipe


Fall is in the air! Everyone is posting pumpkin recipes (healthy ones of course πŸ˜‰ ) and you are about to go grab a can of Libby’s.

STOP!Β Never buy canned pumpkin puree again! Whipping up your own is so easy, not to mentionΒ natural, which makes it well worth it. The whole process takes about an hour from beginning to end but guess what? It makes a TON (if you have a decent sized gourd of course) and it freezes well for future use.


Pre-heat oven to 400 degrees.

Slice off the top and bottom of your pumpkin.

Remove seeds by scraping out the center with a spoon.

Slice your clean pumpkin into wedges; about 3 inches wide.


Place on a sprayed or foil lined baking sheet.

Put NOTHING on the pumpkin and roast for 45 minutes.


Take out and let cool so you can touch.

Remove from peel and add to food processor or blender chunk by chunk. Add a few splashes of water as needed to puree. (not too much water- just enough to blend without getting stuck)

I use a Vitamix, but any good one will work!



That it, folks!! You will see recipes out there that tell you to rub with oil or seasoning. You really don’t need it, and I highly recommend roasting it plain. It opens up recipe opportunities! When I post my Pumpkin Smoothie (this weekend), are you going to want to taste a hint of olive oil and garlic? I think not!


Oh by the way, did I mention that you can freeze it? Yes! Just throw it in a couple freezer bags and store it for future use. Who says we can’t have a Paleo Pumpkin Pie in the summertime? (also posting this weekend, so follow my blog for email updates!)


Now share and go follow! Don’t miss out on new recipes and fitness tips ever again. πŸ™‚

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