Vegan Recipes | Not That Kind of Vegan

How to Make Pumpkin Puree

Pumpkin Puree

Why would you want to make your own pumpkin puree? Maybe you just moved to a new city where you can’t find canned pumpkin. Maybe you were just overcome with fall feelings at the grocery and bought all of their pumpkins. Maybe you’re trying to reduce your waste. Nonetheless, here we are, making our own! It’s pretty easy, so let’s get down to business. This is how we made it:


1 pumpkin. You could even go crazy and use a butternut squash!

Coconut oil


Preheat your oven to 400 degrees. Cut your pumpkin into smaller pieces and remove the seeds and stringy part. Pro tip: save those seeds to toast and eat! Lay the pumpkin pieces face up on a baking sheet. Brush the top with oil, and roast your pumpkin for about an hour. Your squash should start to brown on top and be soft all the way through. Set aside to let it cool slightly.

Once your squash is cool enough to handle, scoop out the insides into a food processor. Process until smooth. That’s it! You just saved money and helped the environment rid itself of tin cans!

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