Homemade Pumpkin Purée
Instead of buying store-bought canned pumpkin, make your own pumpkin puree at home easily in your blender.
Ingredients
- 240 ml (1 cup) cashew milk, or skim milk
- (1 ) small baking pumpkin, halved, roasted (about 3½ lbs pumpkin)
- (1 ) whole cinnamon stick, about 3"
Directions
- Preheat oven to 400°F. To roast your pumpkin, wash the outside well. Cut in half and place skin side down on a parchment-lined sheet tray. Roast for 30-40 minutes or until fork tender.
- Cut pumpkin into pieces that will fit into your blending container, seeds and skin included. Discard the stem. Place all ingredients into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
Chef's Notes
For a thicker purée, use less milk. To thin the purée, add a little more milk. Season to your liking with your favorite seasoning like pumpkin pie spice, pepper, or fresh ginger. Utilizing the whole pumpkin is a great way to add extra fiber and nutrients to your purée, and to minimize food waste. If you have leftover pumpkin, soups or smoothies are a great vehicle for leftovers to give an extra boost of flavor or creamy texture!
Ingredients
- 240 ml (1 cup) cashew milk, or skim milk
- (1 ) small baking pumpkin, halved, roasted (about 3½ lbs pumpkin)
- (1 ) whole cinnamon stick, about 3"
Directions
- Preheat oven to 400°F. To roast your pumpkin, wash the outside well. Cut in half and place skin side down on a parchment-lined sheet tray. Roast for 30-40 minutes or until fork tender.
- Cut pumpkin into pieces that will fit into your blending container, seeds and skin included. Discard the stem. Place all ingredients into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
Chef's Notes
For a thicker purée, use less milk. To thin the purée, add a little more milk. Season to your liking with your favorite seasoning like pumpkin pie spice, pepper, or fresh ginger. Utilizing the whole pumpkin is a great way to add extra fiber and nutrients to your purée, and to minimize food waste. If you have leftover pumpkin, soups or smoothies are a great vehicle for leftovers to give an extra boost of flavor or creamy texture!
Ingredients
- 120 ml (½ cup) cashew milk, or skim milk
- 860 g (½ ) small baking pumpkin, halved, roasted (about 3½ lb pumpkin)
- (½ ) whole cinnamon stick, about 1-2"
Directions
- Preheat oven to 400°F. To roast your pumpkin, wash the outside well. Cut in half and place skin side down on a parchment-lined sheet tray. Roast for 30-40 minutes or until fork tender.
- Reserve half of your small pumpkin and set aside. Cut the remaining half into pieces that will fit into your blending container, seeds and skin included. Discard the stem. Place all ingredients into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
Chef's Notes
For a thicker purée, use less milk. To thin the purée, add a little more milk. Season to your liking with your favorite seasoning like pumpkin pie spice, pepper, or fresh ginger. Utilizing the whole pumpkin is a great way to add extra fiber and nutrients to your purée, and to minimize food waste. If you have leftover pumpkin, soups or smoothies are a great vehicle for leftovers to give an extra boost of flavor or creamy texture!
