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Pumpkin Purée

This simple purée can be used in your favorite desserts, sauces, side dishes or baking dishes.

Submitted By:

Dietary Interests: Gluten-Free , Keto Friendly , Low Calorie , Low Sodium , Vegetarian

Allergens: Nuts

Yield:

6 cups (24 servings)

Total Time:

51 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 240 ml (1 cup) Cashew Milk [or skim milk]
  • g (1 small) baking pumpkin, halved, roasted (about 3 1/2# pumpkin)
  • (1 whole) cinnamon, about 3"

Directions

  1. 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.
  2. 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.
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push 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!