Roasted Pumpkin Puree

This puree is great to use instead of canned pumpkin (in case you can’t find any or want to make your own).


Avocado oil, coconut oil or ghee

Sea salt

Preheat oven to 375.

Cut the top of the pumpkin off, then cut it in half. Scoop out all the seeds and place on a baking sheet.

For these small pumpkins, I used 1/2 tsp of fat per pumpkin half. If you have larger pumpkins you might need 1-2 tsp per pumpkin half. Rub the pumpkins with the fat and sprinkle the tiniest amount of sea salt over them.

Roast until a fork easily pierces the pumpkins. It took about an hour and 10 minutes for mine.

Let the pumpkins cool to the touch and scoop the pumpkin out. Add the pumpkin to a food processor or high powered blender and combine until you get pumpkin puree. Yum!!

Store the pumpkin puree in the refrigerator for a week or in the freezer for longer. I like to add the puree to silicone molds and freeze them for easy access.

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