Pumpkin is one of the quintessential foods of fall. Just take a peek at Pinterest and you’ll see that the pumpkin craze has just about taken over! In the past, I have purchased canned pumpkin for adding to baked goods, oatmeal, etc. However, this weekend, I wanted to try making my own. Little did I know it would be so easy!
To make your pumpkin puree at home, all you need to do is buy a pie pumpkin at the store or farmers market. That’s right – make sure it is marked as a pie pumpkin and not just a regular jack-o-lantern one as those are just terrible for cooking. To make my pumpkin puree, I preheated the oven to 400 degrees Fahrenheit, cut my pumpkin in half, scooped out the seeds, and placed it cut side down on a cookie sheet. I baked it for about 30 minutes or until it started to brown. After removing from the oven, I let it cool a bit and then scooped out flesh from the insides. I put the pumpkin flesh into bowl of the food processor, added 2 teaspoons of pumpkin pie spice, and pureed it until smooth. So simple! I then used that to make this delicious smoothie for breakfast the following day.
Pumpkin Spice Smoothie
Vegan, Gluten-Free, Dairy-Free
- 1/2 cup pumpkin puree
- 1/2 cup canned coconut cream (or sub almond/soy milk)
- 2 tablespoons peanut butter
- 1 banana
- 2 dates, soaked overnight to soften
- 1 teaspoon cinnamon
- Place all the ingredients into a blender and puree until smooth. Serve chilled. I enjoyed mine with a cup of coffee and a handful of roasted almonds. 🙂