This puree can in handy during the harvest and halloween season! I hope you love it as much as I do!
Roasted Pumpkin Puree
- 1 Small Pumpkin
- 3/4 cup Brown Sugar
- 1 tbsp Cinnamon
- ¼ tsp Nutmeg
- 2 tbsp Water
Preheat the oven to 375 degrees and line a baking sheet with aluminum
Cut the Pumpkin into quarters, discard the seeds and place the pumpkins on the baking sheet with the insides facing up
Mix the sugar, cinnamon and nutmeg and spread evenly over the insides of the pumpkin
Add the water over top and let the pumpkin roast for 45 minutes
Let it cool before discard the skins of the pumpkin and puree. Add additional water if necessary to allow for an easier blend, but make sure to keep this minimal
Obviously I know some people love to keep pumpkin seeds, so don't hesitate to ignore my advice to discard this delicious treat. But for the purpose of the puree, it is not necessary.