Make your own pumpkin purée + five recipes

The change in season may now be ubiquitous with the words “pumpkin spice”, but we still consider the standalone venerable pumpkin to be the king of autumn produce! Pumpkin not only lends itself to deliciously creamy sweet and savoury dishes, but it’s also a nutritional powerhouse. The deep orange colour is one of the hallmarks of beta-carotene content – an antioxidant that converts into vitamin A in the body, supporting a strong immune system and good eye health. Pumpkin puree is one of our favourite ways to sneak the flavours of fall into our routine meals.

In a pinch, canned pumpkin is a good choice if you’re making fall pies or other pumpkin-based baked goods, but making your own purée is easier than you think: Make your own purée with smaller pumpkin varieties labeled ‘sugar’ or ‘pie’pumpkins. These ones have a sweeter and more robust-flavoured flesh. Cut your pumpkin into quarters and scoop out the seeds. Arrange the pumpkin pieces in a large baking dish and cover tightly with foil. Roast in a 400°F oven until fork-tender, 50-60 min. Transfer the dish to cool on a baking rack, then scoop the flesh from the skins and whirl in a food processor or blender until smooth.

Freeze your pumpkin purée in 1-tbsp portions in ice cube trays, or 1/2- or 1-cup portions in resealable bags. Add them to these recipes for an autumnal twist:

Pumpkin Spice Latte: Stir 1 tbsp pumpkin purée and a pinch of pumpkin pie spice and ground cinnamon into your regular latte.

Pumpkin Pie Oatmeal: Stir 1/2 cup pumpkin purée into your pot of morning oatmeal.

Pumpkin Pasta Sauce: Stir equal parts pumpkin purée, extra-smooth ricotta and vegetable broth. Toss with cooked pasta and sprinkle with butter-fried sage leaves.

Pumpkin Curry Sauce: Stir 1/2 cup pumpkin purée into your favourite Thai curry recipe.

Pumpkin Coconut Smoothie Bowl
Prep 5 min
Serves 2

This smoothie bowl is a quick and easy way to add a little fall flavour to your breakfast routine. A great tip is to peel and slice your bananas, then freeze them in a single layer on a parchment-lined baking sheet. Once frozen, transfer them into a resealable bag. Now you can use them as needed!

Ingredients:

400-mL Coconut Milk
2 cups sliced frozen bananas
1 cup pumpkin puree (frozen or thawed)
1/4 cup quick oats
1 tbsp maple syrup
1/2 tsp vanilla
pinch of pumpkin pie spice

Directions:

Combine all the ingredients in a blender. Whirl until smooth. Sprinkle with delicious toppings such as flaked coconut, crumbled amaretti cookies, toasted pecans, pepitas, hemp heart, coconut cream and blueberries.