During the Halloween season, people tend to buy pumpkins for decoration and then throw them away after the month. Pumpkin food waste is incredibly wasteful, especially to all the people and processes involved in growing pumpkins! Something I like to do, come November 1st, is to take my outdoor pumpkins and EAT them! One great way to use those pumpkins is by making this creamy, flavorful pumpkin puree. It is incredibly simple to make and is packed with vitamins and minerals. Pumpkins are rich in vitamin A, vitamin C, and antioxidants. Pumpkin puree reduces food waste and is also nourishing! I make lots of batches and store whatever I don’t use in the freezer for later! Some ideas of where to use this puree are:
- soups
- stews (try out this homemade three-bean pumpkin vegan chili!!)
- curries
- desserts (pumpkin pie)
- PUMPKIN SPICE lattes
A quick reminder that whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. The measurements in the recipe card are very “loose” so adjust them according to your taste buds. Add whatever spices you feel called too, if you like sweet, add maple syrup and cinnamon! We are all different and unique, so why would we all follow the same recipe? I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this recipe, and don’t forget to check out this vegan pumpkin chili!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
🎃 Homemade Pumpkin Purée (+ Roasted Pumpkin Seeds)
Ingredients
- PUMPKINS :))))) (sugar pumpkins or pie pumpkins work best) That’s it! No added oil, spices, or water needed.
Instructions
- Preheat the oven to 400–450°F (205–230°C).
- Wash & dry your pumpkin(s).
- Carefully slice the pumpkin(s) in half.
- Scoop out the seeds and set them aside (we’ll roast those later!)
- Place the pumpkin halves cut-side down on a baking sheet.
- Bake for 40–50 minutes, or until the flesh is fork-tender.
- Check on them — every pumpkin is a little different!
- Let cool slightly, then scoop the soft flesh into a blender or food processor.
- Blend until creamy.
- No need to add water unless absolutely necessary — it should be smooth and magical on its own.
- Use immediately or store extras in the freezer for later. (Ice cube trays work great for portioning!)
🌰 Roasted Pumpkin Seeds (Zero-Waste Bonus Snack!)
- While the pumpkin is roasting, rinse the seeds and remove any stringy bits.
- You can toss leftover pumpkin bits into the blender later with the roasted flesh.
- Pat the seeds dry and spread them out on a baking sheet.
- Season however you’d like:
- Savory: salt, paprika, garlic powder, curry powder
- Sweet: cinnamon, maple sugar, a pinch of nutmeg
- Roast at 350°F (175°C) for about 10–15 minutes until golden and crisp.
- Tip: If roasting them at the same time as the pumpkin, keep a close eye so they don’t burn — seeds cook much faster! You can also wait and roast them afterward.
🌿 Extra Notes
- Compost your scraps! The skin, stringy bits, and stem all go back to the earth ♻️
- This purée can be used in everything — pies, muffins, pancakes, pasta sauces, soups, or stirred into oats or lattes.
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