Pumpkin Purée + Bonus: PSL Recipe!

Pumpkin Puree

Cook Time1 hr 35 mins


  • 1 ~6lb pumpkin
  • 3 tbsp organic coconut palm sugar
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg


  • Preheat oven to 325F.
  • Wash pumpkin and cut in half.
  • Hollow out, removing seeds and strings.
  • Wrap both halves in tin foil.
  • Place on a baking sheet and bake for 1 hour.
  • Let cool for 30 minutes.
  • Using a fork, remove the meat of the pumpkin from the shell.  (like spaghetti squash.)
  • Blend all the pumpkin meat and transfer to a medium stockpot.
  • On low heat for five minutes, stir in all remaining ingredients.
  • You can store in mason jars and freeze for later, use instead of canned pumpkin puree in recipes.


Prep Time5 mins


  • 2 shots espresso
  • 1 cup oat milk
  • 2 tbsp pumpkin puree
  • cinnamon for garnish
  • maple syrup to taste


  • First pour espresso into a cup
  • Combine the pumpkin puree with the milk
  • Steam if you have a steam wand
  • Optional: Use a milk frother
  • Pour the pumpkin mylk over the espresso
  • Enjoy

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A fun idea I had:  Out all of the purée in ice cube trays and freeze them for later.

When I want to make a latte I just have to grab 2 cubes and heat them up!  This made 3 full trays.

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