For the Love Of Mangoes

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    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.

    Sauces × Snacks

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