Pumpkin pie with truvia natural sweetener –Creating a delightful pumpkin dish requires more than just the traditional pumpkin. In this recipe, we explore how to make a delicious homemade pumpkin puree using alternative ingredients, ensuring that your desserts stay flavorful and vibrant. This unique approach allows anyone to enjoy the classic taste of pumpkin flavored recipes without the need for the actual fruit.
Homemade Pumpkin Puree (with No Pumpkin!)
This innovative recipe gives you the essential flavors of pumpkin, making it perfect for pies, bread, and other desserts.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 tablespoon maple syrup (optional, for sweetness)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, cinnamon, nutmeg, ginger, and salt until evenly coated.
- Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25–30 minutes, or until tender and golden, stirring halfway through for even cooking.
- Once roasted, remove the baking sheet from the oven and let the squash cool for a few minutes.
- Transfer the cooled squash to a blender or food processor. Add maple syrup if using.
- Puree the mixture until it reaches a smooth consistency, scraping down the sides as necessary. If the puree is too thick, add a splash of water or vegetable broth to achieve desired thickness.
- Your homemade pumpkin puree is now ready to use in your favorite recipes! Store any leftovers in an airtight container in the refrigerator for up to a week or freeze for longer storage.
This homemade pumpkin puree is not only flavorful but also an excellent source of vitamins and nutrients. Enjoy using it in your favorite fall recipes and impress your family and friends with this wholesome alternative!