Yields:
1 Serving
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
35 Mins
Total Time:
45 Mins
Ingredients
Adjust Servings
Instructions
- Heat oven to 350 degrees on Convection Roast. Clean the pumpkins skin. Remove the Stump and Cut in half.
- Once cut in half remove the seeds and stingy stuff by scraping it with a spoon. Set the seeds to the side. Recipes for the seeds:
- Place pumpkin halves on a sheet tray face side down or up. Both ways work just fine. You will be flipping it halfway through, so it does not matter! Whatever you are comfortable with!
- Place on center rack of oven for 30-40 minutes. Until it is tender with fork. Flipping the pumpkin over halfway through.
- Let cool down.
- Once cool, remove the skin. It should peel off easily. If it is stuck use you fingers to push under the skin removing it.
- Once peeled, you want to put it in a blender or use an immersion blender. You want to add 1/4 coconut milk into the blender or bowl. This will make it creamy.
- Blend until creamy, then adding the cinnamon and vanilla. I use this for pumpkin pie. I let it sit in the fridge for 24 hours so all the natural flavors have time to develop.
