Pumpkin Pie Puree

• Difficulty: Easy

Ingredients

• 1 Pumpkin Pie Pumpkin
• 1 tbsp vanilla extract
• 1 tbsp cinnamon
• 1/4 cup Coconut milk

Instructions

1. Heat oven to 350 degrees on Convection Roast. Clean the pumpkins skin. Remove the Stump and Cut in half.
2. 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:
3. 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!
4. Place on center rack of oven for 30-40 minutes. Until it is tender with fork. Flipping the pumpkin over halfway through.
5. Let cool down.
6. Once cool, remove the skin. It should peel off easily. If it is stuck use you fingers to push under the skin removing it.
7. 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.
8. 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.