Since fall arrived and summer is gone, I wanted to share this recipe:
1 pie pumpkin
(or can of
organic canned pumpkin - make sure it’s not the sweetened pie filling.)4 drizzles of extra virgin olive oil
¾ cup milk
½ tsp. fresh ground cinnamon (optional)
½ tsp. vanilla extract (optional)
If using fresh
pumpkin…
Preheat oven to
350 degrees. Line heavy baking sheet with aluminum foil.
Using sharp
knife carefully cut off the top 1/3 of the pumpkin. Remove seeds and set aside.
Scrape away the fibers inside the pumpkin cavity and discard. Cut the pumpkin
into quarters and place on large, lined baking sheet. Drizzle olive oil onto
each pumpkin quarter.
Cover the
pumpkin with aluminum foil and bake for approximately 1 hour and 15 minutes.
Remove foil and bake for another 10-15 minutes until completely tender.
Once cooled,
scoop out pumpkin flesh from skin; add to food processor. Add milk, vanilla and
cinnamon and puree until completely smooth.
Once cooled,
distribute mixture evenly amongst ice cube trays or cupcake tins, dependent
upon desired portion size.
If using canned
pumpkin…
In large
stockpot, empty entire can of pumpkin puree along with milk, vanilla, and
cinnamon. Make sure that mixture is heated throughout, to about 160 degrees.
Once cooled, distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size.
Enjoy!
(this recipe was obtained from weelicious.com)
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