Ingredients

The following ingredients have 2 Servings
  • 2 2lb. sugar pumpkins (aka pie pumpkins)
  • 2 tablespoons refined coconut oil (optional)

Instruction

  • Preheat oven to 350F.
  • Cut your pumpkins in half lengthwise. Don’t try to cut right through the stem because it will be immensely difficult and you may lose a finger. Cut a little off center or on a slight diagonal to avoid the center stem. Or, cut off the stem first, then cut it in half lengthwise.
  • Scoop out the seeds and save them for later to season roast up!
  • Lay the pumpkins flat-side (cut-side) down on a baking sheet lined with parchment paper.
  • Roast for 40 – 45 minutes. The time will change depending on the size of the pumpkin, but the skin will appear deeper orange and more wrinkly.
  • Turn the pumpkins over, scoop out the center flesh into a food processor.
  • Process for 1 minute until the flesh is smooth.
  • Store in an airtight container in the fridge for about 1 week.