Pumpkin Purée

Before you make Vegan Pumpkin Pie, make this homemade pumpkin purée. Store-bought is also acceptable, but making it from scratch is kinda fun!

Ingredients:

• 1 medium sugar pumpkin (about 4-pounds)
• 6 medjool dates, pitted, soaked 4 hours, drained

Directions:

1. Using a sharp Chef’s knife, cut around the pumpkin stem and discard it, then cut the pumpkin in half from top to bottom. Remove the strings and seeds, leaving just the meat. Discard the strings, but rinse and save the seeds to bake for a snack. Maybe try our Baked Seeds recipe, or Candied Pumpkin Seeds.
2. Place the pumpkin halves cut side down on a large baking sheet that has been covered with parchment paper. Bake in a preheated 350º F oven for 1 hour or until fork tender. Remove from oven, let sit 15 minutes or until cool enough to touch, then carefully peel away and discard the skin.
3. Cut into 2-inch chunks, place in a food processor and process with the dates for 2 minutes or until very smooth. Use immediately in any recipe that calls for pumpkin purée, or store refrigerated in an airtight container for up to 3 days.

Yield:
Makes 3 cups