Country Pumpkin

A Recipe for 6-9 Months

Posted by Christen Babb


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Ingredients:

1 pie pumpkin (or can of organic canned pumpkin – 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)

Steps:

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.

An image of Country Pumpkin


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