This was my first year baking with fresh pumpkin puree. It made the biggest difference in my Vegan Pumpkin Chocolate Chip Muffins. They were moist and had the perfect amount of pumpkin flavor. People think vegan baking can be difficult but I find it almost easier than baking with eggs and butter. If you combine the right ingredients you can make desserts just as flavorful as a dessert full of butter and dairy! This recipe makes around 4 cups of pumpkin puree so make sure you are ready to be baking multiple pumpkin treats!

INGREDIENTS

• 2 small pie pumpkins

• Pinch of salt

• Dash of olive oil

INSTRUCTIONS

1. Select a couple of small-ish pie pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. Place all the seeds into a bowl (you can rinse, dry, and roast them later to make pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp.

2. Place pumpkin pieces on a baking sheet sprinkle with a pinch of salt and a drizzle of olive oil. Place the pumpkins face down and roast in a 375-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.

3. Remove from oven and flip the pumpkins over. Scoop out the inside of the pumpkin. Add the chunks into a food processor or blender and blend until smooth. Use immediately or store in refrigerator for 2-3 days or in the freezer for up to 3 months.

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__