Are you a pumpkin spice fan? How about pumpkin?
Did you know these products were on the market?
- Pumpkin Spice Spam
- Pumpkin Pie Hummus
- Pumpkin Spice Cheerios, Special K and More
- Pumpkin Spice Twinkies
- Bailey's Irish Cream – Pumpkin Spice
- Mrs. Renfro's Salsa – Pumpkin Salsa!
- Pumpkin Spice Macaroni & Cheese (True! Check out KraftMacNCheese/Twitter)
Pumpkin spice is mostly made of cinnamon, nutmeg, and ginger and may also have allspice, cloves, cardamom, salt and sugar.
You know what isn't in Pumpkin Spice?
Did you know that even though the cans say pumpkin puree, it's actually a strain of squash closely related to the butternut squash!
So, if you actually want to use Pumpkin in your dishes, here is a simple 3 Step Recipe for Fresh Pumpkin Puree that we love!
This pumpkin puree will taste very different from what you're used to as the canned pumpkin isn't pumpkin 🙂 It's still delicious and you can use it in any recipe that calls for pureed squash or pumpkin, like the Hummus recipe found at https://www.superhealthykids.com/recipes/pumpkin-spice-dip/
Easy Pumpkin Puree
- Oven safe dish
- Ice cream scoop or large spoon
- Food processor (OR you can mash it yourself)
- 1 Organic of fresh from the garden Pumpkin
- Preheat oven to °400
- Snap the stem off of your pumpkin
- Place it in an oven safe dish
- BAKE at 400 degrees for about an hour
- Remove from oven and let cool
After baked and cooled enough to touch
- Cut pumpkin in half and scoop out the seeds with a large spoon or ice cream scoop
- Set aside
- Scoop out the flesh
- Run the baked pumpkin flesh through a food processor to puree it
- You may need to add a tablespoon or so of water to get it to the right consistency