Closeup View of Pumpkin Puree Ice Cubes on a Silver Tray with Mint Leaves for Garnish
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My Favorite Way To Preserve Pumpkin Puree

Blend pumpkin puree and coconut milk, then freeze it in ice cube tray
Course Ingredient
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 cups
Calories 324kcal
Author Healing Tomato

Ingredients

Instructions

  • In a blender, add both ingredients
  • Blend on high speed until well blended
  • Transfer to ice cube trays (I used 2 ice cube trays)
  • Wrap the whole tray in plastic wrap and place in the freezer
  • Leave it overnight to freeze completely

Notes

- Use the 1:2 ratio when preserving pumpkin puree, meaning use double the liquid you are using with the pumpkin
- You can add other ingredients that you might use with the pumpkin recipe.  For example, I put some mint leaves in a few of the ice cubes.  They make for great smoothies.  For me, however, having only 2 ingredients was better because I could use it in any recipe. 

Nutrition

Serving: 3cups | Calories: 324kcal | Carbohydrates: 10g | Protein: 3g | Fat: 32g | Saturated Fat: 28g | Sodium: 23mg | Potassium: 499mg | Fiber: 2g | Sugar: 2g | Vitamin A: 12710IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 6.1mg