October is my favorite month of the year. I grew up in New England, so I have been fortunate to witness some of the most beautiful Octobers. Seriously! Is there any other time that the colors orange, yellow, and brown get so much love?
Then, with Fall, there are also pumpkins, the most celebrated of all the gourds. You either fall into one of two categories when it comes to pumpkin: Those who love it and celebrate it, and those who mock those of us who do. If you belong to the latter category, this post is not for you.
You’ve been warned!
Making your own pumpkin puree is so easy! All you need are pie pumpkins (1 pumpkin makes about 1.5 cups of puree), a bit of coconut oil.
Simply wash your pumpkins and LIGHTLY coat with coconut oil (too much will make your kitchen really smokey and make a mess of your oven…just take my word on this).
Place pumpkins whole on a baking sheet and bake at 400 degrees for 45-60 min. Let them cool.
Once pumpkins have cooled, simply peel off the skin, and easily remove seeds. Place the flesh in a food processor, and blend until smooth.
I stored my pumpkin in freezer bags and stored in the freezer for the next time I decide to pumpkin everything.
Okay, now for the pizza recipe. Yes, it is delicious!
1 whole wheat pizza crust (store bought or homemade)
1-1 1/2 cups pumpkin puree
3/4 tsp curry powder
1 tsp Italian seasoning
2 Tbsp low sodium organic vegetable or chicken broth
2 cups baby kale
1 ½ cooked boneless skinless chicken breast cut
1 cup mozzarella, shredded
1. Place crust on circular pizza pan
2. In a bowl mix puree, curry, Italian seasoning, and broth
3. Spread pumpkin mix on crust, add kale, add chicken, add cheese
4. Bake at 425 degrees for 15-20 min
Have you tried this recipe? Comment below what you thought?