How to Make Homemade Pumpkin Purée (and Use It in Baking, Meals, and More)

Start by preheating your oven to 180°C (356°F) — the perfect temperature to bring out the pumpkin’s natural sweetness without drying it out. While the oven heats, carefully cut your pumpkin into large wedges, removing the seeds and stringy bits. Don’t throw the seeds away! You can roast them separately for a crunchy, nutrient-rich snack that’s full of fiber, magnesium, and healthy fats.

Next, arrange the pumpkin wedges on a baking tray lined with parchment paper. If you’d like a slightly richer flavour, lightly brush them with a touch of olive oil, which helps them caramelise beautifully in the oven. Roast for about 30 minutes, or until the pumpkin is fork-tender and golden around the edges. The aroma that fills your kitchen at this stage is reason enough to make pumpkin purée from scratch!

Once the pumpkin is ready, allow it to cool slightly before handling. Then, use a spoon to scoop the soft flesh away from the skin and transfer it into a blender or food processor. Blend until completely smooth and creamy. If the purée feels too thick, simply add 1–2 tablespoons of water (or even a little oat milk for a creamier texture) until you reach your preferred consistency.

Your homemade pumpkin purée is now ready to use! It should have a velvety texture and a naturally sweet, earthy aroma — perfect for adding to muffins, soups, porridges, or even as a base for sauces and dips.

Make the Filling: After soaking the cashews for at least 3 hours (or overnight), drain and rinse them thoroughly. Place the soaked cashews into a blender or food processor, along with vanilla extract, honey, melted coconut oil, banana, and coconut milk if you’re using it for extra creaminess. Blend until the filling achieves a smooth, creamy consistency. This step ensures the velvety texture of the cake’s topping.

Assemble the Cake: Pour the creamy filling mixture over the prepared chocolate base, spreading it evenly to cover the surface. Smooth it out with a spatula to ensure a clean, uniform layer.

Add Toppings: For the finishing touch, decorate the top of your cake with fresh raspberries and grated pistachios. These not only add vibrant color and texture but also enhance the dessert’s flavor profile with a fruity and nutty crunch.

Freeze and Serve: Cut the cake into your desired portions before placing it in the freezer—this makes serving easier later. Freeze the cake for at least 2 hours until it’s firm and set. When you’re ready to serve, let the cake thaw slightly at room temperature for a few minutes to achieve the perfect texture. Slice, serve, and enjoy your beautiful, healthy raw vanilla cake!