Pumpkin Puree with Almonds, Pine Nuts, Honey and Cinnamon (Doce de Abóbora)

In a restaurant in Évora in Alentejo, Portugal, I had a simple local dessert that consisted of sweet pumpkin puree with pine nuts, almonds, and cinnamon. It was quite nice and prepared something similar back home; less sweet and using honey instead of sugar.


pumpkin or butternut squash

toasted pine nuts

toasted almonds



olive oil



To add depth of flavor, it is nice to roast the pumpkin rather than steam it. Peel and dice the pumpkin, and toss it lightly with olive oil. Roast in the oven at 225C/440F, turning every 15 minutes, until tender and slightly charred, about 45 minutes.

Puree the pumpkin with a fork…

…but you could also use a blender or an immersion blender.

Season with a pinch of salt and add honey to taste.

Serve the with the toasted pine nuts, toasted almonds, and cinnamon.


Black ravioli with mullet and fennel.

7 thoughts on “Pumpkin Puree with Almonds, Pine Nuts, Honey and Cinnamon (Doce de Abóbora)

  1. Don’t usually make or eat dessert but absolutely love this simple offering. Altho’ we in Australia do not much think about pumpkin in summer it is freely available all year . . . shall try for sure and may make around Yule . . . thanks !!!

    Liked by 1 person

        1. Ciao Paola, leggevo sempre il tuo blog nel treno al lavoro. Da marzo non sono stato nel treno, e purtroppo non ho ancora stabilito un momento fisso per leggere blog. Credo di aver giá notato lo spostamento. Ci vado subito 🙂

          Liked by 2 people

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