Homemade Pumpkin Puree Recipe
Made from scratch, homemade Pumpkin Puree is a staple ingredient in so many of your favorite pumpkin recipes. It's also simple, made with 1 ingredient and better than any canned version.
Calories: 354kcal
Ingredients
- 1 sugar pumpkin
Instructions
- Preheat oven to 350 degrees.
- Cut the top off of the pumpkin and discard it.
- Flip the pumpkin over so the cut side is down (this creates a nice stable base) and cut the pumpkin in half.
- Use a spoon (or your hands) to remove the seeds and strings. You can save the seeds to roast later if you’d like.
- Place the pumpkin cut-side down onto a lined baking sheet. Place in the oven and bake for 35-45 minutes or until the inside is tender.
- Remove from the oven and flip over, allow to cool for 10 minutes before scraping the insides out, discard the peel.
- Place in a blender or food processor and pulse until silky smooth.
- Let cool and use, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 354kcal | Carbohydrates: 88g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 4624mg | Fiber: 7g | Sugar: 38g | Vitamin A: 115777IU | Vitamin C: 122mg | Calcium: 286mg | Iron: 11mg