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.
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.
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