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How to make pumpkin puree from scratch - stored in glass jar
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5 from 2 votes

How to Make Pumpkin Puree

Learn how to make pumpkin puree at home from scratch to use in your favorite fall recipes. This homemade puree is simple and so easy to make.
Course Ingredient
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 59kcal
Author Yumna Jawad

Ingredients

Instructions

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Remove the stem of the pumpkin and cut in half, scoop out the seeds and fiber with a large spoon. Reserve the seeds for roasting.
  • Sprinkle the flesh with salt and lay the halves flesh side down on the prepared baking sheet.
  • Roast until a knife can easily be inserted and removed, 30-45 minutes.
  • Allow to cool for an hour, remove the flesh and process in a food processor until very smooth, 3-4 minutes. Store in the fridge for 1 week or the freezer for 3 months.

Nutrition

Calories: 59kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19307IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg