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.
Servings 6 servings
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.
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