Easy Pumpkin Puree Recipe
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Easy Pumpkin Puree Recipe
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This pumpkin puree recipe is easy to make and more flavorful than canned pumpkin, making it great for sweet and savory recipes.
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Ingredients
- 2 /12 pound sugar pie pumpkins
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Use a sharp knife to cut off a small slice of the pumpkin's bottom so it sits flat. Cut the pumpkin in half, avoiding the stem since it's too hard to cut through. Clean out the seeds and stringy pulp, and discard them (or roast the seeds if you'd like).
- Place the pumpkin halves flesh-side down on the baking sheet. Roast it for about 45 minutes or until fork-tender. Cool the pumpkin then scoop out the flesh into the bowl of a food processor or blender. Discard the skins.
- Pulse the pumpkin a few times then blend until smooth and use in recipes calling for pumpkin puree. Or, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Notes
- • Makes about 16 ounces of Pumpkin Puree (3 cups) depending on the size of your pumpkins.
- • Pro Tip: To remove extra moisture and deepen the pumpkin flavor, roast pumpkin puree on a baking sheet. I spread it on a sheet pan and roast it at 400°F for about 15 minutes then use as directed in recipes.
Nutrition Information
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Calories
177kcal
(9%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.1g
Sodium
7mg
(0%)
Potassium
2312mg
(66%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
57888IU
(1158%)
Vitamin C
61mg
(68%)
Calcium
143mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 7mg | 0% |
| Potassium | 2312mg | 49% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 57888IU | 1158% |
| Vitamin C | 61mg | 68% |
| Calcium | 143mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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