Homemade Pumpkin Puree
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Homemade Pumpkin Puree
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Pumpkin puree that is homemade cannot be beat! With its fresh taste and amazing texture, once you have tried this you will never go back! It is perfect for all of your fall recipes!
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Ingredients
- 1-2 pie pumpkins sometimes called sugar pumpkins
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Instructions
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- Cut your pumpkin in half and scoop out the seeds. (Head to this recipe here to find out how to roast your seeds!) Place cut side down on the baking sheet and roast for 45-60 minutes until it can be easily poked with a fork. Remove from the oven and allow the pumpkin to cool completely.
- Use a spoon to remove the softened flesh from the inside of the pumpkin and discard the skin. Press through a potato ricer or use a food processor to blend it up. If you are using a potato ricer you may have to scrape any fibrous pumpkin off the bottom and top of the plate before pressing more through.
- Refrigerate pureed pumpkin in an airtight container or freeze in a freezer bag.
Nutrition Information
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Calories
354kcal
(18%)
Carbohydrates
88g
(29%)
Protein
14g
(28%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
14mg
(1%)
Potassium
4624mg
(132%)
Fiber
7g
(28%)
Sugar
38g
(76%)
Vitamin A
115777IU
(2316%)
Vitamin C
122mg
(136%)
Calcium
286mg
(29%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 1Will Vary Depending On The Size Of Your Pumpkin
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 88g | 29% |
| Protein | 14g | 28% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 14mg | 1% |
| Potassium | 4624mg | 98% |
| Fiber | 7g | 28% |
| Sugar | 38g | 76% |
| Vitamin A | 115777IU | 2316% |
| Vitamin C | 122mg | 136% |
| Calcium | 286mg | 29% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
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