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Homemade Pumpkin Puree
This super simple homemade pumpkin puree is packed full of flavor. Once you know how easy it is to make your own, you will never need to use canned pumpkin puree again.
Servings: 4 cups
Calories: 149 kcal
Ingredients
- 4 pound sugar pumpkin
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F and line a baking sheet pan with parchment paper.
- Cut pumpkin in half and remove seeds. Save the seeds to make sweet and salty roasted pumpkin seeds.
- Lay halved pumpkin on a baking sheet, drizzle inside with olive oil, rub the oil over the inside flesh, and sprinkle with kosher salt,
- Roast for 35-45 minutes depending on size. You will know when the pumpkin is ready because the skin will look a little shriveled and the inside will be soft.
- Pull the pumpkin out of the oven and let cool on the counter.
- Scoop out pumpkin flesh and add it to the bowl of a food processor. Process until smooth.
- Store in an air-tight container and use within one week.
Cup of Yum
Nutrition Information
Serving
1cup
Calories
149kcal
(7%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Sodium
295mg
(12%)
Potassium
1542mg
(44%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
38614IU
(772%)
Vitamin C
41mg
(46%)
Calcium
95mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 149
% Daily Value*
| Serving | 1cup | |
| Calories | 149kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 295mg | 12% |
| Potassium | 1542mg | 33% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 38614IU | 772% |
| Vitamin C | 41mg | 46% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.