Homemade Pumpkin Puree Recipe
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4.7
6 reviews
Excellent
Homemade Pumpkin Puree Recipe
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Homemade pumpkin puree couldn't be easier than this simple method! Seriously the easiest!
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Ingredients
- 1 pound pumpkin baking variety
Instructions
- Preheat oven to 350º F.
- Place pumpkin on a parchment lined rimmed baking sheet and place into oven. Bake until a paring knife can easily be inserted into the skin of the pumpkin, about 1 hour.
- Remove the pumpkin from the oven and allow to cool for about 30 minutes. Slice the pumpkin in half with a knife, and then scoop out the seeds and membrane from the inside of the pumpkin, saving the seeds for roasting.
- Scoop out the soft pumpkin flesh with a large spoon and place into blender and puree. Strain to remove any remaining stringy pieces and store in an airtight container in the refrigerator for up to three days or in the freezer for several months.
Notes
- Makes 2 pounds puree.
Nutrition Information
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Serving
0.5cup
Calories
41.5kcal
(2%)
Carbohydrates
110g
(37%)
Protein
1.3g
(3%)
Sodium
6mg
(0%)
Potassium
252mg
(5%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Calcium
32mg
(3%)
Iron
1.69mg
(9%)
Nutrition Facts
Serving: 32(1/2 cup) servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 41.5kcal | 2% |
| Carbohydrates | 110g | 37% |
| Protein | 1.3g | 3% |
| Sodium | 6mg | 0% |
| Potassium | 252mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Calcium | 32mg | 3% |
| Iron | 1.69mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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