0 from 6 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 59 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 3-4 pound sugar pumpkin
- kosher salt to taste
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
59kcal
(3%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
2mg
(0%)
Potassium
771mg
(22%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
19307IU
(386%)
Vitamin C
20mg
(22%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 59
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 771mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 19307IU | 386% |
| Vitamin C | 20mg | 22% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.