Homemade Pumpkin Puree
Homemade pumpkin puree is easy to make and perfect for your favorite pumpkin recipes. Learn how to roast a pumpkin, how to puree pumpkin, how to store your pumpkin puree and how long it will last in your fridge.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: DIET, how-to, KITCHEN BASICS
Cuisine: American, dairy free, gluten free, low carb + keto, nut free, Paleo, vegan, vegetarian, Whole30
Servings: 1 servings
Calories: 354kcal
- 1 sugar pumpkin about 2.5 pounds
Pre heat oven to 400
Cut off the top of the pumpkin and then slice pumpkin in half lengthwise.
Scoop out all the seeds and any of the stringy pumpkin membranes (be sure to save those seeds!) and then lay pumpkin skin side UP on a rimmed baking sheet that has been lined with parchment paper or a silpat mat.
Roast for 35-40 minutes or until fork tender.
Once the pumpkin has cooled a bit, peel off the skin and pop pumpkin into a food processor. Blend until you have nice creamy delicious, pumpkin puree.
Store in the fridge for up to two weeks.
Serving: 1g | Calories: 354kcal | Carbohydrates: 88g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 4624mg | Fiber: 7g | Sugar: 38g | Vitamin A: 115777IU | Vitamin C: 122mg | Calcium: 286mg | Iron: 11mg