Go Back
+ servings
Print Recipe
5 from 20 votes

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
Cook Time40 minutes
Total Time55 minutes
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
Author: Dani Spies

Ingredients

  • 1 sugar pumpkin about 2.5 pounds

Instructions

  • 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.

Video

Nutrition

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