Pumpkin puree recipe
This pumpkin puree recipe is so easy to make at home that you'll never go back to buying canned puree. All you need is a fresh pumpkin and an oven!
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Servings: 1 batch
Calories: 338kcal
Equipment
- Parchment paper
- Knife
Ingredients
- 1 medium baking pumpkin such as Hokkaido or butternut squash
Instructions
- Preheat the oven to 400F (200C) and line a baking sheet with parchment paper.
- Cut the pumpkin in half from the stem down to the bottom and scrape out the seeds with a spoon.
- Place both halves onto the baking sheet cut side down and pierce the skin with a knife in several places.
- Bake for 60 minutes or until the pumpkin is fork-tender.
- Remove from the oven and let it cool down until safe to handle.
- Remove the skin and place the flesh into a blender or a food processor (you can also use an immersion blender and a bowl), and blend until very smooth.
Video
Notes
Store in an air-tight container for up to 1 week.
Freeze for up to 2 months.
Nutrition
Nutrition Facts
Pumpkin puree recipe
Serving Size
1 batch
Amount per Serving
Calories
338
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.1
g
Sodium
30
mg
1
%
Potassium
2640
mg
75
%
Carbohydrates
88
g
29
%
Fiber
15
g
63
%
Sugar
17
g
19
%
Protein
8
g
16
%
Vitamin A
79725
IU
1595
%
Vitamin C
158
mg
192
%
Calcium
360
mg
36
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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