Pumpkin Puree
It's incredibly easy to make your own pumpkin puree with a fresh pumpkin!
Calories 45kcal
Equipment
Ingredients
- 1 Pie or sugar pumpkin
Instructions
- Preheat oven to 400 degrees F.
- Carefully, cut the pumpkin in half.
- Using a spoon, scoop out the seeds and set them aside if you intend to roast them, or discard.
- Place the pumpkin halves face down on a baking sheet.
- Bake for about 45 minutes, or until the pumpkin is very soft, and you can push the skin in without much pressure.
- Allow the pumpkin to cool.
- Scoop the flesh out of the skin, and into a food processor.
- Puree for a few minutes until the pumpkin is very smooth.
- Keep in the refrigerator for up to a week, or freeze for up to 6 months.
Nutrition
Serving: 0.5cup | Calories: 45kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.05g | Sodium: 5mg | Potassium: 330mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3164IU | Vitamin C: 5mg | Vitamin K: 20µg | Calcium: 20mg | Iron: 1mg | Magnesium: 28mg
