Homemade Pumpkin Puree
Once you make this Homemade Pumpkin Puree, you'll never buy canned pumpkin again. Perfect for pumpkin pie, pumpkin roll, pumpkin soup, and so much more. And all you need is pumpkin!
Servings: 3 servings (1 cup each)
Calories: 118kcal
Ingredients
- 1 medium-sized pie pumpkin
Instructions
- Prep. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Prepare the pumpkin. Cut the pumpkin in half from stem to heal and scoop out the seeds and stringy “guts”. Cut as much of the stem off as possible without cutting the pumpkin flesh.
- Roast. Place the pumpkin halves cut side down on the prepared baking sheet, poke holes in the top with a fork, and roast (uncovered) for 1 hour or until you can easily poke through the flesh with a fork.
- Cool. Allow the pumpkin to cool.
- Puree. Scoop the flesh out of the pumpkin and transfer it to a food processor. Puree until smooth. Discard the pumpkin skin.
- Drain. Place the puree in the center of the cheesecloth. Wrap the cheesecloth around the puree and squeeze as much water out as possible.
Nutrition
Calories: 118kcal | Carbohydrates: 29g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 1541mg | Fiber: 2g | Sugar: 13g | Vitamin A: 38592IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 4mg