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.

Servings: 1 servings

Author: Dani Spies

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Course:

Cuisine:

American Gluten Free Vegan Vegetarian dairy free low carb + keto Paleo nut free Whole30

🧂 Ingredients

1 sugar pumpkin

about 2.5 pounds

Instructions

1 Pre heat oven to 400
2 Cut off the top of the pumpkin and then slice pumpkin in half lengthwise.
3 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.
4 Roast for 35-40 minutes or until fork tender.
5 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.
6 Store in the fridge for up to two weeks.

Nutrition Info

Name	Amount
Serving	1 g
Calories	354 kcal
Carbohydrates	88 g
Protein	14 g
Fat	1 g
Saturated Fat	1 g
Sodium	14 mg
Potassium	4624 mg
Fiber	7 g
Sugar	38 g
Vitamin A	115777 IU
Vitamin C	122 mg
Calcium	286 mg
Iron	11 mg