By Paul Scally
Homemade Pumpkin Puree
4 steps
Prep:10minCook:45min
This is less of a recipe and more of a method, as you'd probably use pumpkin puree in something else. Try replacing mashed bananas or unsweetened applesauce in my baked goods with this for a delicious fall twist. Similar is my Roasted Sweet Potato Puree, which can also be used just like pumpkin puree!
Updated at: Thu, 24 Oct 2024 21:18:06 GMT
Nutrition balance score
Great
Glycemic Index
75
High
Glycemic Load
8
Low
Nutrition per serving
Calories43.7 kcal (2%)
Total Fat0.2 g (0%)
Carbs10.9 g (4%)
Sugars4.6 g (5%)
Protein1.7 g (3%)
Sodium1.7 mg (0%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Wash the pumpkin, cut off the stem, and slice in half. Scoop out the seeds with a spoon
Step 2
Place the pumpkin halves cut side down on a parchment line baking sheet, and roast at 400F until fork tender (about 45-60 minutes). Flip over to let steam out for a few minutes
Step 3
Cut off the ends, and transfer to a food processor (with the skins!!). Blend until smooth
Step 4
My whole raw pumpkin weighed 764 g, and I ended up with 368 g of puree. That's about 1.5 cups or 3 servings of 1/2 cup (120 g)
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