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Homemade Pumpkin Puree
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Nutrition Facts
Serving Size 198 g
(Approx. 2 Servings)
Amount Per Serving
Calories 70 Calories From Fat 5
% Daily Value*
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 10 mg 0%
Total Carbohydrate 15 g 5%
Dietary Fiber 8 g 32%
Sugars 7 g
Protein 3 g
Vitamin A 490% • Iron 6%
Vitamin C 0% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Homemade Pumpkin Puree
Rate and Review | Read Reviews (1)
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

2 1/2 Lb baking pie pumpkin, or sugar pumpkin
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Instructions

1
Preheat oven to 350ºF. Using a very sharp knife cut stem off of pumpkin. Cut in half through where the stem used to be.
2
Using a melon baller or large spoon remove seeds and surrounding soft, spongy inside. Reserve seeds for roasting separately if desired. Only firm pumpkin meat should be left behind.
3
Place cut side down on a baking sheet lined with parchment paper or foil. Roast in oven for 35 to 45 minutes, depending on exact size of pumpkin.
4
Using a large spoon remove roasted pumpkin from skin. Place in a food processor and puree until smooth.
5
Chef's Note: Homemade pumpkin puree has a more velvety, butter mouth feel and can be used in equal quantities to replace canned pumpkin puree.
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