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Homemade Pumpkin Puree
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5 from 1 vote

Homemade Pumpkin Puree

Skip the canned stuff and make your pumpkin puree at home!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: how to
Cuisine: American
Keyword: halloweeen, Vegan Thanksgiving
Servings: 20
Calories: 18kcal

Ingredients

  • 1 Sugar Pumpkin
  • Sea Salt

Instructions

  • Preheat oven to 400F/200C and line a baking sheet with parchment paper.
  • Slice the sugar pumpkin in half and scoop out the seeds and strings.
  • Season with a light sprinkle of sea salt and lay cut side down on the baking sheet.
  • Bake for 50-60 minutes, until tender, and allow to cool for 10 minutes before handling.
  • Scoop the pumpkin flesh out and directly into a food processor. Process until nice and smooth.
  • Store in an airtight container in the refrigerator. Will last 1 week in the refrigerator and a few months in the freezer.

Nutrition

Sodium: 1mg | Calcium: 14mg | Vitamin C: 6mg | Vitamin A: 5789IU | Sugar: 2g | Fiber: 1g | Potassium: 231mg | Calories: 18kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 4g | Iron: 1mg