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5
from 1 vote
Homemade Pumpkin Puree
Skip the canned stuff and make your pumpkin puree at home!
Prep Time
5
mins
Cook Time
1
hr
Total Time
1
hr
5
mins
Course:
how to
Cuisine:
American
Keyword:
halloweeen, Vegan Thanksgiving
Servings:
20
Calories:
18
kcal
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:
1
mg
|
Calcium:
14
mg
|
Vitamin C:
6
mg
|
Vitamin A:
5789
IU
|
Sugar:
2
g
|
Fiber:
1
g
|
Potassium:
231
mg
|
Calories:
18
kcal
|
Saturated Fat:
1
g
|
Fat:
1
g
|
Protein:
1
g
|
Carbohydrates:
4
g
|
Iron:
1
mg