Homemade Pumpkin Puree
After many frustrating attempts at making homemade pumpkin puree, I’ve finally landed on the secrets to make it absolutely amazing! Those cans of pumpkin puree at the grocery store don’t even come close to the homemade version. And a big bonus if you grow your own pumpkins is it’s so much cheaper to make.
Calories: 6kcal
Ingredients
- Pumpkin
Instructions
- Preheat oven to 350ºF
- Cut the pumpkin in half hamburger style
- Scrape out the seeds and strings
- Place on a baking sheet lined with parchment paper, with the skin side exposed and the pumpkin meat facing down.
- Cook for about one hour or until the pumpkin is very soft.
- Take out of the oven and place in a colander or strainer that is over a bowl. The goal is to have all the extra liquid drain off the pumpkin.
- Let the pumpkin sit in the colander until it cools off.
- Discard the liquid (I couldn’t think of a way to use the excess but if you would like to save and use it for something that’s great too!)
- Peel the skin off the pumpkin
- Place the pumpkin in a blender or food processor and puree until smooth.
- At this point you can put it in a freezer safe container and freeze until you use it.
Nutrition
Calories: 6kcal | Carbohydrates: 0.1g | Protein: 0.3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 0.1mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 0.2IU | Vitamin C: 0.02mg | Calcium: 0.5mg | Iron: 0.1mg
