This is a simple and easy way to prepare Homemade Pumpkin Puree. It's perfect for fall baking!
Preheat the oven to 375 degrees F.
Slice the pumpkin in half and if your pumpkin is big cut it in more pieces.
Remove the seeds with a spoon.
Pierce the wedges many times with a fork.
Place the pumpkin wedges onto a baking sheet with aluminum foil skin-side up.
Roast for 45 to 60 minutes until the pumpkin is tender.
Remove from the oven and let it cool for about 10-15 mins.
Scrape the flesh from the skin.
Add it to a high-powered blender or food processor and puree until smooth.
Store pumpkin in the container with lid in the fridge. It will last for about a week.
fall, gluten-free, how to, low-carb, paleo, Special Diet, vegan, vegetarian
Nutrition InformationAmount per serving (1/4) — Calories: 43, Sodium: 6mg, Potassium: 258mg, Carbohydrates: 10g, Fiber: 4g, Sugar: 4g, Protein: 1g
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