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Homemade Pumpkin Puree Recipe
This is a simple and easy way to prepare Homemade Pumpkin Puree. It's perfect for fall baking!
Course Side Dish
Cuisine American
Keyword fall, gluten-free, how to, low-carb, paleo, Special Diet, vegan, vegetarian
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 4 people
Calories 43kcal
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.
- Save the pumpkin seeds to roast!
- Avoid cutting through the stem as it's much too tough for most knives.
- If you're having trouble holding the pumpkin steady as you slice, cut off a bit of the bottom so you have a flat surface.
- To store: Store homemade pumpkin puree in airtight containers in the fridge for up to 1 week.
- To freeze: Freeze the puree in freezer-safe bags for up to 3 months.
Serving: 1/4 | Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 6mg | Potassium: 258mg | Fiber: 4g | Sugar: 4g