Homemade Pumpkin Puree Recipe
This is a simple and easy way to prepare Homemade Pumpkin Puree. It's perfect for fall baking!
Servings 4 people
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.
Serving: 1/4 | Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 6mg | Potassium: 258mg | Fiber: 4g | Sugar: 4g