Description
A guide to creating the perfect batch of homemade pumpkin puree, emphasizing freshness and flavor.
Ingredients
Scale
- 1 pie pumpkin or sugar pumpkin
Instructions
- Wash the exterior of the pumpkin to remove dirt.
- Carefully cut the pumpkin in half from stem to base.
- Scoop out all seeds and fibrous strands.
- Place pumpkin halves cut-side down on a lined baking sheet.
- Roast in a preheated oven at 375°F (190°C) for 45 minutes to 1 hour until fork-tender.
- Cool the roasted pumpkin halves and scoop out the flesh.
- Process the cooked pumpkin flesh in a food processor or high-speed blender until smooth, adding a little water if necessary.
- Store in an airtight container or freeze for longer use.
Notes
For the smoothest texture, use a food processor. Freeze leftovers in small batches for easy use later.
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 3g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg