Homemade Pumpkin Puree
Servings: 4
Calories: 88kcal
Ingredients
- 1 small sugar or pie pumpkin (about 2 to 4 pounds)
Instructions
- Preheat your oven to 400°F
- Wash the pumpkin, cut it in half lengthwise, and remove the stem
- Scrape out all the seeds and pulp
- Place the pumpkin halves, cut-side down, on the prepared baking sheet. Bake for 30 to 45 minutes, or until the flesh is completely tender and easily pierced with a fork.
- Let the pumpkin cool for 10 to 15 minutes, or until it is comfortable enough to handle. Scoop the soft pumpkin flesh away from the skin with a spoon. The flesh should separate easily once it is fully cooked.
- Using a food processor or blender, blend until the pumpkin becomes smooth and creamy.
- If the puree is watery, drain off any excess liquid.
Nutrition
Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg