Homemade Pumpkin Puree
This super simple homemade pumpkin puree is packed full of flavor. Once you know how easy it is to make your own, you will never need to use canned pumpkin puree again.
Servings: 4 cups
Ingredients
- 4 pound sugar pumpkin
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F and line a baking sheet pan with parchment paper.
- Cut pumpkin in half and remove seeds. Save the seeds to make sweet and salty roasted pumpkin seeds.
- Lay halved pumpkin on a baking sheet, drizzle inside with olive oil, rub the oil over the inside flesh, and sprinkle with kosher salt,
- Roast for 35-45 minutes depending on size. You will know when the pumpkin is ready because the skin will look a little shriveled and the inside will be soft.
- Pull the pumpkin out of the oven and let cool on the counter.
- Scoop out pumpkin flesh and add it to the bowl of a food processor. Process until smooth.
- Store in an air-tight container and use within one week.
Nutrition
Serving: 1cup | Calories: 149kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 1542mg | Fiber: 2g | Sugar: 13g | Vitamin A: 38614IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 4mg