Homemade Pumpkin Puree

Prep Time: 10

Cook Time: 30

Let cool: 1

Total Time: 1 40

Servings: 4 (makes 4-5 cups total)

Learn how to make homemade pumpkin puree from scratch with this simple process. It's easy to make and tastes so much more fresh than the canned stuff!

Ingredients

1 sugar pumpkin (around 5 pounds)
Fine sea salt (optional)

Instructions

Line pan. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper and set aside.
Clean pumpkin. Cut the top off the pumpkin and then in half. Remove all seeds and fibers. Remove fibers with scissors if needed. Rinse and pat dry. Then slice into 6 pieces.
Roast pumpkin. Place the pumpkin onto the pan with skin facing up. Sprinkle with salt if desired. Then bake for 30-45 minutes, or until fork tender.
Cool. Let the pumpkin cool for 1 hour. Then remove skin and scoop the flesh into a food processor.
Puree. Process the pumpkin for 3-5 minutes, or until the puree is very smooth.
Store. Store in the refrigerator for up to 1 week or freeze for up to 3 months in a zip top bag.

Notes

Makes about 4-5 cups.

Nutrition

Serving: 1cup, Calories: 88kcal, Carbohydrates: 22g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 3mg, Potassium: 1156mg, Fiber: 2g, Sugar: 9g, Vitamin A: 28944IU, Vitamin C: 31mg, Calcium: 71mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.