Homemade Pumpkin Puree

Pumpkin puree in bowl with napkin and mini pumpkins

Making your own pumpkin puree is easy to do and tastes SO much better than the stuff in the can!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Blending time 5

Total Time 1 10

Course Pantry Staple

Cuisine American

Servings cups

Calories 151 kcal

Ingredients

1 pumpkin
1 Tbsp butter or coconut oil or olive oil

Instructions

Preheat your oven to 375° F.
With a large knife cut the pumpkin in half and scoop out the seeds and stringy stuff.
Coat the cut edges of the pumpkin with butter or oil and place on a rimmed cookie sheet right side up or upside down
Put it in the oven for 45 minutes to an hour until it's fork tender
Let cool. Scoop the flesh away from the rind and process in a blender or food processor, or mash with a potato masher until smooth.

Notes

If you roast more than 1 pumpkin at a times, make sure there is a little space between the pieces for heat circulation.

Nutrition

Serving: 1cupCalories: 151kcalCarbohydrates: 29gProtein: 5gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 35mgPotassium: 1542mgFiber: 2gSugar: 13gVitamin A: 38709IUVitamin C: 41mgCalcium: 96mgIron: 4mg

Keyword homemade, pumpkin puree

Tried this recipe?Let us know how it was!