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Pumpkin Puree

Pumpkin Puree

Avatar photoWeatherly Becker-Gottlieb
When 'homemade' is as easy as this Pumpkin Puree, you'll never go back to the can.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 6
Calories 59 kcal

Ingredients
  

  • 1 small baking pumpkin 4 to 6 pounds
  • Fine sea salt optional

Instructions
 

  • Preheat your oven to 400°F and get a baking sheet ready with parchment paper to prevent sticking.
  • Clean the pumpkin by giving it a good rinse and patting it dry. Carefully cut the pumpkin in half, working around the stem, and then pull the halves apart.
    Pumpkin Puree
  • Remove the seeds and stringy parts from inside the pumpkin. If you like, sprinkle a little salt on the flesh for added flavor. Place the halves cut-side down on your prepared sheet.
    Pumpkin Puree
  • Bake the pumpkin until it's tender and separates easily from the skin, which should take about 45 to 60 minutes.
    Pumpkin Puree
  • Once the pumpkin is cool enough to handle, scoop out the flesh and puree it in a food processor until smooth.
    Pumpkin Puree

Nutrition

Calories: 59kcalCarbohydrates: 15gProtein: 2gFat: 0.2gSaturated Fat: 0.1gSodium: 2mgFiber: 1g
Keyword Pumpkin Puree
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