Kittencal's Homemade Pumpkin Puree
November 04, 2011
Categories: Comfort Food, Side Dishes, Vegetables, Pumpkin, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Oven Roast, Fat Free, Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"For the best flavor and texture choose sugar pumpkins, roasting time will vary depending on the size of the pumpkin, plan ahead the puree must drain in the refrigerator for 24 hours. A 2-pound sugar pumpkin yields about 1-3/4 cups"
- Serving Size: 1 (226.8 g)
- Calories 551.1
- Total Fat - 22.1 g
- Saturated Fat - 4.5 g
- Cholesterol - 59 mg
- Sodium - 542.1 mg
- Total Carbohydrate - 79 g
- Dietary Fiber - 4.1 g
- Sugars - 42.8 g
- Protein - 8.8 g
- Calcium - 145.2 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Slice the pumpkin in half, then remove all the seeds, then prick skin all over with a fork and place cut side down in a baking sheet.
Bake in a preheated 350 degrees F oven until the flesh is browned and tender (about 1 hour depending on the size of the pumpkin).
Allow to cool to room temperature then scoop out the flesh, then puree in a food processor.
Place the puree in a colander then place the colander in a bowl.
Refrigerate 24 hours to allow all moisture to drain out.
Refrigerate in an airtight container for up to 2 days or freeze for up to 2 months.
Tips & Variations
No special items needed.