Homemade Pumpkin Puree is easy to make from scratch and is a delicious, fresh alternative to canned pumpkins.
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HOW TO MAKE HOMEMADE PUMPKIN PUREE
1 sugar pumpkin (about 2.5 pounds)
DIRECTIONS:
Preheat oven to 400 F.
Cut off the top of the pumpkin and then slice the pumpkin in half lengthwise.
Scoop out all the seeds and any of the stringy pumpkin membranes (be sure to save those seeds!) and then lay pumpkin skin side UP on a rimmed baking sheet that has been lined with parchment paper or a Silpat mat.
Roast for 35-40 minutes or until fork tender.
Once the pumpkin has cooled a bit, peel off the skin and pop the pumpkin into a food processor. Blend until you have nice creamy delicious, pumpkin puree.
Store in the fridge for up to two weeks.
1/2 cup puree: Calories: 50; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugars: 4g Protein: 2g
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Photo credit: Gamzova Olga
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