Ingredients
- 2 lb pumpkin (sugar or pie)
Instructions
- Clean the outside of your pumpkin, cut in half and scrape out the seeds and stringy bits with a spoon.
- Roast: Heat oven to 400°F. Place the two pumpkin halves cut-side down in a baking dish or baking sheet lined with parchment. Roast for 45-60 minutes or until very soft inside and fork tender.
- Remove pumpkin from the oven and let cool. Once cool, scrape off the flesh of the pumpkin, leaving the shell behind. If there is a lot of thick flesh that is too hard to be scraped up, then the pumpkin needs to roast longer.
- Blend: Place the pumpkin flesh in a food processor or high powered blender and puree until smooth and creamy.
- Let cool completely before using or refrigerating for later use.
- To store: pumpkin puree should last 4-7 days in the fridge in an airtight container or in the freezer for up to 3 months.
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 59
- Sugar: 6g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin puree