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–+ servings

Pumpkin Puree

seattlerootstexasboots.com
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 16 oz
Calories 217 kcal

Equipment

Ingredients
  

  • 1 sugar or pie pumpkin no halloween pumpkins

DIRECTIONS
 

  • Preheat oven to 400°F and line a sheet pan with parchment paper.
  • Cut the pumpkin in half and scoop out the guts and seeds. Place the pumpkin halves skin side up on the sheet pan.
    1 sugar or pie pumpkin
  • Bonus: Pick out and rinse the seeds and turn them into a roasted pumpkin seed snack.
  • Bake the pumpkin for 40-60 minutes or until you can easily pierce it with a fork. Let the pumpkin cool for about an hour before handling.
  • Discard the skin and place the flesh inside a food processor, immersion blender stand mixer. Puree until smooth and stop to scrape down sides if needed *see note. Enjoy!

Notes

*If the consistency is too watery you can place in a fine mesh strainer for about 30 minutes. If it is too thick you can add in water a tablespoon at a time.
This recipe is not specifically meant for celiac individuals. Instead this is meant for gluten sensitive individuals. It is not recommended for individuals with celiac. This recipe is not meant for vegan individuals, instead for dairy sensitive individuals.
Click here to add your own private notes.

Nutrition

Serving: 1cup | Calories: 217kcal | Carbohydrates: 31.04g | Protein: 3.48g | Fat: 8.69g | Saturated Fat: 1.77g | Trans Fat: 0g | Cholesterol: 23.17mg | Sodium: 2130mg | Potassium: 148.81mg | Fiber: 1.6g | Sugar: 16.82g | Vitamin A: 439.13IU | Vitamin C: 0mg | Calcium: 57.03mg | Iron: 0.8mg

Nutritional information listed is just an estimate.

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