The flavor and texture of Fresh Pumpkin Puree can't be beat! And it's so cheap and easy to make your own when pumpkins are in season. Freeze it and enjoy pumpkin goodies all year long! how to make pumpkin puree at home | #pumpkin  #recipes | with fresh pumpkin | from pie pumpkins | to freeze @1armedMAMA
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How to Make Pumpkin Puree

The flavor and texture of Fresh Pumpkin Puree can't be beat! And it's so cheap and easy to make your own when pumpkins are in season. Or freeze homemade pumpkin puree and enjoy pumpkin goodies all year long! 
Course Snack
Cuisine American
Keyword eating seasonally, freezer meals, preserve the harvest, pumpkin, pumpkin pie filling, pumpkin puree
Prep Time 15 minutes
Cook Time 1 hour
cooling time 30 minutes
Total Time 1 hour 15 minutes
Servings 2 cups
Calories 176kcal
Author Tristin Rieken

Ingredients

  • 1 small sugar pie pumpkin about 3-5 pounds

Instructions

  • Preheat oven to 400 degrees.
  • Cut pumpkin in half and remove seeds. Place on a baking sheet and roast cut side down, until soft, 50-60 minutes. 
  • Cool completely, then scoop out flesh. If needed, transfer to a food processor and process until smooth. 
  • Keep covered in the refrigerator up to five days. Or, place in freezer bags or vacuum seal and freeze up to three months.

Notes

One 4 pound sugar pie pumpkin will yield approximately 2 cups of pumpkin puree. Equal to around 16 ounces of canned pumpkin, while the typical canned pumpkin is 15 ounces.

Nutrition

Calories: 176kcal | Carbohydrates: 44g | Protein: 6g | Sodium: 6mg | Potassium: 2312mg | Fiber: 3g | Sugar: 18g | Vitamin A: 57890IU | Vitamin C: 61.2mg | Calcium: 143mg | Iron: 5.4mg