Fresh Pumpkin Puree (Way Too Easy to Use a Can)

DivasCanCook's picture

Jan. 09, 2012

Take advantage of all of these pumpkins this time of year and stock your freezer with fresh pumpkin puree.

Fresh pumpkin puree has a TON of health benefits.

I normally buy the canned pumpkin puree but this year I was in the mood for trying something different. Homemade pumpkin puree is super easy to make and can last in the freezer for up to a year.

Ingredients

Pumpkin 2 Small (pie pumpkins)

Directions

GETTING READY

1. Preheat the oven to 350 degrees F.

2. Cut off the tip of the pumpkin and slice it into half.

3. Scoop out the seeds (save it for later use).

MAKING

4. Bake for 1 hour or till the flesh is soft.

5. Remove from oven and let it cool till it can be handled.

6. Scrape out the soft flesh and transfer into a blender and blend till smooth.

SERVING

7. Use this puree to make recipes like pie, desserts etc or put in a freezer bag or air tight container and store in the freezer for over a year.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 173Calories from Fat 6

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 6 mg0.25%

Total Carbohydrates 43 g14.3%

Dietary Fiber 3 g12%

Sugars 9 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet