Homemade Pumpkin Puree Recipe

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Homemade Pumpkin Puree
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Ingredients
2
Count
Nutrition
33396
Calories
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Ingredients:

  • 1 sugar pie pumpkin or other deep orange-fleshed squash, about 2 lbs. (or larger)
  • 1 to 2 tsp. vegetable oil

Directions:

  1. Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds. Rub inside of pumpkin with oil. Set pumpkin cut side down on a rimmed baking sheet.
  2. Bake until very soft when pierced, at least 45 minutes (up to 75 minutes for a very large squash). Scoop out flesh into a food processor and whirl until smooth. If purée is watery, drain in a fine strainer about 30 minutes.
  3. Make ahead: Chill up to 3 days, or freeze up to 6 months.
  4. Note: Nutritional analysis is per 1/4-cup serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 33396.47 Kcal (139824 kJ)
Calories from fat 11742.97 Kcal
% Daily Value*
Total Fat 1304.77g 2007%
Total Carbs 4442.45g 1481%
Protein 555.31g 1111%
Amount Per 100 g
Calories 3645.66 Kcal (15264 kJ)
Calories from fat 1281.9 Kcal
% Daily Value*
Total Fat 142.43g 2007%
Total Carbs 484.95g 1481%
Protein 60.62g 1111%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 776.7
    Points
  • 869
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Total Fat

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