Homemade Pumpkin Puree
Make your pumpkin pie, pumpkin bread, pumpkin cookies and all your other favorite recipes that call for pumpkin puree extra special by starting with this homemade fresh pumpkin puree. It's easier than you think. Plus you can do a big batch and freeze some for later use--it keeps well in the refrigerator or freezer. For a thicker puree, place the pumpkin mash in a fine-mesh strainer lined with cheesecloth and set aside for 30 minutes to drain off any excess liquid.
Source: EatingWell Magazine, October 2019
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 1 week or freeze for up to 3 months.
Equipment: Parchment paper
Nutrition Facts
Serving Size: 1/2 cup
Per Serving:
52 calories; protein 2g 4% DV; carbohydrates 12.9g 4% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 5.5g; fat 0.2g; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 16893.8IU 338% DV; vitamin c 17.9mg 30% DV; folate 31.8mcg 8% DV; calcium 41.7mg 4% DV; iron 1.6mg 9% DV; magnesium 23.8mg 9% DV; potassium 674.7mg 19% DV; sodium 2mg.
Exchanges:
1 starch