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
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; 0.2 g total fat; 0.1 g saturated fat; 2 mg sodium. 675 mg potassium; 12.9 g carbohydrates; 1 g fiber; 5 g sugar; 2 g protein; 16894 IU vitamin a iu; 18 mg vitamin c; 32 mcg folate; 42 mg calcium; 2 mg iron; 24 mg magnesium;
Exchanges:
1 starch