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Homemade Pumpkin Puree

 
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It tastes so mush better than the stuff you can buy in a can. It contains no fat, is healthy and it can be stored in the freezer for more than 6 months.

Yield

8

servings

Prep

20

min

Cook

50

min

Ready

90

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

1 each pumpkin
*
1 cup water

Directions

Homemade pumpkin puree!

Cut the pumpkin into big pieces; scrape out the seeds.

Put the pumpkin pieces in a large pan and add 1 cup water.

Bake 375 F for 40 to 50 minutes until the pumpkin feels soft when pierced with a skewer.

Cool for 1o minutes before removing the skin.

Cut pumpkin into smaller pieces and make pure with a fork or in a food processor.

Note: This recipe will create a pumpkin puree that is more watery compared to a canned pumpkin puree.

For best results use this updated recipe:

Fresh Pumpkin Puree

 

* not incl. in nutrient facts

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Comments


Peoria, United States
 over 6 years ago

can i use white pumpkin

Any kind of pumpkin or squash can be used.

Home chef
Uxbridge, Canada
 over 1 year ago

Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 00% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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