Homemade pumpkin puree
Servings: 1
Ingredients
- 1 sugar pie pumpkin or similar small baking pumpkin
- 1 TBPS Avocado oil or other high smoke point oil such as canola
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper for easy cleanup.
- Cut pumpkin in half, remove stem. Scoop out seeds and any stringy parts.
- Brush with oil, arrange cut side down on the baking sheet.
- Bake for 45 minutes to 1 hour, or until pumpkin is very tender and easily pierced with a knife.
- When cool enough to handle, carefully remove skin (It should peel off fairly easily).
- Transfer to a food processor and process until smooth. Use right away, or store in the fridge in an airtight container for up to 3 days. To keep longer, store in a freezer safe container in the freezer for up to 6 months.
Nutrition
Serving: 1g | Calories: 484kcal | Carbohydrates: 88g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 14mg | Potassium: 4624mg | Fiber: 7g | Sugar: 38g | Vitamin A: 115777IU | Vitamin C: 122mg | Calcium: 286mg | Iron: 11mg