Homemade Pumpkin Puree

GF V DF VG NF SF Oct 24, 2024

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This is less of a recipe and more of a method, as you'd probably use pumpkin puree in something else. Try replacing mashed bananas or unsweetened applesauce in my baked goods with this for a delicious fall twist

Similar is my Roasted Sweet Potato Puree, which can also be used just like pumpkin puree! Below are some great pumpkin or sweet potato recipes that you can use your puree on

• Pumpkin Pie Protein Overnight Oats
• Pumpkin Protein Pancakes
• Sweet Potato Banana Mini Muffins
• Sweet Potato Yogurt with Slices Strawberries
• Sweet Potato Brownies
  
• Sweet Potato Blondies
  
• Protein Pumpkin Bread
  
• Perfect Protein Packed Pumpkin Pie
• Frosted Pumpkin Cake

- 1 small (764 g) Sugar pumpkin

1. Wash the pumpkin, cut off the stem, and slice in half. Scoop out the seeds with a spoon

2. Place the pumpkin halves cut side down on a parchment line baking sheet, and roast at 400F until fork tender (about 45 minutes). Flip over to let steam out for a few minutes

3. Cut off the ends, and transfer to a food processor (with the skins!!). Blend until smooth

https://www.poormanprotein.com/recipes/pumpkin-puree

Description

This is less of a recipe and more of a method, as you'd probably use pumpkin puree in something else. Try replacing mashed bananas or unsweetened applesauce in my baked goods with this for a delicious fall twist

Similar is my Roasted Sweet Potato Puree, which can also be used just like pumpkin puree! Below are some great pumpkin or sweet potato recipes that you can use your puree on

• Pumpkin Pie Protein Overnight Oats
• Pumpkin Protein Pancakes
• Sweet Potato Banana Mini Muffins
• Sweet Potato Yogurt with Slices Strawberries
• Sweet Potato Brownies
  
• Sweet Potato Blondies
  
• Protein Pumpkin Bread
  
• Perfect Protein Packed Pumpkin Pie
• Frosted Pumpkin Cake

Time

Prep Time:

10 minutes

Cook Time:

45 minutes

Total Time:

55 minutes

Cost

Total Cost:

Cost per Serving:

$0.76

Ingredients

Serving(s)

1 small Sugar pumpkin

Instructions

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Pictures: Shown

1. Wash the pumpkin, cut off the stem, and slice in half. Scoop out the seeds with a spoon
2. Place the pumpkin halves cut side down on a parchment line baking sheet, and roast at 400F until fork tender (about 45 minutes). Flip over to let steam out for a few minutes

3. Cut off the ends, and transfer to a food processor (with the skins!!). Blend until smooth

Notes

1. My whole raw pumpkin weighed 764 g, and I ended up with 368 g of puree. That's about 1.5 cups or 3 servings of 1/2 cup (120 g)

Nutrition Facts

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Servings: 3

Serving Size: 1/2 cup (120 g)

Calories: 66

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Total Fat: 0.3g (0 %)

Saturated Fat: 0.1g (1 %)

Polyunsaturated Fat: 0.0g

Monounsaturated Fat: 0.0g

Cholesterol: 0mg (0 %)

Sodium: 3mg (0 %)

Total Carbohydrate: 16.6g (6 %)

Fiber: 1.3g (5 %)

Net Carbs: 15.3g

Total Sugar: 7.0g

Protein: 2.6g (5 %)

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Vitamin B12: 0.0mcg (0 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 53mg (4 %)

Iron: 2.04mg (11 %)

Magnesium: 31mg (7 %)

Potassium: 866mg (18 %)

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Glycemic Index

:

75.0

Glycemic Load

:

12.4

Sources of Inspiration

https://dontwastethecrumbs.com/diy-homemade-pumpkin-puree/#tasty-recipes-83273-jump-target

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