Fresh Pumpkin Purée Fresh Pumpkin Purée

Fresh Pumpkin Purée Image by: Jodi Pudge Author: Jennifer Bartoli and The Canadian Living Test Kitchen

If you think fall is synonymous with pumpkin pies and spiced lattes, this recipe will be your go-to all season long. Pumpkin purée is so easy to prepare and, best of all, homemade will give all of your pumpkin treats the freshest flavour possible.

  • Prep time 10 minutes
  • Total time 3 hours

Ingredients

  • 1 sugar pumpkin (about 1.5 kg)

Method

Halve and seed pumpkin; prick skin all over with fork. Arrange, flesh side down, on foil-lined rimmed baking sheet. Roast in 375°F oven until flesh is tender, about 1 hour. Let cool for 15 minutes.

Scoop flesh into food processor; purée until smooth. Drain in cheesecloth-lined sieve for 1 1/2 hours. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)

Makes about 1-3/4 cups.

Nutritional facts per 1 cup: about

  • Fibre 5 g
  • Sodium 4 mg
  • Sugars 4 g
  • Protein 3 g
  • Calories 82
  • Potassium 948 mg
  • Cholesterol 0 mg
  • Total carbohydrate 20 g

%RDI

  • Iron 16
  • Fibre 0.0
  • Folate 16
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 45
  • Vitamin C 32
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fresh Pumpkin Purée

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