Pumpkin Purée
Use this recipe as a base for all the fall goodies – from pumpkin pie, pumpkin pie hummus, pumpkin dip, pumpkin spice lattes, pumpkin bread/muffins or even savory soups and stews. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 1 cup per pound of pumpkin
Calories: 477kcal
Equipment
- Blender or Food Processor
- Baking Sheet
- Oven
- Storage Container(s)
Ingredients
- 1 pie pumpkin*
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F. Wash pumpkin and cut in half (don't try to cut through the stem - cut as far as you can and pull each half apart). Remove seeds and pith.
- Brush with olive oil. Sprinkle with optional seasoning. Place on a baking tray, cut side down and bake 35-40 minutes or until tender when pierced.
- Allow to cool. Scoop flesh into a food processor or blender, working in batches if necessary.
- Store in mason jar in fridge for 1 week or freeze up to 3 months.
Video
Nutrition
Calories: 477kcal | Carbohydrates: 88g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Sodium: 14mg | Potassium: 4624mg | Fiber: 7g | Sugar: 38g | Vitamin A: 115777IU | Vitamin C: 122mg | Calcium: 286mg | Iron: 11mg