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
- Credits : Canadian Living Magazine
Ingredients
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
- Folate 16
- Calcium 6
- Vitamin A 45
- Vitamin C 32
