House of Nash Eats · by Amy Nash★ 4.8 (18)
How to Make Homemade Pumpkin Puree
NUTRITION · PER SERVING55M COOK
CAL 7%·PRO 10%
CARBS 33G100% OF CAL
3G FIBER0G ADDED14G INTRINSIC16G OTHER14G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade pumpkin puree made by roasting and blending fresh pumpkin. A versatile component for baking and cooking during fall, not eaten on its own.
componentamerican⚙️ food processor🍪 sheet pan🔥 oven🌀 blender
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 sugar pumpkins
- large baking sheet
At a glance
PER SERVING · TIME 55M
CAL 7%·PRO 10%
CARBS 33G100% OF CAL
3G FIBER0G ADDED14G INTRINSIC16G OTHER14G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 5mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1700mg
- Calcium
- 105mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 5MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.