Dassana's Veg Recipes · by Dassana Amit★ 5.0 (4)
Pumpkin Puree Recipe (3 Easy Ways)
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 23%
CARBS 73G100% OF CAL
6G FIBER0G ADDED31G INTRINSIC36G OTHER31G TOTAL SUGAR
FAT 1G3% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade pumpkin puree made from scratch using whole pumpkins. This pantry staple can replace canned pumpkin in any recipe. Make a large batch and store for fall baking and cooking throughout the season.
componentamerican🌀 blender⚙️ food processor🍪 sheet pan🥘 pressure cooker🔥 ovendairy freegluten freelow fatlow saltveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
500, 500 grams- 250 to 500 grams pumpkin (- any edible variety)
- water ( as required)
- 500 grams pumpkin ( or as required - any edible variety)
- 250 grams pumpkin ( or as required - any edible variety)
- 1 to 1.25 cups water
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 23%
CARBS 73G100% OF CAL
6G FIBER0G ADDED31G INTRINSIC36G OTHER31G TOTAL SUGAR
FAT 1G3% OF CAL
1G SAT1G 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
- 10m
- Cook
- 40m
- Sodium
- 32mg
- Total sugar
- 31g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3825mg
- Calcium
- 252mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 32MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.