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SideChef
Recipes
Pumpkin Puree
Recipe

1 INGREDIENT • 5 STEPS • 2HRS 25MINS

Pumpkin Puree

5.0
1 rating
You can make your own pumpkin puree at home and it's so simple! And the best part? You know exactly what you're getting...pure delicious pumpkin.
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Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
You can make your own pumpkin puree at home and it's so simple! And the best part? You know exactly what you're getting...pure delicious pumpkin.
2HRS 25MINS
Total Time
$4.05
Cost Per Serving
Ingredients
Servings
5
US / Metric
Nutrition Per Serving
VIEW ALL
Calories
165
Fat
0.6 g
Protein
6.3 g
Carbs
41.3 g
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Pumpkin Puree
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author_avatar
Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
Cooking InstructionsHide images
step 1
For small pumpkins, chop off top, cut in half, and remove seeds. For larger pumpkins, cut around stem, remove seeds, and cut 4 inch-ish wide pieces down along the natural grooves. Gently scrape the inside with a spoon to remove the stringy gunk.
step 1 For small pumpkins, chop off top, cut in half, and remove seeds. For larger pumpkins, cut around stem, remove seeds, and cut 4 inch-ish wide pieces down along the natural grooves. Gently scrape the inside with a spoon to remove the stringy gunk.
step 2
Place Pumpkin (1) pieces facedown on a baking sheet. Bake at 350 degrees F (180 degrees C) for 1 to 2 hours, or until inside is easily pierced with a fork.
step 2 Place Pumpkin (1) pieces facedown on a baking sheet. Bake at 350 degrees F (180 degrees C) for 1 to 2 hours, or until inside is easily pierced with a fork.
step 3
Tags
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Dairy-Free
Gluten-Free
Low-Carb
Shellfish-Free
Vegan
Fall
Vegetarian
Side Dish
Thanksgiving
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