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Pumpkin Puree

submitted by Sara on October 28, 2018

Ingredients
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serving
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3⅞ cups 1 tbsp Pumpkin, raw
1 lbaltogether (view nutrition facts)

Preparation

  1. Serving size:
    ½ lb (by recipe creator)
    1 lb (calculated)
    1 cup (by recipe creator)
  2. Temperature: 356 °F
  1. Remove the seeds from the pumpkin and cut into large chunks. We use Hokkaido, as the skin is edible.
  2. Roast in the oven for about 30 minutes.
  3. Blend and let cool to use as a fresh replacement for canned pumpkin.
  4. The weight reduced by about a half.

Nutrition Facts
for
serving

  • Calorie count
    118 kcal
  • % of calories by macros
    Fat3.4 %4 kcal0.5 g
    Net Carbs79.7 %94 kcal27 g
    Dietary Fiber3.4 %4 kcal2.3 g
    Protein13.6 %16 kcal4.5 g
  • Approx. WW SmartPoints™
    0.0
  • Cholesterol 0 mg
  • Sodium 4.5 mg
  • Fat 0.5 g
    • Saturated Fat 0.2 g
    • Trans Fat 0 g
  • Carbohydrates 29.5 g
    • Dietary Fiber 2.3 g
    • Total Sugars 12.5 g
    • Added Sugar ?
    • Sugar alcohols ?
  • Protein 4.5 g
  • Calcium 95.3 mg
  • Iron 3.6 mg
  • Magnesium 54.4 mg
  • Potassium 1542.2 mg
  • Zinc 1.5 mg
  • Vitamin A (Retinol Equivalents) 1932.3 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 40.8 mg
  • Folate 72.6 mcg
    • Folic Acid 0 mcg