Homemade Pumpkin Puree – 1 Ingredient (Edit recipe)

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Smooth, rich in flavor, and naturally sweet, this homemade pumpkin puree is the low-carb base for all your favorite fall desserts. It’s sugar-free, gluten-free, and keto-approved – no additives, no weird aftertaste, just pure pumpkins roasted and blended to perfection. This is your keto-friendly substitute for canned pumpkin. Better taste. Better texture. Make this once, and you’ll never go back to the store-bought stuff.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

1

Serves: 2

Ingredients

2.5 lb Organic Pumpkin - Thrive Market

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°F (190°C).
Cut the pumpkin in half and scoop out the seeds and stringy bits.
Place cut-side down on a baking pan lined with parchment.
Bake for 40–50 minutes, until soft and golden.
Let cool, then scoop flesh into a large bowl.
Blend in a food processor or mixer until smooth. Add a pinch of salt if using in savory dishes.

Notes

1 small sugar pumpkin (about 2.5 lbs / 1.1 kg raw) yields around 2 cups cooked pumpkin puree Use sugar or pie pumpkins – carving pumpkins are too watery Roasted pumpkin gives a richer, sweeter flavor than steaming or boiling Want extra smooth texture? Blend with a tiny bit of butter or water Add a pinch of salt for savory dishes, or cinnamon for sweet ones Freeze in ½ cup or 1 cup portions for easy use in keto recipe

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About This Recipe

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This is our estimate based on online research.
Calories:	192
Fat:	0 g
Carbohydrates:	48 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	24 mg
Fiber:	14 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.