Keto Pumpkin Puree
Impress everyone with this homemade keto pumpkin puree, the perfect recipe to get us geared up for the season!
Equipment
- power blender
Ingredients
- 8-10 lb pumpkin
- 1/2 tsp salt
Instructions
- Preheat the oven to 400°F.
- Remove the stem of the pumpkin and slice it in half.
- Scoop the seed and fiber with a metal spoon or ice cream scoop.
- Sprinkle the pumpkin flesh with salt and place the halves, skin side up, on parchment paper-lined baking sheets.
- Roast until you can easily pierce through the skin with a knife or for 40 minutes.
- Let cool completely for 1 hr before scooping the flesh from the skin into a blender or food processor. If using a food processor, process until fully smooth for about 4 minutes.
Notes
You can store it in the fridge for up to 1 week or in the freezer for 3 months.