Baked Pumpkin Puree

Name: Baked Pumpkin Puree
Yield: 4 servings
Ingredients: 6 lbs fresh pumpkin; 1/4 tsp salt

Adapted from Unknown

6 lbs fresh pumpkin
1/4 tsp salt

Preheat oven to 375. Halve pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves on a large baking sheet with the cut side facing up (like a cup). Bake, uncovered, for two hours, or until fork tender. Remove from oven and cool. Scrape pulp from shells and puree in a food processor. Add salt. Use immediately in any recipes calling for pumpkin puree or freeze for future use.

Posted: 8/25/1997

Miscellaneous

Rated by 3 users (2.33)

WW Points^* : 2.77

4 servings

Nutrition Facts
Servings Per Recipe 4
Amount Per Serving
Calories 176 Calories from Fat 6 (3%)
% Daily Value *
Total Fat 0.6g	1%
Saturated Fat 0.6g	3%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 151mg	6%
Potassium 0mg	0%
Total Carbohydrate44g	15%
Dietary Fiber 4g	16%
Sugars 9g
Protein 7g	16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.