Baked Pumpkin Puree
Last updated 6/12/2012 1:06:20 AM. Recipe ID 31777. Report a problem with this recipe.
Title: Baked pumpkin puree
Yield: 4 Servings
7 lb Pumpkin
1/4 ts Salt
Preheat oven to 375. Halve pumpkin crosswise and scoop out seeds and
strings. Place pumpkin halves in a large baking dish, shallow side
down. 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.
Per serving: 145 Calories; 1g Fat (3% calories from fat); 6g Protein;
36g Carbohydrate; 0mg Cholesterol; 139mg Sodium
NOTES : Yields: 1 quart (four cup servings)
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