Baked Pumpkin Puree
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Baked Pumpkin Puree
  Pumpkin    Purees  
Last updated 6/12/2012 1:06:20 AM. Recipe ID 31777. Report a problem with this recipe.
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      Title: Baked pumpkin puree
 Categories: Miscellaneo
      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)
  
  Recipe 




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Recipe ID 31777 (Apr 03, 2005)

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