Baked pumpkin puree

Yield: 4 Servings

Measure Ingredient
7 pounds Pumpkin
¼ teaspoon 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 by: Unknown

Posted to recipelu-digest Volume 01 Number 190 by "Anita A. Matejka" <matejka@...> on Nov 2, 97

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