Anita's Tried & True Heart Healthy Recipes

Baked Pumpkin Puree

Adapted from
4 servings

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.
Yields: 1 quart (four cup servings)
Nutritional Analysis per serving (4 servings total)
Calories 176   %CFF 3 %
Total Fat 0.6 g   Saturated Fat 0.6 mg
Protein 7 g   Cholesterol 0 g
Carbohydrates 44 g   Sodium 151 mg
Sugars 9 g   Fiber 4 g
2.8 WW Points
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Rated by 3 users (2.3)

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