Guest guest Posted November 1, 2000 Report Share Posted November 1, 2000 * Exported from MasterCook * Fresh Pumpkin Puree Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 212 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Menu 2 Vegetarian Times Thanksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small sugar pie pumpkin -- seeded (7 to 8 lbs.) cut into quarters MAKES 4 CUPS PUREE. Once you taste the difference fresh pumpkin makes, you'll never go back to canned. Use this in recipes calling for pumpkin puree or canned pumpkin. Bake pumpkin, cut sides down, in a baking pan in 375-degree oven until tender, about 1 1/2 hours. Remove from oven. Cool; scrape out pulp into bowl. Mash with a potato masher, then puree in batches in a food processor until smooth. Helpful Hint: Freeze unused puree in self-sealing freezer bags for later use. Per cup: 49 calories; 2g Protein; 0g Fat; (0 Sat. Fat) 12g Carbohydrates; 0 mg Chol.; 2 mg sodium; 2g fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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