Directions:
- *Cut the skin off the pumpkin.
- *Cut pumpkin into 1 or 2 inch cubes.
- *Place in casserole.
- Cook in 350°F degree oven for one hour.
- Pumpkin is done when it is soft and mushy when pressed with a fork.
- With hand blender or food processor, blend until smooth.
- To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
- Use right away or freeze in small amounts to be used in cooking and backing.
- *Cover large slices of pumpkin (with skin) in tin foil place on cookie sheet and after baking scrape the fruit from the skin and follow instructions for puree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5.03 Kcal (21 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.19mg | 0% | |
| Potassium | 65.73mg | 1% | |
| Total Carbs | 1.35g | 0% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 0.19g | 0% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 26 Kcal (109 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1mg | 0% | |
| Potassium | 340mg | 1% | |
| Total Carbs | 7g | 0% | |
| Sugars | 3g | 2% | |
| Dietary Fiber | 1g | 1% | |
| Protein | 1g | 0% | |
| Vitamin C | 9mg | 3% | |
| Iron | 1mg | 1% | |
| Calcium | 21mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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