Pumpkin Puree
Here's an easy puree recipe for Pumpkin Waffles and Pumpkin-Cinnamon Streusel Buns.
This recipe goes with Pumpkin-Cinnamon Streusel Buns, Pumpkin Waffles
Yield: about 2 1/2 cups pumpkin puree
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 165
- Calories from fat: 3%
- Fat: 0.6g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.0g
- Protein: 6.4g
- Carbohydrate: 41.3g
- Fiber: 3.2g
- Cholesterol: 0.0mg
- Iron: 5.1mg
- Sodium: 6mg
- Calcium: 133mg
Ingredients
- 1 (2-pound) pumpkin
Preparation
- Cut the pumpkin in half lengthwise, discarding seeds and membranes. Place pumpkin halves, cut sides down, in a baking dish, and add 1/4 cup water to the dish. Cover with heavy-duty plastic wrap, and vent. Microwave at high 10 minutes (or about 5 minutes per pound) until pumpkin is tender when pierced with a fork. Cool slightly, and scoop out filling.
Pumpkin Puree Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Freezable, Make-Ahead
- CUISINE: American, Native American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Blender
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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