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Pumpkin Puree

Pumpkin Puree

Here's an easy puree recipe for Pumpkin Waffles and Pumpkin-Cinnamon Streusel Buns.

This recipe goes with Pumpkin Waffles, Pumpkin-Cinnamon Streusel Buns

Cooking Light OCTOBER 2001

  • Yield: about 2 1/2 cups pumpkin puree

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.

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
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Pumpkin Puree Recipe

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