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Baked Pumpkin Puree
1 quart (4 cup servings)
Ingredients
7 lbs. Pumpkin
¼ tsp. salt
Instructions
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.
145 Calories; 1g Fat (3% calories from fat); 6g Protein; 36g Carbohydrate; 0mg Cholesterol; 139mg Sodium
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