• Cooked Pumpkin

    Nutrition Facts

    Serving Size 30
    Calories 0
    Calories from Fat 0
    Total Fat 0 g
    Saturated Fat 0 g
    Cholesterol 0 mg
    Sodium 0 mg
    Total Carbohydrate 7 g
    Dietary Fiber 2 g
    Sugars 2 g
    Proteins 1 g
    Vitamin A 150% DV
    Vitamin C 10% DV
    Calcium 2% DV
    Iron 4% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 6
    Preparation Time 1 hour, 30 minutes
    Cups of Fruits and Vegetables Per Person: 1.0

    Ingredients and Preparation

    Ingredients Measures
    Medium pumpkin
    1. Preheat oven to 300°F.
    2. Cut pumpkin into small manageable pieces and cut off pith and seeds.
    3. Place cut pumpkin, skin side up, in a large roasting pan. Add ¼ cup water, and bake uncovered for 1 hour or until tender.
    4. Remove from oven, and allow pumpkin to cool.
    5. When cooled, cut away skin, and mash or puree the pumpkin flesh.
    6. Use in any recipe that calls for canned pureed pumpkin.

    Diabetic ExchangeFruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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