|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
Low-carb
|
Servings |
|
4
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
2 cups pumpkin, boiled
|
|
1 tbsp butter
|
|
2 tbsp half-and-half
|
|
salt to taste
|
|
nutmeg to taste
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Cut pumpkin open, deseed, then peel and cut pumpkin
into 2-inch pieces.
|
|
|
Place pie es in a pan, cover with water, and simmer
till fork tender.
|
|
|
Drain pumpkin. To the hot pumpkin, add remaining
ingredients except nutmeg. Mash with potato masher
till smooth.
|
|
|
Serve puree and top with a little nutmeg.
|
|
|
Originally Submitted
6/16/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Pumpkin Puree recipe to your own private DesktopCookbook.
|