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Weight Watchers Pumpkin Puree

Weight Watchers Pumpkin Puree Recipe


Weight Watchers Pumpkin Puree Recipe

An easy 1 ingredient recipe with Sugar Pumpkin.

A great, Fall, freezer friendly recipe!

6 Smart Points

What do you do with Pumpkin Puree? Here are a links to recipes that use it as an ingredient:

Weight Watchers Pumpkin Black Bean Soup

Weight Watchers Crustless Pumpkin Pie

Weight Watchers Pumpkin Flan

Weight Watchers Pumpkin Butter

Weight Watchers Pumpkin Soup

We also have more Weight Watchers Pumpkin Recipes here!

Weight Watchers Pumpkin Puree

We add new recipes almost every day, so check back often!

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This makes a great gift for anyone on the MyWW Program who also loves wine! Check it out here!


Ingredients you will need:

1 sugar pumpkin

How to make:

  • Preheat the oven to 325° F
  • With a sharp knife, cut the pumpkin vertically from the base to the stem.
  • Remove the pulp and the seeds. Discard, (or save the seeds for roasting!)
  • Using aluminum foil, cover both of the halves, and place on a baking sheet with the foil side up.
  • Place in preheated oven and bake for 1 hour, or until pumpkin is tender
  • Remove the pumpkin from the skin.
  • In a blender or food processor, puree the pumpkin (a small amount at a time) until smooth
  • Place equal amounts in 5 freezer bags (1 serving) and store in the freezer

Equipment you will need:

Aluminum Foil
Blender
Baking Sheet
Zip Lock Freezer Bag


Need to make more servings, or fewer servings?

Click on the “Servings: #” in the recipe below and move the slider to adjust the recipe.

Weight Watchers Pumpkin Puree

Weight Watchers Pumpkin Puree

Nesting Lane
Weight Watchers Pumpkin Puree Recipe – An easy 1 ingredient recipe with Sugar Pumpkin. A fall freezer friendly recipe. 6 Smart Points
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer
Cuisine American
Servings 5

Ingredients
 

  • 1 sugar pumpkin

Instructions
 

  • Preheat the oven to 325° F
  • With a sharp knife, cut the pumpkin vertically from the base to the stem.
  • Remove the pulp and the seeds. Discard, (or save the seeds for roasting!)
  • Using aluminum foil, cover both of the halves, and place on a baking sheet with the foil side up.
  • Place in preheated oven and bake for 1 hour, or until pumpkin is tender
  • Remove the pumpkin from the skin.
  • In a blender or food processor, puree the pumpkin (a small amount at a time) until smooth
  • Place equal amounts in 5 freezer bags (1 serving) and store in the freezer

Notes

6 WW Smart Points

Nutrition

Calories: 188.9kcalCarbohydrates: 47.3gProtein: 7.3gFat: 0.7gSaturated Fat: 0.4gSodium: 7.3mgPotassium: 2469.8mgFiber: 3.6gSugar: 9.9gCalcium: 154.9mgIron: 5.8mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

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Weight Watchers Pumpkin Puree
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