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Sweet Pumpkin Purée

Sweet Pumpkin Purée
Makes:
8 servings
Prep Time:
5
minutes
Total Time:
20
minutes
Low SodiumVegetarian
based on
9 reviews
Sweet Pumpkin Purée is great with toppings or as a tasy extra garnish.

In this recipe:


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Ingredients:

  • 2 cans (15 oz. each) LIBBY'S® 100% Pure Pumpkin 15 oz.
  • 1/2 cup packed brown sugar
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Directions:

COMBINE pumpkin, brown sugar, butter, cinnamon and nutmeg in medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook for 1 to 2 minutes. Season with salt. Top as desired. Serve along with beef, pork or chicken.

FOR SWEET PUMPKIN PUREE WITH MARSHMALLOW-PECAN TOPPING:
PREHEAT
oven to 350° F. Prepare puree mixture as above; do not top with toppings. Pour hot mixture into ungreased 1 1/2-quart casserole dish. Top with 1/2 cup miniature marshmallows and 1/4 cup toasted pecans. Bake for 4 to 5 minutes or until marshmallows are puffy.


Reviews:

Review This Recipe
  •  Star(s)

    Pretty Good

    Kristi Thompson from FULTON, IL

    It was good, tasted like candied yams! I added more brown sugar a bit of maple syrup and the marshmallows on top!

  •  Star(s)

    pumpkin good!!!!!

    halez vanderford from GLENDALE, CA

    this is a very nice recipe! it is easy to make and super nutritious and tasty!!! a must have for pumpkin lovers!!!!!!!

  •  Star(s)

    something different

    mickie young from nunda, NY

    I used Splenda Brown Sugar Blend and Promise margarine and cut the recipe in half. Served it along side pan-roasted chicken thighs with a balsamic vinegar/shallot sauce--the two items complimented each other nicely. Also served some roasted aspargras with this, nice combination and made a nicely colored plate.

  •  Star(s)

    Sweet Pumpkin Puree

    Janese Rosevelt from WHITE LAKE, MI

    Thanks for this sweet, easy recipe! We really enjoyed it!

  •  Star(s)

    Sweet Pumpkin Puree

    Paula Earls from CARTERVILLE, IL

    I was looking for something like this for dinner tonight. It was simple to make. Took about 5 minutes. And tastes great.

  •  Star(s)

    Good & Good for You!

    Karrissa Holeman from Rose Bud, AR

    I made this to go with supper tonight. The kids and I really liked it. They went back for seconds. After reading the nutrition label on a can of pumpkin,I have been looking for some way to fix it as a side dish and this was really good.

  •  Star(s)

    Sweet Pumpkin Puree

    dave wilder from boone, NC

    This was real simple to make. We poured it over some vanilla ice cream and topped it with whipped cream. One of the best sundaes I've ever had.

  •  Star(s)

    Pumpkin Puree

    Susan Jensen from Minneapolis, MN

    I loved it but no one else did.

  •  Star(s)

    Sweet Pumpkin Puree

    Lonnetta Fuller from Corning, CA

    I did not like this at all! I made it with the marshmallow-pecan topping. Should have saved the pumpkin for pie!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 140
  • Calories from Fat: 60
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 17g
  • Protein: 2g
  • Vitamin A: 260% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sweet Pumpkin Purée

Ingredients

  • 2 cans (15 oz. each) LIBBY'S® 100% Pure Pumpkin 15 oz.
  • 1/2 cup packed brown sugar
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

 

Directions

COMBINE pumpkin, brown sugar, butter, cinnamon and nutmeg in medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook for 1 to 2 minutes. Season with salt. Top as desired. Serve along with beef, pork or chicken.

FOR SWEET PUMPKIN PUREE WITH MARSHMALLOW-PECAN TOPPING:
PREHEAT
oven to 350° F. Prepare puree mixture as above; do not top with toppings. Pour hot mixture into ungreased 1 1/2-quart casserole dish. Top with 1/2 cup miniature marshmallows and 1/4 cup toasted pecans. Bake for 4 to 5 minutes or until marshmallows are puffy.

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