Cooked Pumpkin

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

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

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

Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic 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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