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Level
easy
Prep Time
10 mins
Total Time
1 h 15 m
Serves
16

Tips

We like canned pumpkin purée for a quicker cake, but you can also make your own. Preheat your oven to 400°F (200°C). Remove the stem, then cut a small to medium sugar pumpkin in half lengthwise. Using a spoon, remove the seeds (discard or set them aside to roast later). Place pumpkin halves, cut side down, on a large baking sheet and roast for about 1 hour or until flesh is tender when pricked with a fork. Let cool. Scoop out cooked pumpkin flesh and transfer to a food processor. Process until smooth. Purée can be stored for up to three days in the refrigerator and six months in the freezer.

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Nutritional Facts

Nutrition Description:
1/16 of the recipe
Calories:
350
Fat:
11 g
Saturated Fat:
1 g
Carbs:
57 g
Fibre:
2 g
Cholesterol:
45 mg
Protein:
5 g
Sodium:
150 mg