Baked Pumpkin
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
or margarine |
|
| 2 | cups |
pumpkin
(canned or fresh) |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
baking soda
|
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
cinnamon sugar
(or just cinnamon) for topping |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
or margarine |
|
| 473 | ml |
pumpkin
(canned or fresh) |
|
| 118 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
baking soda
|
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
cinnamon sugar
(or just cinnamon) for topping |
* |
Directions
Put the butter in a dish or pan measuring 8x8, 9x9, or 7x11; melt while heating the oven to 450^. Put remaining ingredients in blender and whirl until smooth. Pour into the melted butter and sprinkle top with cinnamon (or cinnamon-sugar).
Bake for 25 to 30 minutes. Serve as a side dish.
