Directions:
- In medium saucepan combine water, brown sugar, and cinnamon.
- Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes.
- Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes.
- If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately.
- When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat.
- Just before serving, stir in the heavy cream.
- Spoon over ice cream and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.28 Kcal (1722 kJ) | ||
| Calories from fat | 133.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.86g | 23% | |
|---|---|---|---|
| Cholesterol | 58.9mg | 20% | |
| Sodium | 108.37mg | 5% | |
| Potassium | 416.42mg | 9% | |
| Total Carbs | 67.12g | 22% | |
| Sugars | 61.54g | 246% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 0.7mg | 4% | |
| Calcium | 199mg | 20% | |
| Amount Per 100 g | |||
| Calories | 160.03 Kcal (670 kJ) | ||
| Calories from fat | 52.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 23% | |
|---|---|---|---|
| Cholesterol | 22.92mg | 20% | |
| Sodium | 42.17mg | 5% | |
| Potassium | 162.03mg | 9% | |
| Total Carbs | 26.12g | 22% | |
| Sugars | 23.95g | 246% | |
| Dietary Fiber | 0.61g | 6% | |
| Protein | 2.03g | 10% | |
| Vitamin C | 1.8mg | 8% | |
| Iron | 0.3mg | 4% | |
| Calcium | 77.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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