Directions:
- Preheat oven to 375°F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
- Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).
- Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.
- Cut the pumpkin into six sections and top with cranberry chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 476.81 Kcal (1996 kJ) | ||
| Calories from fat | 183.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.44g | 31% | |
|---|---|---|---|
| Cholesterol | 113.99mg | 38% | |
| Sodium | 345mg | 14% | |
| Potassium | 503.98mg | 11% | |
| Total Carbs | 62.95g | 21% | |
| Sugars | 27.91g | 112% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 13.13g | 26% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.8mg | 21% | |
| Calcium | 271.3mg | 27% | |
| Amount Per 100 g | |||
| Calories | 179.18 Kcal (750 kJ) | ||
| Calories from fat | 69.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 31% | |
|---|---|---|---|
| Cholesterol | 42.84mg | 38% | |
| Sodium | 129.64mg | 14% | |
| Potassium | 189.39mg | 11% | |
| Total Carbs | 23.65g | 21% | |
| Sugars | 10.49g | 112% | |
| Dietary Fiber | 2.22g | 24% | |
| Protein | 4.94g | 26% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 1.4mg | 21% | |
| Calcium | 102mg | 27% | |
* 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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