** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In medium saucepan combine water, brown sugar, and cinnamon.
2. Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes.
3. Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes.
4. If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately.
5. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat.
6. Just before serving, stir in the heavy cream.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Natural Sweeteners allergies.
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