Pumpkin and Corn Dessert

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Serves6 (1/2 cup each)
SWAP ScoreWhat's this?



  1. Preheat oven to 350ºF.
  2. Peel, seed and slice the pumpkin. Cover with water in a pan and simmer until tender.
  3. Place corn in a pie tin and bake for 15 minutes.
  4. Add the corn to the pumpkin on the stovetop. Add flour, stirring constantly over low heat until mixture thickens.
  5. Add honey, stir and serve.

Recipe Tips

Sugar pumpkins work best, but you can substitute delicata squash.

Nutrition Facts
Pumpkin and Corn Dessert
Amount Per Serving (1/2 cup eachg)
Calories 105 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 161mg 7%
Potassium 235mg 7%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 7g
Protein 3g 6%
Vitamin A 48%
Vitamin C 6%
Vitamin D0%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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