INGREDIENTS

INSTRUCTIONS

Slice off the stem end of the pumpkin 2 1/2 inches from the top,
scrape out the seeds and the membranes, reserving the seeds for
toasting (procedure this page) if desired, and brush the inside of  the
pumpkin with 1 tablespoon of the butter, melted. Bake the pumpkin  in a
shallow baking pan in the middle of a preheated 375F. oven for 1  hour,
or until the pulp is tender, let it cool in the pan until it  can be
handled, and reserve enough of the liquid that has accumulated  in the
shell to measure 3/4 cup. (If necessary, add water to yield  3/4 cup.)
In a small saucepan combine the prunes with the reserved pumpkin
liquid, simmer the mixture for 15 to 20 minutes, or until the prunes
are very tender and the liquid is reduced to about 1/2 cup, and let  it
cool slightly. In a blender puree the prune mixture, adding  additional
water if necessary to achieve the desired consistency, and  transfer
the prune puree to a small bowl.  Discard any remaining liquid from the
pumpkin, scoop out the pulp, and  force it through a sieve into a heavy
saucepan. Simmer the pumpkin  puree, stirring frequently, for 15 to 20
minutes, or until it is  thickened, add the sugar, a pinch of salt, and
the remaining 2  tablespoons butter, and stir the mixture until the
sugar is  dissolved. Transfer the pumpkin puree to a serving bowl, drop
spoonfuls of the prune puree onto the pumpkin puree, and with the
blade of a knife make decorative swirls. Serve the pumpkin puree as a
side dish.  Serves 6.  Gourmet October 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 943
Calories From Fat: 328
Total Fat: 37.5g
Cholesterol: 91.6mg
Sodium: 2368.7mg
Potassium: 2288mg
Carbohydrates: 158.6g
Fiber: 31.6g
Sugar: 84.4g
Protein: 12g