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Pudgeless Pumpkin Potatoes

Pudgeless Pumpkin Potatoes
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Yield: 12 servings

Pudgeless Pumpkin Potatoes? Yes, please!


    • 10 medium-size potatoes, peeled, boiled, and mashed
    • 1 can (15 ounces) solid-pack pumpkin
    • 1 package (8 ounces) cream cheese
    • 1/2 cup fat-free sour cream
    • 1/4 cup (1/2 stick) light margarine
    • 1 to 2 teaspoons garlic powder
    • 1 teaspoon salt
    • pinch of paprika
    • pinch of dill weed


Preheat the oven to 350 degrees F. In a large bowl, combine the potatoes, pumpkin, cream cheese, sour cream, margarine, garlic powder, and salt. Place in a 9x9-inch baking dish, sprinkle with the paprika and dill weed, and bake for 30 minutes.

Additional Notes:

This recipe contains approximately 6 grams of fat per serving.

Updated Monday, March 24th, 2003

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