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Sugar-Pumpkin Puree

Use this as a base for pumpkin recipes such as pies, tarts, or gratins.

  • yield: Makes 3 1/2 cups

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Ingredients

  • 1 sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks

Cook's Note

Unlike deeply ridged, hard squash such as acorn, smooth sugar pumpkins are easy to prep. Cut off the top and bottom ends, then use a vegetable peeler to remove the skin. For tougher skin, make a few more passes with a vegetable peeler.

Directions

  1. Step 1

    Set a steamer basket in a saucepan filled with 1 inch water. Cover; bring to a boil. Add pumpkin. Cover; cook until very tender, about 15 minutes. Puree in a food processor until smooth.

Source
Everyday Food, October 2008

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Reviews (1)

  • 4 Nov, 2013

    I had some sugar pumpkins but they were very difficult to peel. I quartered the pumpkins, with skin on, and scooped out the seeds with an ice cream scoop. Using your steaming directions, I placed the pumpkin quarters in the steamer and cooked for 15 minutes. When I removed the pumpkins, the skin came off in one piece and left the pulp ready to package for future use. Happily, I cut out a lot of the work of peeling and cubing and the results were wonderful.