New This Month

Sugar Pumpkin Puree


Use this puree to make our Pumpkin Patch Cupcakes and Pumpkin Pudding.

  • Yield: Makes 1 1/3 cups

Source: Martha Stewart Kids, Fall 2002


  • 1 sugar pumpkin (about 1 1/2 pounds)


  1. Preheat oven to 400 degrees. Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape). Place in a baking dish; pour about 1 inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.

  2. Cut off top of pumpkin, and scoop out seeds; discard both. Peel, and discard skin. Place pumpkin in the bowl of a food processor; puree until smooth. Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

Reviews Add a comment

  • theatherly
    10 JAN, 2008
    I didn't use a Sugar Pumpkin. Just a plain one I guess. I did all the same. It was messy to get the stuff out but it smelled soooo good while in the oven. It made a DELICIOUS pie that is FOR SURE!