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Sugar-Pumpkin Puree

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Use this as a base for pumpkin recipes such as pies, tarts, or our Pumpkin and Pecorino Gratin.

Source: Everyday Food, October 2008
Yield

Ingredients

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
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  • MS11658057
    15 NOV, 2014
    I agree with the last reviewer, absolutely no need to peel pumpkin first. Going by other puree recipes, I did drain it in cheesecloth to avoid a watery puree. Turned out wonderful!
    Reply
  • MS11022495
    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.
    Reply

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