Sugar-Pumpkin Puree
Use this as a base for pumpkin recipes such as pies, tarts, or our Pumpkin and Pecorino Gratin.
Everyday Food, October 2008
59 Ratings
- 5 star values: 6
- 4 star values: 20
- 3 star values: 21
- 2 star values: 9
- 1 star values: 3
Martha Stewart Member
Rating: 4 stars
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!
Martha Stewart Member
Rating: Unrated
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.