Sugar-Pumpkin Puree

Rating: 3.29 stars
59 Ratings
  • 5 star values: 6
  • 4 star values: 20
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 3

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

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Ingredients

Directions

  • 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.

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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.

Reviews (2)

59 Ratings
  • 5 star values: 6
  • 4 star values: 20
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 3
Anonymous
Rating: 4 stars
11/15/2014
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!
Anonymous
Rating: Unrated
11/04/2013
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.
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