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

Martha Stewart Kids, Fall 2002


Recipe Summary

Makes 1 1/3 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (1)

6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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!