This recipe for Sugar Pumpkin Puree is another in our series from Delightful Table’s lead cooking instructor Scheherezade Daftary.
Her Sugar Pumpkin Puree is adapted from Martha Stewart.
“According to my research, Sugar Pumpkins are a special kind of pumpkin and they make excellent pie. Because I had already made a Pear Tart Tatin, I wasn’t feeling having more dessert around the house. Plus, I thought I’d save pumpkin pie for closer to the holidays. So I decided to puree the pumpkin and freeze it for future use. The instructions for prep in this recipe are great because there is very little waste and it uses as much of the pumpkin as possible.”