Sugar Pumpkin Puree

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.

Sugar Pumpkin Puree

Prep Time

5 minutes

Cook Time

15 minutes

Serves

-  

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.”

Ingredients

  • 1 sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks

Preparation

  • 1 Set a steamer basket in a saucepan filled with 1-inch of water. Cover; bring to a boil.
  • 2 Add pumpkin. Cover; cook until very tender, about 15 minutes. Puree in a food processor until smooth.

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