Sugar Pumpkin Puree Recipe
November 14, 2008
Sugar pumpkin puree
Sugar pumpkins are the best choice for a pumpkin puree because they are sweeter and more flavorful. The leftover pumpkin seeds are also great for roasting. I love making a big batch of this and using it in my holiday pumpkin breads, pumpkin cookies, pumpkin pancakes, and pumpkin pies. It is also great for freezing and using in later recipes. With Thanksgiving just around the corner, this would be the perfect time to get your sugar pumpkin puree made and ready to fill a recipe!
Butternut squash is also a great substitute since it tastes very similar to pumpkin.
Ingredients
- 2 sugar pumpkins (gutted and cut into slices about 2 inches wide)
- water
Boiling sugar pumpkins
Directions
- Fill a large pot half-way with water
- Bring water to a boil
- Place pumpkin slices into boiling water
- Boil pumpkin for about 30 minutes or until knife runs easily through a slice
- Turn off stove
- Drain water (save about 1 cup of pumpkin water for food processor)
- Let pumpkin cool
- Using a spoon, scrape pumpkin meat off skin (skin is not used)
- Place pumpkin in food processor with a splash of leftover pumpkin water and blend until smooth (depending on size of food processor, you might have to do this in batches)
- Use puree in recipes or freeze for later ones
