Best Sugar Pumpkin Puree Recipes

Sugar Pumpkin Puree image

Provided by Natasha

Time 1h15m

Yield 8

Number Of Ingredients 1

1 sugar pumpkin - cut into eighths, seeded, and pulp removed

Steps:

Preheat oven to 325 degrees F (165 degrees C). Arrange pumpkin pieces on a baking sheet.
Bake in the preheated oven until pumpkin meat is tender, about 1 hour.
Scrape pumpkin meat from the peel and transfer meat to a blender; blend until smooth.

Nutrition Facts : Calories 51.6 calories, Carbohydrate 12.9 g, Fat 0.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 2 mg, Sugar 2.7 g

Sugar-Pumpkin Puree image

Provided by Martha Stewart

Yield Makes 3 1/2 cups

Number Of Ingredients 1

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

Steps:

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.

Nutrition Facts : Calories 40 g, Fat 1 g, Fiber 5 g, Protein 2 g

Sugar Pumpkin Puree image

Provided by Martha Stewart

Yield Makes 1 1/3 cups

Number Of Ingredients 1

1 sugar pumpkin (about 1 1/2 pounds)

Steps:

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.