According to my research, Sugar Pumpkins are a special kind of pumpkin and they make excellent pie. Because I had already made the 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.
Adapted from Martha Stewart
- 1 sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
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.