Want to use those sugar pumpkins in your favorite pumpkin pie or bread recipe? Here are two easy ways to make pumpkin puree:
Roasted (Inspired by Smitten Kitchen): Preheat your oven to 400 degrees. Lightly oil a baking sheet. Halve a sugar pumpkin and scoop out the seeds. Place the pumpkin halves cut side down your baking sheet and roast the pumpkin until it is completely tender inside, about 45 to 50 minutes. Scrape the pumpkin flesh off the skin with a large spoon and puree in a blender or food processor until smooth. Let cool and use as needed.
Steamed: Peel and halve a sugar pumpkin and scoop out the seeds. Cut the pumpkin into 2” pieces (does not need to be exact or even). Heat water in a pot over the stove and add a steamer basket. Steam the pumpkin chunks for 15-20 minutes or until tender while covered. Puree in a blender or food processor until smooth. Let cool and use as needed.
For measuring purposes, one 15 oz. can of pumpkin puree holds about 1 3/4 cups of puree.