Sugar Pumpkin Puree

Ingredients

• 1 sugar pumpkin (about 4-5 pounds)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. Using a sharp knife, cut the sugar pumpkin in half lengthwise. Scoop out the seeds and strings and discard.
3. In a small bowl, mix together the sugar, cinnamon, nutmeg, and cloves. Rub the mixture all over the inside of each pumpkin half.
4. Place the pumpkin halves, cut side down, on the prepared baking sheet. Bake for 45 minutes, or until the pumpkin is tender.
5. Remove the pumpkin from the oven and let cool for 15 minutes. Scoop out the pumpkin flesh and place it in a food processor or blender. Blend until smooth.
6. Transfer the puree to an airtight container and store in the refrigerator for up to 5 days.

Interesting Facts

• Sugar pumpkins are a type of pumpkin that are smaller and sweeter than other varieties.
• Pumpkin puree can be used in a variety of sweet and savory recipes.
• Pumpkin puree can be frozen for up to 6 months.