How To Use Sugar Pumpkins

Sugar pumpkins, also called pie pumpkins, are increasingly available at farm stands and in local supermarkets, but it’s easy to mistake them as purely decorative gourds, or overlook them in favor of towering carving pumpkins. However, these small pumpkins have firm flesh, a pleasant sweetness, and are made for eating. Wondering how to use sugar pumpkins? Here are a few ideas for making the most of this ultimate fall ingredient.

Cut into wedges and roast. Our Walnut-Rosemary Glazed Pumpkin Wedges are a great place to start. The recipe has wonderful sweet, savory, and aromatic flavors and is incredibly easy to make. The skin of the pumpkin isn’t too thick and you can easily slice off the top and break it down into wedges. Feel free to play with your favorite flavors or simply season the pumpkin with salt and pepper and drizzle with olive oil before roasting. 

Cut into cubes for savory dishes: You don’t have to peel sugar pumpkins if you’re going to cut them into cubes and add them to soups, stews, or curries (pumpkin is particularly delicious with coconut milk). The longer cooking times will allow the relatively thin skin to soften.

Make pumpkin puree. Cut the pumpkin in half and remove the seeds (you can save them for roasting if you like, tossed with salt, pepper, oil, nutmeg, and a dash of cayenne pepper). Brush a neutral oil over the pumpkin halves and place them, cut side down, on a baking sheet lined with parchment paper. Roast them in the oven at 350°F until the flesh is tender, 45 to 50 minutes. You should be able to easily pierce it with a fork when it’s done. Let the pumpkin cool for a bit, then scoop out the soft flesh. Transfer it to a blender or food processor and blend until you have a smooth puree. If the puree is too thick, add water, 2 tablespoons at a time. Store in your refrigerator for up to a week or freeze for later use.

Add puree to savory dishes: Look for soups, stew, risotto, or pasta dishes that call for canned pumpkin or squash and replace it with your homemade sugar pumpkin puree.

Use in quick breads and muffins: Use your homemade puree instead of canned pumpkin for these sweet treats, as well as our delicious Pumpkin Sheet Cake with Cream Cheese Frosting. Just be sure that the homemade puree has the same thickness as the canned kind. 

Make a truly homemade pumpkin pie. Who needs the canned stuff?

Homemade pumpkin spice lattes: They may be a culinary punchline, but they sure taste good, especially when made with fresh pumpkin puree. Use 3 tablespoons of pumpkin puree for every 8-ounce serving. Combine a shot of espresso, pumpkin puree, maple syrup to taste, and 1/2 to 1 teaspoon of pumpkin pie spice. Whisk together, then add steamed, frothy milk. Serve hot. 

Of course, these ideas are just a start. Given how well sugar pumpkins work in both sweet and savory dishes, this humble, affordable ingredient may become the star of your autumn kitchen. 

Do you have a favorite way to use sugar pumpkins? Let us know in the comments below!

More Pumpkin Recipe Ideas:

Pumpkin Snickerdoodles

Apple-Pumpkin Muffins

Harvest Pumpkin Chili