Home » Fall/Winter » How to Roast a Pumpkin (for Homemade Pumpkin Puree)

How to Roast a Pumpkin (for Homemade Pumpkin Puree)

Pumpkin Puree is great to use in pies, bread, soups, and other delicious treats. You can roast a few baking pumpkins and can them yourself, so you always have some on hand. Load up a few mason jars and toss them in the freezer for a rainy day of fall baking.

Baked by Alie Romano

Professional Baker and Recipe Developer

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

How to Roast a Pumpkin

There are a lot of different ways to roast a baking pumpkin. Here I’ll show you my preferred method and an even easier one so you don’t have to deal with trying to cut through that stubborn thick skin, afraid to lose your fingers!!

Pumpkin Puree is great to use in pies, bread, soups, and other delicious treats.

Also, Follow these Recipes

Simple Pumpkin Muffins

Slice the pumpkin in half, the trick is to avoid cutting the stem, place the pumpkin face down on your cookie sheet, and don’t worry about removing the seeds, it’s easier to do it later. If you’re worried about cutting through the pumpkin or are having difficulties slicing through, then don’t! Yup, it’s that easy, just leave the pumpkin whole and bake it as is. Once the skin softens (about half of the original baking time) you can easily slide a sharp knife through it (just make sure you wear an oven mitt to protect your hand from the hot pumpkin while cutting and clearly don’t try cutting with an oven mitt on!). Or you can also microwave the pumpkin to soften the skin.

After the pumpkin is baked, leave it too cool. I find it easier to work with the pumpkin once it has cooled down and isn’t piping hot. By the way, doesn’t your home smell amazing? Full of warm rich aromas coming from the kitchen, the smell alone is a good reason to roast your own pumpkin!

Now you can simply scoop out the seeds and discard them (or keep the seeds and make your own roasted pumpkin seeds). Then scoop out the pumpkin flesh and place it in a separate bowl. You can always use the empty pumpkin skins as bowls too, they make cute bowls for your pumpkin soup or another dish.

Make your own Pumpkin Puree.
How to Roast a Pumpkin (for Homemade Pumpkin Puree)
How to Roast a Pumpkin (for Homemade Pumpkin Puree)
How to Roast a Pumpkin
Print

How to Roast a Pumpkin (for Homemade Pumpkin Puree)

Pumpkin Puree is great to use in pies, bread, soups, and other delicious treats. You can roast a few baking pumpkins and can them yourself, so you always have some on hand. Load up a few mason jars and toss them in the freezer for a rainy day of fall baking.

  • Author: Alie Romano
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: approx. 4 cups
  • Category: Savoury
  • Method: Baking
  • Cuisine: Canadian

Ingredients

Scale
  • 12 small baking pumpkins

Instructions

  1. Preheat oven to 375˚F.
  2. Line a baking sheet with parchment paper (make sure the baking sheet has edges or juices may run off onto the bottom of your oven).
  3. Rinse off baking pumpkins and cut them in half with a large sharp knife and place face down.
  4. Bake for 1-2 hours until the skin is dark and the flesh is extremely soft (this time depends on the size of your pumpkins, you may need to bake them even longer).
  5. Take pumpkins out, turn them over facing up, and let them cool on the baking sheet.
  6. Once cooled, scoop out the seeds and discard.
  7. Then scoop out the baking pumpkin’s flesh and place it in a separate large bowl.
  8. Use an immersion blender to puree the pumpkin flesh (you can also use a food processor or even a potato masher).
  9. Store puree in glass jars in the fridge for one week or freeze for up to 2 months.

Notes

Use it in your favorite pumpkin recipes! Don’t forget to add spices as your recipe indicates, as this is just the puree.

If you find the pumpkin extra watery once you’re scooping out the flesh, try and press some of the liquid out before pureeing it.

Also if you freeze the puree you may get extra water as well, make sure you discard the extra liquid.

Make sure you purchase baking pumpkins not decorative pumpkins

Nutrition

  • Serving Size: 1 cup
  • Calories: 143
  • Sugar: 0
  • Sodium: 6mg
  • Fat: 6.2g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 17.2g
  • Fiber: 0
  • Protein: 5.9g
  • Cholesterol: 0mg

Keywords: Baking Pumpkin, Pumpkin Puree

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

You may also like:

Make your own Pumpkin Puree. It's easier then you think, making your own pumpkin puree! Roasting your own baking pumpkin tastes so much better and it really isn't difficult.
Simple Toasted Pumpkin Seeds
Subscribe
Notify of
guest

4 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Bev Whitbread
Bev Whitbread
8 years ago
Rating :
     

excellent, I also do this with other squashes and freeze them. thanks for sharing.

Edelmira Talerico
Edelmira Talerico
7 years ago

Great site, keep it up!

Eric Gianopulos
Eric Gianopulos
7 years ago

Just wanted to say keep up the great work!

Life is uncertain, but dessert doesn't have to be!

Minty Christmas Chocolate Brownies

These minty Christmas chocolate brownies are festive, addictive and hands down the best fudgy homemade brownies around. They make a cute addition to holiday platters and cookie exchanges. 

Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

4
0
Let me know what you think of this recipe!x
()
x
Share to...