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.
- 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
- 1 –2 small baking pumpkins
Instructions
- Preheat oven to 375ËšF.
- 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).
- Rinse off baking pumpkins and cut them in half with a large sharp knife and place face down.
- 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).
- Take pumpkins out, turn them over facing up, and let them cool on the baking sheet.
- Once cooled, scoop out the seeds and discard.
- Then scoop out the baking pumpkin’s flesh and place it in a separate large bowl.
- Use an immersion blender to puree the pumpkin flesh (you can also use a food processor or even a potato masher).
- 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