How to Roast a Pumpkin for Homemade Pumpkin Puree

How to roast a pumpkin for homemade pumpkin puree you can save for muffins, pie, pumpkin bread, and more!

It’s that time of year when the grocery stores are overflowing with all those cute little pie pumpkins! I don’t know about you, but pumpkin muffins are one of my favorite fall and winter treats. Canned pumpkin puree used to be my go-to. But I picked up a little pie pumpkin a few years ago to try roasting and making the pumpkin puree from scratch and have never looked back! It’s so easy and has such great flavor. You can use the little ones from the grocery store, or from your own garden.

Side note – I planned to grow my own this year but a little bunny rabbit had a feast on ALL of them. Sooo I ended up with a combination from the grocery store and my sister, who accidentally planted like 8 pumpkin plants and now has TONS of little pie pumpkins. She may have mixed up a few started plants … zero zucchinis and a million pumpkins later and here we are! It was a good gardening year for us newbs😂

Anyways, here’s the easiest way to roast and save your own pumpkin puree from pie pumpkins!

Pumpkin Puree Recipe

Ingredients:

• 1 pie pumpkin (also known as sugar pumpkin)
• 2 tsp olive oil
• Pinch of salt

Instructions:

Preheat the Oven: Preheat your oven to 350°F (190°C)

Prepare the Pumpkin: Begin by washing the pie pumpkin. Then, using a sharp knife, carefully slice it in half vertically. Be cautious when doing this, as pumpkins can be quite tough.

Remove the Seeds: Scoop out the seeds and any stringy bits from the center of each pumpkin half. If you like, you can save the seeds for another great fall treat – roasted pumpkin seeds.

Season: Brush with olive oil (or any neutral cooking oil) and sprinkle lightly with a pinch of salt.

Place on a Baking Sheet: Line a baking sheet with parchment paper or foil for easy cleanup. Place the pumpkin halves, cut side down, on the baking sheet. This helps them roast evenly and develop a sweet, caramelized flavor. Pierce the skin with a fork a few times to allow steam to escape during roasting.

Roast the Pumpkin: Place the baking sheet in the preheated oven and roast the pumpkin halves for 40-45 minutes. The exact time will depend on the size and thickness of your pumpkin. You’ll know they’re done when the flesh is tender and soft.

Cool and Scoop: Once the pumpkin is done, remove it from the oven and let it cool for 10 minutes. When it’s safe to handle, use a spoon to scoop out the soft, roasted flesh from the pumpkin halves. It should come away from the skin easily.

Puree the Pumpkin: Transfer the roasted pumpkin flesh to a food processor or blender. Blend until you have a smooth, velvety puree. If it appears too thick, you can add a small amount of water to achieve your desired consistency. If you don’t have a blender or food processer … or if your blender is on it’s last leg and you try to avoid using it unless absolutely necessary to extend it’s life as long as possible … hello, yes that would be me 😂… the pumpkin is typically soft enough to blend with beaters.

Store or Use: Your homemade pumpkin puree is now ready to use in your favorite recipes! If you have extra, it can be stored in airtight containers in the refrigerator for up to a week or in the freezer for several months.

I use freezer ziploc bags and store in the freezer to enjoy pumpkin treats all through the cold weather months!

Please let me know if you have any questions and I’ll get back to you as soon as possible.

Don’t forget to follow me on Instagram @tylynnm_ for more recipes and all things home. You can also find a video of this recipe over there!

| Tylynn |

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