Learn how to roast a pumpkin to make homemade pumpkin puree for all of your favorite pumpkin recipes with this simple tutorial!
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With pumpkin season well under way, maybe you’ve already carved a jack-o-lantern and roasted pumpkin seeds. And you’ll probably pick up a can of pumpkin puree at the store for baking all of your Halloween and Thanksgiving goodies. Right? This year, consider turning smaller sugar pumpkins into homemade pumpkin puree!
The benefits of making your own pumpkin puree!
There are plenty of benefits that come with making your own pumpkin puree. First off, you’re using fresh pumpkin over canned pumpkin that has been sitting on a store shelf. There aren’t any preservatives, added ingredients, or artificial colors in homemade puree. It’s just fresh, pumpkiny goodness! Besides, did you know that canned pumpkin isn’t actually pumpkin? It’s a blend of winter squash, including butternut squash, that gives it its orange color and flavor.
It’s not as hard as you might think to make your own pumpkin puree. All you need is a sugar pumpkin (also known as a pie pumpkin). That’s it! Just one sugar pumpkin. Sugar pumpkins are a smaller variety of your average fall pumpkin. They’re perfect for baking and they’re inexpensive when they’re in season. One average-sized sugar pumpkin makes about a quart-size freezer bag’s worth of puree.
How to Roast a Pumpkin to Make Pumpkin Puree
The first thing you have to do is prep your pumpkin. Make sure you wash it first. Give the outside a good scrub to remove any dirt. Then, pat the pumpkin dry.
Using a sharp knife, carefully cut off the stem. Then, cut the pumpkin in half. Use a spoon to scoop out all of the guts. If necessary, cut out any bruised flesh.
If you plan on saving the seeds, place them in a colander and give them a good rinse. Then, spread them evenly onto a baking sheet and let them dry overnight. When you’re ready to bake them, toss them with olive oil and seasonings. Bake the seeds on a lined and greased baking sheet for about 30 minutes at 350 degrees!
Place the pumpkin halves flesh-side-down on the baking sheet and bake for 40-60 minutes. The pumpkin is done roasting after it’s softened when you push on the skin. The skin will also be noticeably darker in color.
Allow the pumpkin to cool. Once it’s cool enough to touch, grab a spoon and start scraping out the roasted flesh. Place the cooked pumpkin into a blender or food processor.
Process and puree the pumpkin flesh until it’s completely smooth. Depending on the size of your pumpkin, you might have to work in batches. But you’ll end up with beautiful yellow-orange puree to use in all of your favorite pumpkin dishes!
- 1 sugar pumpkin
- Preheat oven to 350 degrees. Line a baking sheet with foil and spray with cooking oil.
- While the oven is heating, carefully cut your pumpkin in half.
- Scoop out the guts and seeds (put seeds aside to rinse and dry, if roasting).
- Place pumpkin the halves flesh-side-down on the baking sheet.
- Bake in oven for 40-60 minutes or until the flesh is soft to the touch when you push down on the skin.
- When the pumpkin is done roasting, allow it to cool.
- When the pumpkin is cool enough to touch, scoop out the flesh and place it in a food processor or blender.
- Process until smooth.
- Spoon the pumpkin puree into a jar or freezer bag.
- Keep in the fridge for immediate use or freeze.
If you would like to freeze your homemade puree, scoop what you need out of the freezer bag. Then drain off any excess water before using it in your favorite recipes. Need some ideas on how to use your homemade pumpkin puree? Check out these pumpkin recipes!
Did you make this Roasted Pumpkin Puree recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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