How to Roast a Pumpkin to Make Pumpkin Puree

Pumpkin, I really love pumpkin. In the past, I have always used canned pumpkin in recipes, but then, a couple of years ago, our neighbor gave us large pumpkins that had just popped up in their garden. 

That year, I roasted the pumpkin and made my own fresh pumpkin puree for our Thanksgiving pumpkin pie. This was the best pumpkin puree I’d ever used. So I was hooked on making this homemade recipe. 

I know you might think to yourself, why not just purchase the canned stuff? Why go to all the trouble to cook the pumpkin yourself? For me, I think the pumpkin tastes fresher than the canned pumpkin. I will usually roast two to three pumpkins and then we are set for our holiday pumpkin baking.

What Type of Pumpkin to Use

The first time I made my own homemade pumpkin puree, I used jack-o-lantern pumpkins. During pumpkin season, they are readily available everywhere. While you can use them, the medium size pumpkin or smaller pumpkins are better. 

I have roasted craving pumpkins and sugar pumpkins. I think the sugar pumpkins are a little less watery but either one has worked well for me.

But if you have the choice to pick up a sugar pumpkin. The smaller pumpkins seem to be a little meatier. If you can’t find the smaller pumpkins at grocery stores, try your local farmers market. 

How to Make Pumpkin Puree from a Pumpkin 

Here’s a quick video to show you how to make pumpkin puree from a pumpkin. If watching a video isn’t your thing, no problem scroll down for the written instructions with photos. 

Some of the links below are my referral links. Which means as an Amazon Associate I earn from qualifying purchases and when you purchase through them I can make a little money at no extra cost to you. Thanks! See my disclosure policy for more information.

What You’ll Need

• a Pumpkin to Roast
• Mellon Baller
• Large Knife
• Cookie Sheet
• Hand Blender or Food Processor or Potato Masher

Prep Work: Prepping the Pumpkin

I give my pumpkin a good bath and then cut them in half. Now comes the fun part removing the seeds. But don’t throw them away keep them to roast them for a great tasting snack.

I have found using a melon baller works great to remove the fibers that are left inside the cavity of the pumpkin. Once all the strings are out. I place them cut side down in a shallow baking dish or on a cookie sheet.

Roast the Pumpkin with the Oven Cooking Method

When I place the pumpkins in the oven, I add a little water to the baking sheet to help the pumpkins cook. You’ll be cooking the pumpkins at 375 degrees. The roasting time is 30 to 60 minutes, total cooking time depends on the size of the pumpkin. When the pumpkins are soft, they are done.

Peel and Process the Pumpkin

Let cool until they can be handled and scoop out all the great roasted pumpkin flesh. I found peeling the skin of the pumpkin is a great way to remove the cooked pumpkin. I usually place the cooked pumpkin into a large bowl and then use my immersion blender to process it until smooth.  

But you could put the pumpkin into the bowl of a food processor and process it until smooth. Or if you don’t have a food processor or immersion blender, try using a potato masher to break up the cooked pumpkin, but this takes extra effort over the other methods. I’ve found for the best result you need to break up the pumpkin strings.

While mashing your pumpkin, don’t add liquid. You want your smooth puree to be thick like the canned stuff.

Storing the Pumpkin Puree

Once your pure pumpkin puree is ready, you can store it in an airtight container in the refrigerator for up to a week. If you want it to last longer, you can store it in the freezer. 

Let the pureed pumpkin cool and then package into 1-2 cup portions and freeze. I like to freeze the pumpkin in zip-top bags and lay them flat to freeze. They take up less room in the freezer and they thaw more easily.

If you want to store smaller quantities, you can freeze it in ice cube trays. 

When I’m ready to use some of the homemade pumpkin puree, I just thaw and drain off any excess liquid. Then I use the drained puree as you would canned pumpkin.

That’s how easy it is to make your own homemade pumpkin puree. Use it in place of canned pumpkin in recipes. 

Below, get the homemade pumpkin puree recipe. 

A few of my favorite pumpkin recipes…
Pumpkin Pie Filling
Pumpkin Muffins
Pumpkin Spice Pancakes
Chocolate Pumpkin Muffins

Have you ever made your own pumpkin puree?