How to Roast a Pumpkin to Make Pumpkin Puree

How 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 a pumpkin that had just popped up in their garden. So that year I decided to roast the pumpkin and make my own pumpkin puree for our Thanksgiving pumpkin pie.


I know you might be thinking to yourself, why not just purchase the pumpkin in the cans? 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 puree.

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. They seem to be a little meatier.

Half of a 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.

When I place the pumpkins in the oven, I add a little water to the pan to help the pumpkins cook. Set the timer for about 30 to 60 minutes. When the pumpkins are soft they are done. I roast mine at 375 degrees.

Pumpkin Cooked

Let cool until they can be handled and scoop out all the great pumpkin puree. I usually scoop the puree into a good-sized bowl and then use my hand blender to process it until smooth.

Let cool and then package into 2 cup portions and freeze. I like to freeze the pumpkin in zipper bags and lay them flat to freeze so they thaw more easily.

Pumpkin Puree ready to serve

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

Have you ever made your own pumpkin puree?


2 thoughts on “How to Roast a Pumpkin to Make Pumpkin Puree”

  1. I do the same thing with squash from our garden. No one can tell it’s not pumpkin in the pie, dessert or bread.
    The purée also freezes well.

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