How To Roast a Whole Pumpkin (Homemade Pumpkin Puree)

I’ve had a sugar pumpkin decorating my counter top since Halloween, so I figured it was about time that I put it to some good use. Pumpkin pie, here I come.

small bowl of roasted pumpkin

Making your own pumpkin puree is surprisingly easy.  Sure, it’s convenient to pick up a can of pumpkin puree that’s ready-to-use, but when you roast your own pumpkin, you definitely get more bang for your buck. For less than three dollars, I was able to prepare more than 2 cups of pumpkin puree from a small sugar pumpkin, plus I got to use the leftover pumpkin seeds to make our favorite Pumpkin Seed Granola!

Avoiding potentially BPA-lined cans doesn’t hurt, either.

Since I find raw pumpkins very difficult to cut into, and I rather like having all of my fingers attached to my body, I recommend roasting your pumpkins whole. There’s very little prep work involved, and the pumpkin is much easier to cut into after it’s been cooked!

How To Roast a Whole Pumpkin

Preheat your oven to 350F.

Rinse off the pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.

cutting open a small pumpkin

Place the pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin.

The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.

poking holes in a small pumpkin with a fork

Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.

scooping out the inside of a pumpkin

Use a large spoon to scrape out the seeds, and reserve them for another use. (Like making this granola!)

The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed! You may have to do this in batches, depending on the size of your pumpkin.

mixing roasted pumpkin in a food processor

Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it’s shelf life indefinitely.

pumpkin pie in a pan with a slice taken out of itWe’ll be using ours in my favorite pumpkin pie.

Enjoy!

4.6 from 10 votes
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How to Roast a Whole Pumpkin (for homemade pumpkin puree)
Prep Time
5 mins
Cook Time
1 hrs
Total Time
1 hrs
 

Making your own pumpkin puree is surprisingly easy. Sure, it's convenient to pick up a can of pumpkin puree that's ready-to-use, but when you roast your own pumpkin, you definitely get more bang for your buck.

Course: Side Dish
Servings: 4
Calories: 88 kcal
Author: Detoxinista.com
Ingredients
  • one sugar pumpkin
  • 8 " x 8" glass dish
Instructions
  1. Preheat your oven to 350F.
  2. Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.
  3. Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
  4. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.
  5. Use a large spoon to scrape out the seeds, and reserve them for another use.
  6. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin.
  7. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.

Reader Feedback: Have you ever roasted your own pumpkin to make puree? This is the first year I’ve tried it, but now that I know how easy it is, I think it’ll become a regular thing in our house!

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Comments

Helena

Brilliant! I am in process of making a stuffed pumpkin for 2 (croutons,cheddar,cream, veg bouillon cube). Using a Turk’s Turban squash from the garden 1kg, took 1 hour, softened, easy to cut the top of the turban shape off, scoop out the seeds and stringy pulp. Stuffed and back in the oven. I expect it to be delicious, served with sweetcorn.

    Helena

    Just to add that now eaten it was delicious. I’m an English vegetarian staying in France for a few weeks where we grow Musquée de Provence, Turk’s Turban and Invincible pumpkins/squash. I found the recipe, Potimarron Surprise on a French website. Bon appétit!

Talia

Can you do more than one pumpkin at a time?

    Laverne

    Am doing two right now…but might have to leave them in longer.
    Using convection roast. They are both bigger than my head.

Gwen

I can’t wait to try this recipe with pumpkin instead of bananas! I suppose you could also substitute sweet potatoes for the bananas. I think adding chopped walnuts would be a delicious addition as well. Thanks for all your delicious, nutritious ideas. I gets me out of my rut!

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