How to Roast a Whole Pumpkin to Make Pumpkin Purée

This how to roast a whole pumpkin to make pumpkin puree recipe is very straightforward and results in a rich, flavorful puree that can be enjoyed in all of your favorite pumpkin recipes! With just a couple of easy steps it can be a very rewarding process from start to finish that the whole family will enjoy throughout the holiday months!

Growing your own sugar pie pumpkin is a very simple task. It is something that my boys and I look forward to every year! You cannot help but feel giddy when those tiny green pumpkin buds begin to form. It is so much fun to watch them grow and start to take shape with the changing colors.

Roasting pumpkins in the fall for soups and sweet treats such as pumpkin bread, is a tradition that I hold tight to, and dare I say, look forward to. Ugh, and to think we just started summer! It’s easy to daydream when you have a giant pumpkin vine engulfing your vegetable garden! But, if a garden is not in your picture, then a store bought sweet pumpkin will do! The taste and quality of fresh pumpkin puree will be far superior to a can of pumpkin from the grocery store!

All varieties of pumpkins are very easy to grow and more than likely you will be able to find them when the time comes at your local supermarket, farmers market, or at local farms. Just make sure to ask for a sugar pumpkin or a pie pumpkin, not to be confused with large carving pumpkins. 

Can you roast a pumpkin whole?

Yes, you can roast a pumpkin whole! Roasting a pumpkin whole can be a convenient method, especially if you want to avoid cutting a tough raw pumpkin. 

However, keep in mind that it will take a lot longer to roast, anywhere between 60 to 90 minutes depending on the size of the pumpkin.

What can you do with roasted pumpkin?

Roasted pumpkin is incredibly versatile and can be used in a variety of dishes. Here are some ideas for how to use roasted pumpkin:

Savory Dishes:

1. Soups:
   • Pumpkin Soup: Blend roasted pumpkin with broth, onions, garlic, and spices for a creamy roasted pumpkin soup.
   • Pumpkin and Lentil Soup: Combine roasted pumpkin with lentils, carrots, and spices for a hearty, nutritious soup.
2. Salads:
   • Roasted Pumpkin Salad: Toss roasted pumpkin cubes with arugula, goat cheese, nuts, and a balsamic vinaigrette.
3. Pasta:
   • Pumpkin Pasta Sauce: Blend roasted pumpkin with cream, garlic, and Parmesan for a creamy pasta sauce.
   • Pumpkin Ravioli: Use roasted pumpkin as a filling for homemade ravioli, paired with sage butter sauce.
4. Side Dishes:
   • Pumpkin Mash: Mash roasted pumpkin with butter, salt, cinnamon, and pepper for a simple side dish.
   • Pumpkin Risotto: Stir roasted pumpkin into a creamy risotto with Parmesan cheese.
5. Casseroles:
   • Pumpkin Gratin: Layer roasted pumpkin slices with cream, cheese, and herbs for a savory gratin.
   • Shepherd’s Pie: Use mashed roasted pumpkin as a topping for a vegetable or meat shepherd’s pie.

Sweet Dishes:

1. Pumpkin Pie:
   • Use roasted pumpkin puree in your favorite pumpkin pie recipe.
2. Pumpkin Bread and Muffins:
   • Add roasted pumpkin puree to batter for moist, flavorful bread or muffins.
3. Pumpkin Pancakes and Waffles:
   • Incorporate pumpkin puree into pancake or waffle batter for a seasonal twist.
4. Pumpkin Cheesecake:
   • Mix pumpkin puree into cheesecake batter for a rich, creamy dessert.
5. Pumpkin Cookies:
   • Use pumpkin puree in cookie recipes for soft, cake-like cookies.

Snacks and Appetizers:

1. Pumpkin Hummus:
   • Blend roasted pumpkin with chickpeas, tahini, garlic, and lemon juice for a unique hummus.
2. Pumpkin Dip:
   • Combine pumpkin puree with Greek yogurt, honey, and spices for a sweet or savory dip.
3. Pumpkin Bruschetta:
   • Spread roasted pumpkin on toasted baguette slices, topped with goat cheese and balsamic glaze.
4. Pumpkin Smoothie:
   • Blend pumpkin puree with banana, yogurt, and spices for a creamy, nutritious smoothie.

Drinks:

1. Pumpkin Spice Latte:
   • Add pumpkin puree to coffee with milk, sweetener, and pumpkin pie spices for a delicious fall treat! Our favorite way to kick off the cozy fall months!
2. Pumpkin Milkshake:
   • Blend pumpkin puree with ice cream, milk, and a bit of maple syrup for a seasonal milkshake.
3. Baby Food:
   • Roasted pumpkin puree can be a nutritious and naturally sweet food for babies. Just ensure it’s smooth and free of any added spices or salt.

Tips for Making Your Own Pumpkin Puree

• Pumpkin Selection: Choose a sugar pumpkin or pie pumpkin, as they are sweeter and less fibrous than larger carving pumpkins.
• Flavor Enhancements: For added flavor, you can brush the pumpkin halves with a little olive oil or coconut oil and sprinkle with salt before roasting.
• Uniform Pieces: If your pumpkin is particularly large, you can cut it into smaller pieces for more even roasting.

How Long Does Pumpkin Puree Last in the Fridge

If you are choosing not to use the puree immediately, then store it in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it in an airtight container or freezer bags for up to three months.

What You WIll Need to Roast Pumpkin and Make Puree

Sheet pan or baking dish

Piece of parchment paper

Sharp knife

Blender or food processor 

Ingredients for Fresh Roasted Pumpkin

1 small sugar pumpkin (about a 1-3 pound pumpkin)

Large spoon

Coconut oil (optional, if you are not using parchment paper)

Instructions for Best Pumpkin Puree

1. Preheat the Oven:
   • Preheat your oven to 400°F.
2. Prepare the Pumpkin:
   • Wash the pumpkin to remove any dirt.
   • Cut the stem off of the pumpkin, then cut the pumpkin in half from top to bottom. Use a sturdy knife as pumpkins can be tough.
   • Scoop out the seeds and stringy bits with a spoon. You can save the seeds for roasting if you like.
3. Roast the Pumpkin:
   • Place the pumpkin halves cut-side-down on a baking sheet lined with parchment paper or lightly greased with coconut oil.
   • Roast in the preheated oven for about 45 minutes, or until the flesh is tender when pierced with a fork. The exact time can vary depending on the size of your pumpkin.
4. Cool and Scoop:
   • Allow the cooked pumpkin to cool for a few minutes until it’s safe to handle. This takes about 10 minutes.
   • Scoop the roasted pumpkin flesh from the skin using a spoon. Discard the outer skin.
5. Puree the Pumpkin:
   • Place the pumpkin flesh in a food processor or blender and puree until smooth. You may need to do this in batches if you have a lot of pumpkin.
   • If the puree is too thick, you can add a small amount of water to achieve the desired consistency. But be careful as you do not want your puree watery!
6. Strain Excess Moisture (if needed):
   • If your puree is watery, you can strain it using a cheesecloth or a fine-mesh sieve to remove excess moisture.
7. Store the Puree:
   • Use the puree immediately, store it in the refrigerator for up to a week, or freeze it in an airtight container or freezer bags for up to three months.

Enjoy your own homemade pumpkin puree in pies, soups, breads, pumpkin cinnamon rolls, or any recipe calling for canned pumpkin!

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