How to Roast a Whole Pumpkin to Make Pumpkin Purée
Learn how to roast a whole pumpkin to make smooth homemade pumpkin purée for pies, breads, muffins, soups, and fall baking recipes.
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Servings: 2 -4 cups
Equipment
- Sheet pan or baking dish
- Piece of parchment paper
- Sharp knife
- Large spoon
- Blender or food processor
Ingredients
- 1 Small sugar pumpkin about a 1-3 pound pumpkin
- Coconut oil optional, if you are not using parchment paper
Instructions
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- Wash and dry the outside of the pumpkin.
- Carefully cut the pumpkin in half from top to bottom.
- Use a large spoon to scoop out the seeds and stringy pulp.
- Set the seeds aside if you want to roast them.
- Place the pumpkin halves cut side down on the prepared baking sheet.
- Roast for 45 to 60 minutes, or until the skin looks wrinkled and a fork slides easily into the flesh.
- Remove the pumpkin from the oven and let it cool for 15 to 20 minutes.
- Scoop the soft pumpkin flesh away from the skin.
- Add the pumpkin flesh to a food processor or blender.
- Blend until smooth.
- If the purée is watery, drain it in a fine mesh strainer or cheesecloth for 10 to 15 minutes.
- Use right away, refrigerate for up to 1 week, or freeze for up to 6 months.
Notes
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Helpful Tips for the Best Pumpkin Purée
Use sugar pumpkins or pie pumpkins for the best flavor and texture. Do not use large carving pumpkins if you want smooth purée for baking. They are usually stringier and more watery. Roast the pumpkin cut side down so the flesh stays tender and moist. Let the pumpkin cool before scooping. This makes it easier to handle and helps the texture settle. Drain the purée if it looks watery. This is especially helpful if you plan to use it in pumpkin pie, pumpkin bread, or pumpkin bars. Freeze the purée in ½ cup or 1 cup portions so it is easy to measure later. .