It’s pumpkin-everything season around here, with fresh pumpkins on the porch and canned pumpkin in the pantry. For years people have used the canned variety for all kinds of pumpkin recipes. Think pumpkin pie, pumpkin muffins, pumpkin bread, pumpkin soup, or a variety of pumpkin desserts.

It’s easy to roast pumpkin for pumpkin puree! The flavor can’t be beat and it’s a great way to use up any pie pumpkins you may have had around for decorations instead of throwing them away.
It’s easy to roast pumpkin for pumpkin puree! The flavor is unbeatable for all your favorite pumpkin recipes that call for pumpkin puree.

But what if there was something better than canned pumpkin? What if there was something that you could be sure was pumpkin and not some other type of squash? Because canned pumpkin might be all pumpkin, or . . . it might actually be another type of squash. That’s right. Pumpkin is a type of squash, and under FDA guidelines, canned pumpkin can be made with a number of different types of squash – one of which is pumpkin.

How to Roast a Pumpkin: An easy way to make homemade pumpkin puree by roasting a pumpkin. Great flavor and can be used immediately or freeze for later use.

Now, there’s nothing wrong with using canned pumpkin (squash). But if you want to be sure that what you’re using is pumpkin, why not make it yourself? It’s super easy to find pumpkins at grocery stores, hardware stores, farmer’s markets, or apple orchards, especially in the fall. So, when you’re out shopping, look for the smaller pumpkins, like pie pumpkins, and try making your own pumpkin puree. It’s not hard to roast pumpkin. And I promise you’ll like the results. You really can’t beat the flavor. 

Making homemade pumpkin puree is also a wonderful way to use up any pie pumpkins you may have had around for decorations instead of dumping them in the garbage. Plus, you can save the seeds and make roasted pumpkin seeds!

It’s easy to roast pumpkin for pumpkin puree! The flavor is unbeatable for all your favorite pumpkin recipes that call for pumpkin puree. Use immediately for freeze for later use!

To start with, make sure you choose the right pumpkin. While the bigger pumpkins are fun to carve and decorate and put out on the porch, they’re not the best choice for cooking. Instead, look for pie pumpkins or sugar pumpkins. They’re smaller, have a smoother texture when cooked, and have more of that slightly sweet pumpkin flavor you love. 

After that, it’s easy peasy. Turn on your oven, cut your pumpkin in half, remove the seeds, and roast.  When it’s done, scoop out the soft flesh and puree in your blender or food processor. Done. Now, it’s a little more involved than that, but not much. And I have all the directions on how to roast pumpkin for you below on the recipe card.

Two small pumpkins sitting on a wooden table with a knife
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4.50 from 4 votes

How to Roast Pumpkin for Pumpkin Puree

It’s easy to roast pumpkin for pumpkin puree! The flavor can’t be beat and it’s a great way to use up any pie pumpkins you may have had around for decorations instead of throwing them away.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: vegetables
Cuisine: American
Keyword: easy recipe, fall recipe, pumpkin puree
Author: Marie

Ingredients

  • 1 small pie or sugar pumpkin about 4 to 8 pounds
  • Olive oil
  • Cutting board
  • Sharp chef’s knife
  • Rimmed baking sheet

Instructions

  • Preheat oven to 375°F. Wash and dry pumpkin. Remove the stem if desired or cut through it while cutting the pumpkin.
  • Using a sharp chef’s knife (or other large kitchen knife), carefully cut the pumpkin in half vertically (from top to bottom or bottom to top). Scoop seeds out of each pumpkin half and save for roasting later.
  • Brush the cut side of each have with a little olive oil and place face down on a rimmed baking sheet. Roast at 375°F for about 60 minutes or until a paring knife easily pierces the shell of the pumpkin. The pumpkin shell should be darker and easily indented.
  • Remove from oven and let cool slightly. Turn the pumpkin halves over and scoop cooked pumpkin flesh out of the shell and into a food processor or blender with a spoon. Cover and process until smooth, scraping sides occasionally (about 2-3 minutes).
  • Use immediately in recipes, or refrigerate for up to a week in a clean, covered container. Puree may also be poured into clean freezer containers, covered, and frozen for later use.

See More Recipes Here

It’s easy to roast pumpkin for pumpkin puree! The flavor can’t be beat and it’s a great way to use up any pie pumpkins you may have had around for decorations instead of throwing them away.

Thank you for sharing!

15 Comments

  1. 3 stars
    I’m always buying pumpkin in the can so this intrigued me to step outside of the box and try something new! Why not use fresh produce while its in season?!

  2. What if all I have is these big decorative pumpkins someone gave me? Can I still use them? I just hate the idea of tossing them!

    1. Hi Jennifer – I’ve only tried it with pie pumpkins. You could always try it though. My guess is they would require more time to cook and that they may need to cook down more. The flavor may not be as sweet as with pie pumpkins, but they’re still pumpkins. Let me know if you try it and how they turn out!

  3. 5 stars
    Thanks so much. I’ve always heard of roasting, but I took the lazy method and did mine in the sliw cooker. Get the pumpkin prepared, put it in, set it to low and go to bed! When I get up its done. This was even easier. Pumpkin halves, on parchment paper and into the oven. No need for oil! 45 minutes – cooked pumpkin. Just peel off the skin. Love it.
    Many thanks. This way the pumpkin is drier. Its more moist in the cooker. Will see how the pies come out.
    Diane

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