Easy Roasted Seminole Pumpkin

How to Roast Pumpkin to Make Puree

There’s nothing like the sweet, caramelized flavor of roasted pumpkin.

Using your own roasted pumpkin puree in recipes is easy, and it creates a richer flavor than store-bought canned pumpkin puree. You can use the puree for making pies, breads, smoothies, or in any recipe calling for canned pumpkin.

This recipe was created for baking Seminole pumpkin, but you can use any pie/sugar pumpkin. The carving pumpkins, like those for the autumn holidays, are usually stringy, watery, and not as sweet, so I don’t recommend using them. (Although, they’ll work in a pinch, if that’s all you can find.)

Edible squashes create a great roasted flavor too! I’ve used this method with butternut squash. The flavor is subtly different, but with most recipes, you’d never notice the difference. Plus, butternut squash is less watery than pumpkin and creates a nice creamy texture when pureed.

Now that you’ve found your pumpkin, let’s get started!

Preheat your oven to 350°F.

Rinse and dry the pumpkin, break off the stem, then cut it in half from top to bottom.

Scrape out the seeds and stringy “guts” of the fruit and set them aside in a bowl for a later use. (See: How to Roast Pumpkin Seeds)

Brush, or spray your favorite baking oil on both the inside and outside of the halves, then lightly salt the insides.

Place cut-sides down on a lined baking tray. I like to line the tray with aluminum foil sprayed with cooking oil. You can also use parchment paper or a silicone baking mat. Poke a few holes in each piece to help steam escape. Putting the pieces cut-side down will help drain out some of the liquid while baking.

Bake for 35-40 minutes. If your pumpkin is thicker than one inch, you’ll need to increase the baking time to about 50 minutes. Ovens will vary, so check for doneness when the time is close. Once the pumpkin is fork-tender and looks wrinkly, it should be done. Over the years, I’ve learned to tell by the smell when they are near done cooking. They will have a sweet, almost over-cooked smell from the juices browning on the baking sheet.

Flip over the pieces and let cool about 10-15 minutes until you can easily pick them up.

Scrape out the flesh of the pumpkin and set into a bowl. Get as much of the browned edges as you can! That’s what holds a lot of the delicious roasted flavor. If the pumpkin is well-cooked, you might also be able to just peel off the skin. The skin can be put in your compost pile, or buried 5-6 inches deep in your garden. It will rot down fast and add nutrients to the soil.

I pour off any liquid left from baking into a small bowl. This can be used in the pureeing process to improve consistency if needed. It also works great for soaking raisins before making pumpkin bread. (Recipe coming soon!)

Once you have all your pumpkin flesh in a bowl, puree it in small batches in a food processor.

What to Do with Your Pumpkin Puree

Now that you have your puree ready, you can immediately cook with it, or save it for later. I like to bake several pumpkins at once. I’ll save out enough puree to make a pie, pumpkin bread, or something similar, then freeze the rest.

Some people will drain the pumpkin before freezing. I do not do this, although it is a simple method of straining the puree with a sieve lined with cheesecloth that sits in a bow for several hours or overnight in the refrigerator.

When I see extra liquid, I simply let the puree sit 5-10 minutes, then pour off excess water, or spoon it off after making a small indent in the puree where the juice will collect.

How to Freeze Pumpkin Puree

Measure out the amount you’d like to freeze (I use 2 cups) and place into plastic freezer containers or freezer bags. Label and date. The plastic bags can be flattened to make better use of freezer space.

Two-cup freezer containers to store pumpkin in the freezer to use at a later time.

Puree stores easily in the freezer in storage bags.

Frequently Asked Questions

Can I use other types of pumpkins or squashes?

Yes! This roasting method works with any type of winter squash or pumpkins. Some squashes to try: butternut, hubbard, or acorn. The best pumpkins to use are varieties with the words “sugar” or “pie” in them. This method is NOT for summer squashes like zuchinni or yellow hook.

Can I use an instapot to make pumpkin puree?

Pumpkin puree can be made using several methods including: instapot or pressure cooker, slow cooker, and even in your microwave! However, you won’t get the sweet, caramelized flavor that is created when a pumpkin is roasted. Also the puree will be juicer since there is no evaporation like you get in an oven.

What are some good roasted pumpkin dishes?

Roasted pumpkin is great for baking recipes! Use in any recipe that calls for canned pumpkin. I like to mix in a few spices and a pinch of sugar and top off my yogurt. Try making pumpkin smoothies or a pumpkin soup. It is also great as a side dish with just a touch of butter and some salt and pepper.

Follow me on Pinterest for even more delicious pumpkin puree recipes!

If you want to learn how I grow these amazing fruits, follow my Garden Journal Series.

Don’t forget my recipe for Roasted Pumpkin Seeds!