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Easy Roasted Pumpkin Puree

Print Recipe
Roasting small pumpkins, especially heirlooms like Seminole Pumpkins, brings out their best flavor. Use the puree of of your pumpkins to create delicious pies, breads, cookies, or smoothies. It can be substituted in any recipe that calls for canned pumpkin.
Course Side Dish
Cuisine American
Keyword pumpkin, puree, roasted
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings 4
Calories 83
Author Alisa

Equipment

  • Cutting board
  • Large knife
  • large spoon and a fork
  • small bowl about 8-16 oz.
  • large bowl about 2 quarts
  • pastry brush
  • baking sheet
  • parchment paper or similar baking sheet liner
  • Food processor

Ingredients

  • 1 small pumpkin 2-5 lbs.
  • 3 Tbs. vegetable coooking oil optional: melted butter, olive, canola, or similar
  • sea salt

Instructions

  • Preheat oven to 350°
  • Line a baking sheet with parchment paper or other liner. Oil the surface lightly with about half the cooking oil, using a pastry brush.
  • Rinse and dry the pumpkin.
  • Place the pumpkin on cutting board on it's side, and trim off the stem at the top.
  • Turn the pumpkin so that the fresh-cut stem side is up, then cut in half from top to bottom.
  • Using a spoon, scoop out the seeds and any loose stringy fibers, placing it all in a small bowl to save for future use.
  • Lightly coat the insides of the pumpkin with vegetable oil using a pastry brush.
  • Salt the inside of the pumpkin halves lightly.
  • Place the pumpkin halves cut-side down on the oiled baking sheet. Poke a few holes in each section using a fork to let some steam escape.
  • Bake at 350°F about 35-40 minutes, until skin is fork-tender and indents easily.
  • Cool 10-15 minutes until it the pumpkin is easy to handle.
  • Turn over the pumpkin halves, scoop out the roasted flesh with the spoon, and place it in the larger bowl. Don't forget those sweet carmalized edges!
  • Puree pumpkin in small batches in a food processor.
  • Your pumpkin is now ready for a multitude of sweet or savory recipes. Use immediately, freeze, or store up to 5 days in your refrigerator.

Notes

  • If your pumpkin puree is watery, you can strain it with a cheesecloth in a strainer over a bowl for 1-2 hours.
  • If your pumpkin is larger or has a thicker rind, you may need to bake it an additional 5-15 minutes.