You will never go back to canned pumpkin once you begin roasting your own! This roast pumpkin recipe is simple, easy and produces deliciously sweet and rich pumpkins which can be used for a plethora of recipes.
Thanksgiving is never complete without at least one pumpkin pie and this is the exact recipe I use to cook my pumpkin pie pumpkins every year!
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Ingredients
This recipe is very simple which means you are getting the full health benefits of the pumpkin and none of the nonsense!
- Whole Pumpkin Pie Pumpkin
Instructions
As I said, this recipe is so simple anyone can make it. You simply roast pumpkins in the oven for 45 minutes and then blend them.
First, carefully cut the pumpkin in half.
Scoop out the seeds and place in a bowl. You can either rinse the seeds and bake them for a healthy snack, or save the seeds and plant them in your garden 🙂
Place pumpkin on a baking sheet, or any large baking dish. Bake at 350 ℉ for 40-45 minutes.
Once the pumpkin has cooled completely, gently remove the skin. This should be very easy to do and it should peel away with very little effort.
Place all of the roasted pumpkin into a food processor. Process on low for 30 seconds and check to see if the pumpkin is beginning to blend. If necessary you may add some water, a few tablespoons at a time.
Once the pumpkin is completely smooth you may use the pumpkin puree right away or store in the fridge or freezer.
This roast pumpkin recipe is perfect for any recipe that calls for pureed pumpkin. You can use this in pie, bread, cheesecake, etc. The possibilities are endless.
Hint: this pumpkin puree is amazingly hardy and will stay in the freezer for up to a year! This is a great way to get the most out of your pumpkins. A good idea is to store the pumpkin in 1-2 cup portions so you can defrost what you need for each recipe.
Equipment
You only need a few things for this roast pumpkin recipe. You will need:
- Large baking sheet or casserole pan
- Chefs knife
- Food processor or Blender
If you need a food processor, this is the Cuisinart Food Processor I'm using in the above photos. You may also use a blender, I love my Ninja Blender and I've had it for years! Both will work fine here.
Storage
This roast pumpkin stays well in the fridge for 4-5 days.
You may also freeze this pumpkin (my preference) for up to a whole year! Imagine how many pumpkin recipes you could make??
Top tip
Check the roast pumpkin after about 40 minutes; if it is fork tender (pulls away easily with a fork) then it is done and you take it out of the oven. You want this pumpkin to be very soft in order to get the right consistency.
FAQ
You can roast any pumpkin, but I recommend using small "pumpkin pie" pumpkins. They should be labeled as such. These pumpkins are sweeter and develop a rich nutty flavor in the oven making them perfect for baking and cooking.
YUP! Roast as many pumpkins as you'd like, puree them, and put them in the freezer for a flavor booster you'll have all year.
NO DON'T DO IT! I mean you can, but the skin will peel off so easily after you roast them, I don't want you wasting your energy on something so tedious if you don't have to.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
📖 Recipe
Roast Pumpkin Recipe
Equipment
- Sheet pan
- Parchment Paper
Ingredients
- Whole Pumpkin Pie Pumpkin
Instructions
- Preheat oven to 350℉. Line a heavy duty baking sheet with parchment paper.
- Cut the pumpkin in half, and remove seeds and pumpkin innards. If using pumpkin seeds, set aside into a bowl to be washed.
- Place the pumpkins on the parchment-lined baking sheet. The pumpkins can be either face up or face down. Both will work!
- Bake for 35-45 minutes, or until the pumpkin is tender and easily comes away from the skin with a fork.
- Allow the pumpkin to cool completely. Once the pumpkin is cool, gently peel the skin away from the pumpkin, this should be very easy to do. Some skin may be stuck, you can scrape the pumpkin off with a fork or spoon.
- Next, add the pumpkin to a food processor fitted with a metal blade. You may also use a blender. Run the food processor on low. The pumpkin should easily blend, but you may need to add a bit of water, a few tablespoons at a time.
- Once the pumpkin is thoroughly blended and smooth it is ready to use! If you are making this ahead, it will stay in an air-tight container in the fridge for 4-5 days, or in a freezer-safe container or bag for up to 12 months!
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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