Making pumpkin puree at home is easier than you think! This recipe shows you how to roast a pumpkin to perfection and blend it into a smooth, creamy puree you can use in everything from soups to pumpkin pie. A simple, wholesome way to enjoy fall flavors.
Unfortunately, summer has come to an end, and the crisp air of fall is settling in. You know what that means, right? It’s officially pumpkin season in my kitchen!
Pumpkins, a type of squash, are not only the stars of Halloween décor but also key players in recipes like my favorite Keto Pumpkin Pie. This vibrant orange fruit is packed with nutrients, vitamins, and minerals, making it as nutritious as it is delicious.
What I love about pumpkins is that almost every part is edible—seeds, flesh, even the flowers. Whether you steam, boil, roast, or bake them, pumpkins develop a silky texture and a rich flavor, perfect for both sweet and savory dishes.
Speaking of savory, pumpkin isn’t just for pies. Imagine a velvety roasted pumpkin soup on a chilly evening—pure comfort food.
Fun fact: Pumpkins are technically a fruit! Yep, botanically speaking, they’re considered berries. Who knew, right?
And if you’re wondering whether pumpkin is keto-friendly, don’t worry—we’ve got you covered. Check out our guide to find out the ideal serving size to keep your pumpkin recipes keto-approved.
How To Roast Pumpkin?
Roasted pumpkin is incredibly versatile—it can be used to make everything from smooth pumpkin puree to tasty cubed pumpkin for chili, bowls, and more.
Today, we’re going to show you just how easy it is to roast a pumpkin and make the best homemade pumpkin puree. If you’ve never done it before, you’ll be pleasantly surprised at how simple it is to make at home!
For the best results, use a sugar pumpkin or pie pumpkin—they’re smaller, sweeter, and perfect for cooking, unlike the larger carving pumpkins.
Instructions:
- Prep the pumpkin: Wash the pumpkin thoroughly and pat it dry with a clean kitchen towel.
- Cut and clean: Using a sharp knife, carefully cut the pumpkin into four manageable pieces. Scoop out the seeds and any stringy pulp from the center. Save the seeds if you want to roast them later!
- Roast: Place the pumpkin pieces flesh-side down in a baking dish. Roast at 350°F for about 40 minutes, or until a fork pierces the skin easily. If your pumpkin is larger, it may need a few extra minutes to become tender.
- Cool: Once roasted, remove the pumpkin from the oven and let it cool for a few minutes before handling.
How To Make Pumpkin Puree?
Once your pumpkin is cooked, you can transfer the pumpkin flesh into a high-power blender and blend until no large lumps remain and the pumpkin puree is smooth.
If necessary, add a bit of water to help things blend, but this should not be necessary for most situations.
Can You Freeze Pumpkin Puree?
Scoop the cooled puree into freezer bags, allowing two inches of space for expansion. Pumpkin puree can be stored in a freezer for about six months.
Pumpkin puree is incredibly flexible, with incredible flavor and nutritional advantages. You’ll want to keep this on hand as a pantry staple!
Tips For Making The Best Pumpkin Puree
- Choose the right pumpkin: Use sugar pumpkins or pie pumpkins for the best texture and flavor. They’re sweeter and less watery than carving pumpkins.
- Scoop out thoroughly: Make sure to remove all seeds and stringy bits from the pumpkin before roasting to ensure a smooth puree.
- Strain if watery: If your puree is too watery, use a cheesecloth or fine-mesh strainer to remove excess moisture.
Roasting the Pumpkin Seeds
Don’t get rid of the pumpkin seeds as they turn into a fabulous healthy shack. Here’s how to roast leftover pumpkin seeds:
- Scoop out the seeds and clean them under running water to remove any squash flesh.
- Use a paper towel to pat dry the seeds and transfer them to a baking sheet.
- Mix the seed with a tablespoon of oil and a pinch of salt. Add any of your favorite seasonings at this point. Toss until all the seeds are coated.
- Roast for about 20-25 minutes at 300F or until the seeds start to brown and become fragrant.
- Remove from the oven and allow to cool.
FREQUENTLY ASKED QUESTIONS
What kind of pumpkin should I use?
It is essential to select the perfect type for roasting. There are many edible varieties, but not all of them are delicious. For baking, avoid giant carving pumpkins in favor of smaller pie pumpkins (also known as sugar pumpkins), which are denser and deeper in color. Pumpkins that are smaller are also loaded with flavor and perfect for roasting. Choose a 2lb to 5 lb pumpkin for the best results.
Should I pell the skin before roasting?
Peeling is optional and depends on what you’re making. If you’re preparing pumpkin puree, there’s no need to peel the skin beforehand, as it will easily separate from the flesh after roasting. However, if you’re making cubed roasted pumpkin for salads or side dishes, it’s best to peel the skin before roasting.
How long will roasted pumpkin last?
Once roasted, your pumpkin can be stored in an airtight container in the fridge for up to four days. If you want to save it for later, freeze it for up to 5-6 months. Just thaw and use it when needed!
Our Favorite Pumpkin Recipes
Need any ideas for using your freshly cooked pumpkin puree? Try one of the delicious recipes below!
How to Roast Pumpkin & Make Pumpkin Puree
Description
Ingredients
- 1 medium sugar pumpkin or pie pumpkin 2 to 6 pounds
- Fine sea salt optional
- 3-4 tbsp water optional if the pumpkin is too dry
Instructions
- Preheat your oven to 350°F (180°C).
- Prep the pumpkin: Rinse the pumpkin thoroughly and dry it off with a clean kitchen towel.
- Scoop out the insides: Using a sturdy spoon, remove the seeds and stringy pulp from the middle. Don’t toss the seeds—you can save them for roasting later!
- Cut into pieces: Carefully cut the pumpkin into 4 manageable pieces using a sharp knife. Place the pieces, flesh side down, into a baking dish.
- Roast: Pop the baking dish in the oven and roast for 40-50 minutes, or until the pumpkin is tender enough to pierce with a fork. Larger pumpkins may need a few extra minutes, so keep an eye on it.
- Cool and peel: Once done, remove the pumpkin from the oven and let it cool for a few minutes. Then, peel off the skin—it should come off easily.
- Make the puree: Transfer the roasted pumpkin flesh to a food processor and blend until smooth and creamy. If the puree seems a bit thick or dry, slowly add a tablespoon of water at a time until you reach your desired consistency. The puree should be thick but spreadable, not watery. If you prefer a more flavorful puree, feel free to add a pinch of salt or a dash of cinnamon for a cozy twist.
Video
Notes
- If you don’t have a food processor, you can mash the roasted pumpkin by hand using a fork or a potato masher. It might take a bit more effort, but it works just as well.
- Some pumpkins can be more watery, while others are drier. Depending on the type of pumpkin you use, you may need to add a few tablespoons of water to help the puree reach a smooth consistency.
- If your puree turns out too watery, you can strain it using a cheesecloth or a fine-mesh strainer to remove any excess moisture.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
