How to Roast Homegrown Pumpkin for Puree

You grew a bunch of pumpkins this year, now what? You can decorate your front porch, or carve them, but that isn’t all pumpkins are good for! The first few years we started to roast homegrown pumpkin for puree our parents thought we were being weird. Canned pumpkin is what we use. Pumpkins were supposed to be for decorating or carving, not eating. But a pumpkin is a pumpkin, and what good is it just sitting and rotting on my porch?

If you do have an abundance of pumpkins, by all means, beautify that porch! And then you can smash a couple in the woods for the deer to eat. But if you only have enough to store and feed your family let’s look at how we can cook those orange balls. This homemade pumpkin puree recipe is so easy you won’t believe it. You may not have to purchase even one can of pumpkin puree this Fall.

Which Pumpkins Do I Use?

I would recommend growing pie pumpkins, as they are a good size and easy to manage. Not like those giant ones from the pumpkin patch. They will also be a little sweeter than the large ones.

Pumpkin puree is going to be the most useful way to use your pumpkin flesh. You can use it for pie, custards, ice cream, soups, breads, etc.

We do NOT recommend canning pumpkin puree, freezing is the best option.

What You’ll Need:

• Baking Sheet
• Knife
• Spoon & Fork
• Strainer
• Parchment Paper or Baking Mat
• Blender or Immersion Blender

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Ingredients:

• 1 Medium Pumpkin

How to Roast Homegrown Pumpkin

• Preheat oven to 400 degrees
• Grab a medium size pumpkin 
• Cut in half and scoop out seeds and guts, setting seeds aside in a strainer
• Place cut sides of pumpkin down on sheet pan with either parchment paper or a silicone baking mat
• Bake for 45-60 minutes until fork tender and charred a bit on top
• Remove from oven and cool to room temp
• Remove flesh from the skin with a fork and puree in a blender
• Use immediately, or freeze for later

I also tried cooking some pumpkins in the Instant Pot, and I have to say, although I LOVE my Instant Pot, I preferred the pumpkin roasted for puree. It had more flavor from the sugars caramelizing and less of a watery texture.

How to Use Your Puree

• Pumpkin Pie
• Pumpkin Cookies
• Pumpkin Curry
• Pumpkin Soup
• Pumpkin Cinnamon Rolls

Let Me Show You How to Roast a Homegrown Pumpkin

Preheat oven to 400 degrees. Grab a Medium size pumpkin. Cut in half and scoop out seeds and guts, set aside.

Place cut sides down on sheet pan with either parchment paper or a silicone baking mat.

Bake for 45-60 minutes until fork tender and charred a bit on top. Remove from oven and cool to room temp.

Remove flesh from skin with a fork and puree in blender. That’s it! You now have fresh pureed pumpkin ready for your next pie.

Check out how to Roast Your Pumpkin Seeds next.

Let us know what your favorite pumpkin dish to make is in the comments.