Learn how to roast pumpkin for homemade baked pumpkin puree recipes or fall recipes for baking.
Anywhere you use canned pumpkin you can use this baked pumpkin recipe from pumpkin pie to pumpkin cookies, autumn recipes like pumpkin bread or pumpkin cornbread and even soup recipes!
How To Roast Pumpkin for Pumpkin Puree
Roasting pumpkins is so easy and a great way to use up all those leftover Halloween no-carve pumpkin decorations, Thanksgiving decor, or fall harvest festival pumpkins!
I like to take those sugar pumpkins that are leftover and make this homemade pumpkin puree recipe for baking or soups.
You can refrigerate this recipe for use that week, can this puree, or freeze it flat in freezer bags for later.
Recipe Ingredients for Pumpkin Puree
- Small sugar pumpkins* (around 2 pounds each)
- Olive oil, vegetable oil, or canola oil
*You may also see them labeled as pie pumpkins or sweet pumpkins.
How To Bake Sugar Pumpkins
1. Preheat oven to 350°F.
2. Carefully slice pumpkins in half. Use a large spoon to scoop out the guts and pumpkin seeds, but leave the fleshy pumpkin insides intact. Set aside.
RECIPE NOTE: You can compost the guts and eat the pumpkin seeds!
Don’t throw the pumpkin seeds away! Learn how to dry pumpkin seeds and roast pumpkin seeds for a tasty snack here.
3. Line a large baking sheet with parchment paper or a baking mat like this.
4. Brush the insides of the pumpkin lightly with oil (like olive oil, canola oil, or vegetable oil). Place pumpkins halves, cut side down, on the prepared baking sheet.
5. Pierce the outside of the pumpkin skins with a fork a few times on each pumpkin half.
6. Bake for 45-60 minutes (will depend on the size of your pumpkins) or until the outside of the pumpkin skin is easily pierced with a fork.
7. Remove from oven and let rest for 10 minutes. Use a large spoon, scoop the insides of the pumpkins out to use for recipes. Discard or compost the pumpkin skins.
MORE PUMPKIN RECIPES TO TRY
How To Make Homemade Pumpkin Puree
1. Spoon the cooked pumpkin into a blender or food processor.
2. Blend on medium to high until the pumpkin is creamy and smooth. If your pumpkin puree seems too dry, add a little water (but not too much) and blend again.
3. Use the pumpkin puree in any recipes that call for canned pumpkin. If you know you’re using it for a specific purpose (like pumpkin pie), you can also add seasonings here like cinnamon, nutmeg, etc. (follow what your baking recipe calls for).
4. Cover and keep in the refrigerator for a week or freeze for later use.
RECIPE IDEAS: Use this homemade pumpkin puree in:
I hope you enjoyed learning how to roast pumpkin for homemade puree for baking and cooking!
