Learn how to roast pumpkin to use as pumpkin puree in pie, in baked goods, and in other seasonal recipes. With freezing tips too!
We happened to get a fresh pumpkin from a local farmer and I knew I wanted to turn it into puree to use in Easy Pumpkin Pie, Easy Pumpkin Cake, and Healthy Pumpkin Bars. I’d never done it before and found it to be so satisfying (and easier than I expected), so I wanted to share the process if you find fresh pie pumpkins.
And especially since it’s a nice option if you can’t find canned pumpkin as sometimes the supply ebbs and flows.
You can use this pumpkin in all sorts of baked goods and pumpkin recipes, so here’s how to do it.
(You may also like Pumpkin Baby Food, Healthy Pumpkin Muffins, and Pumpkin Oatmeal Muffins.)
Table of Contents
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Ingredients You Need
To make this puree, you just need a pumpkin. Specifically, you need a pie or sugar pumpkin—not the kind you buy to carve into a jack-o-lantern for the best flavor. I made this recipe with a Winter Density Squash.
You’ll also want to use olive oil or butter during the roasting process.
Step-by-Step Instructions
Here’s a look at how to roast pumpkin. Scroll down to the bottom of the post for the full information.
- Wash and dry your pumpkin. Cut off the stem and the base. Cut into wedges. Remove the seeds and the stringy stuff. (That’s the technical term, promise, ha!)
- Cut into 2-3 inch wedges and brush with oil. Place on a foil lined baking sheet. Roast until soft.
- Scoop off the skin and place into a blender.
- Blend, stopping to scrape down the sides as needed to make a smooth puree.
TIP: You can brush with a neutral oil or even melted butter.
How to Freeze Pumpkin Puree
Once the puree is totally cooled, you can freeze it in freezer bags. I usually do one or two cups, or the amount you plan to use in a recipe, so it’s easy to thaw and use. Press out as much air as you can and seal, pressing flat. Freeze for up to 1 year. Thaw at room temperature or in the fridge.
Water may separate as it separates, so either drain it off or stir it into the rest of the puree before using.
TIP: You can also put it into an airtight container in the fridge for up to 5 days.
Which recipes can I use this in?
You can try this puree in:
- Healthy Pumpkin Bars
- Healthy Pumpkin Muffins
- Pumpkin Oatmeal Muffins
- Chocolate Chip Pumpkin Muffins
- Fluffy Sweet Potato Muffins (just swap in for the sweet potato puree)
- Butternut Squash Pie
- 2-Ingredient Pancakes
- Soft-Baked Granola Bars
Depending on the size of your slices or pieces, pumpkin usually takes about 30-45 minutes to roast until soft.
The best pumpkins for roasting and making puree are sugar pumpkins, which are sweeter and more flavorful than the varieties sold to be Halloween decorations.
No, you can leave the skin on the pumpkin and simply scoop out the softened, baked interior. It’s much easier to do it that way.
Best Tips When Roasting Pumpkin
- Use pumpkins labeled as “pie” or “sugar” pumpkins, not the kind you use to make a jack-o-lantern for the sweetest flavor.
- Wash the pumpkin before you start to remove any dirt since you’ll roast with the skin on.
- Roast until very soft when you poke the flesh with a fork.
- Let cool before using the puree in your favorite recipe.
- Stir some puree into chili or vegetable soups to thicken the base and add nutrients.
- To serve as a simple side, flavor with butter or olive oil and salt.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
How to Roast Pumpkin (to Make Puree)
Ingredients
- 1 pie pumpkin any size will work
- 2 tablespoons olive oil avocado oil, or melted unsalted butter
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
- Wash and dry your pumpkin.
- Cut off the stem and the base. Cut into quarters.
- Remove the seeds and the stringy stuff with a spoon and/or a knife.
- Cut into 2-3 inch wedges and brush with oil. Place on the prepared baking sheet, skin side down.
- Roast for 35-40 minutes, or until soft when poked with a fork.
- Use or store for later.
Equipment
Notes
- To freeze: Once the puree is totally cooled, you can freeze it in freezer bags. I usually do one or two cups, or the amount you plan to use in a recipe, so it’s easy to thaw and use. Press out as much air as you can and seal, pressing flat. Freeze for up to 1 year. Thaw at room temperature or in the fridge. Water may separate as it separates, so either drain it off or stir it into the rest of the puree before using.
- Store cooled puree in airtight containers in the fridge for up to 5 days.
- Use pumpkins labeled as “pie” or “sugar” pumpkins, not the kind you use to make a jack-o-lantern for the sweetest flavor.
- Let cool before using the puree in your favorite recipe such as Healthy Pumpkin Bars, Healthy Pumpkin Muffins, Pumpkin Oatmeal Muffins, Chocolate Chip Pumpkin Muffins, or Butternut Squash Pie.
- Stir some puree into chili or vegetable soups to thicken the base and add nutrients.
- To serve as a simple side, flavor with butter or olive oil and salt.
Nutrition
This post was first published October 2020.
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