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You are here: Home / Recipes and Cooking Tips / How to Roast a Pumpkin and How to Make Pumpkin Puree

How to Roast a Pumpkin and How to Make Pumpkin Puree

September 6, 2015 by Alea Milham 29 Comments

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how to roast sugar pumpkins and make pumpkin puree
How to make pumpkin puree and how to freeze the pumpkin puree for later.
how to make pumpkin puree using roasted sugar pumpkins
tutorial on how to make pumpkin puree using roasted sugar pumpkins

It is easy to make pumpkin puree and depending on the prices of pumpkins in your area, it can save you quite a bit of money.

How to Roast a Pumpkin and How to Make Pumpkin Puree: Easy tips for roasting pumpkin. How to make pumpkin puree from scratch & freeze it to use in recipes.

When you make pumpkin puree you want to use baking pumpkins instead of carving pumpkins. Baking pumpkins are smaller, more flavorful, and contain less water. Sugar pumpkins are my favorite baking pumpkins, so I grow them in my garden. If you aren’t a gardener, you can usually pick up a baking pumpkin for around$2.00 at farm stands, pumpkin patches and grocery stores.

How to Roast a Pumpkin:

Lay pumpkin on side and cut it in half crosswise before roasting it

It is easier to cut the pumpkin in half if you cut it crosswise instead of from the top to bottom.

Remove the pumpkin seeds - A grapefruit spoon can speed up the process

Scoop out the pumpkin seeds. If you have a grapefruit spoon it can help speed up the process. Save the seeds! Rinse them, let them dry, and then use them to make Roasted Pumpkin Seeds.

Place pumpkin halves cut side down on baking sheet.

Place the pumpkin halves, cut side down on the baking sheet. I cover my baking sheet with foil so I don’t have to worry about the pumpkins getting stuck to the pan. Bake at 375 degrees for 40 – 45 minutes.

cook pumpkin until it is fork tender

When the pumpkins are ready, the skin will be darker in color and can easily be pierced by a fork.

lift the skin off the cooked pumpkin

How To Make Pumpkin Puree

Use a spoon to remove the pumpkin skin from the cooked pumpkin. You may be able to lift it off in one piece. If not, just use the spoon to tear off  the skin in pieces. Now you are ready to puree the pumpkin.

How to Make Pumpkin Puree - step by step tutorial with pictures.

You can use an immersion blender, a food processor, or a blender to puree your pumpkin. Just use which ever one you already own. I pureed one half of the cooked pumpkin at a time using my immersion blender. You can use the puree as is, if you aren’t baking with it. If you are baking, you need to squeeze out the excess liquid before using it in a recipe.

How to make pumpkin puree and how to freeze pumpkin puree

How to Freeze Pumpkin Puree

You can freeze your pureed pumpkin. Measure it out into the amounts you use in recipes. Pumpkin Pie usually calls for 1 3/4 cup pureed pumpkin. Many of my recipes call for a cup of pumpkin, so I divided my puree into 4 baggies with 1 cup of pumpkin each. My 3 1/2 pound pumpkin produced a little over 4 cups of pumpkin puree.

Printable Recipe for Pumpkin Puree

How to Make Pumpkin Puree - step by step tutorial
Print
4.75 from 4 votes

Pumpkin Puree Recipe

How to make homemade pumpkin puree using roasted pumpkins.
Course Dessert
Cuisine American
Keyword homemade pumpkin puree, how to roast pumpkins, pumpkin puree recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Alea Milham

Ingredients

  • 1 sugar pumpkin

Instructions

  • Preheat the oven to 375 degrees and cover a baking sheet with foil.
  • Cut the pumpkin in half crosswise.
  • Scoop out the seeds.
  • Place the pumpkin halves cut side down on the baking sheet.
  • Bake at 375 degrees for 45 minutes or until the skin darkens and it can easily be pierced by a fork.
  • Remove from the oven and let cool.
  • Remove the skin.
  • Place one half of the pumpkin in a bowl, blender or food processor and puree until smooth.
  • Repeat with the remaining pumpkin.
  • If using in baked goods, place the pumpkin in cheesecloth and squeeze out the excess liquid.
  • Use the pumpkin puree in a recipe, or freeze it for future use.

Pumpkin Recipes:

Pumpkin Dip

Pumpkin Pie Fudge

Frosted Pumpkin Cookies

Pumpkin Chai Latte Fudge

Practically Perfect Pumpkin Pie

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Dawn says

    November 18, 2022 at 2:39 pm

    I used my pumpkin Juice strained from my puree to make a Pumpkin Cinnamon Jelly.. I put about 6 cinnamon sticks in the juice I had about 7 cups and brought it to a simmer for about 10 mins. Then strained the juice to get the small pieces of Cinnamon out of the juice. Then follow the Sure-jell box and use the grape juice recipe for this Pumpkin Cinnamon Jelly. Its very pretty and my family loved it.

    Reply
  2. Olga says

    October 20, 2022 at 11:23 am

    HELP!!!!!! My puree is super thin and watery. When I squeeze through cheese cloth the pumpkin comes out too. I’ve never had this problem before. I don’t use the round orange pumpkins, I use the turbine ones. I’m so upset, I wasted all the time roasting blending and then this happens.

    Reply
    • Alea Milham says

      October 20, 2022 at 4:44 pm

      The recipe is for baking pumpkins, so the puree will be different if you use a different type of pumpkin. You can try squeezing the puree through a thin white flour sack towel. The flour sack is thicker than cheesecloth, so it should keep the pumpkin from coming out.

      Reply
  3. Margery says

    October 14, 2022 at 8:47 am

    Any ideas as to what one can do with the liquid from the purée?

    Reply
  4. Peggy says

    October 12, 2022 at 1:39 pm

    How long can it stay in the freezer?

    Reply
  5. Laurie says

    September 30, 2022 at 8:21 pm

    The image of the pumpkin and the recipe/directions were inspiring! I made the purée yesterday, placed it in a flour sack type dish towel to squeeze out the liquid and hung it over the kitchen faucet overnight to drain any residue liquid. In the morning it was quite dry so I scooped it evenly into 2 quart bags, labeled them and flattened them nicely so they will stack into the freezer well. So, 2 pumpkins, 2 pies. Was so satisfying will probably do it again for 2-4 more pies for the year. Thanks, was fun!

    Reply
  6. Sal says

    November 22, 2021 at 12:05 pm

    What is the puree is too liquidy ? What should I do if I want to make a pie with it ?

    Reply
    • Alea Milham says

      November 23, 2021 at 2:09 pm

      Strain it to remove the excess liquid. You can put it in cheesecloth or a thin white “floursack” dishcloth. Then squeeze out the excess liquid.

      Reply
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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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