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How to roast a pumpkin and make homemade pumpkin puree for all your favorite recipes and desserts, including pies, cakes, and breads. It’s so easy to do!

Homemade Pumpkin Purée

Homemade pumpkin purée is so easy to make. How to roast pie pumpkins and purée for your favorite recipes and desserts, including pies, cakes, and more.
5 from 2 votes
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Course: Canning & Freezing
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 88kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • Pre-heat the oven to 375° F.
  • Cut the pie pumpkin in half. You can either remove the stem and cut lengthwise; or you can cut crosswise.
  • Scoop out the seeds and scrape out the strings, discarding both; a large metal spoon works well for this.
  • Drizzle the olive oil onto a baking sheet; make sure the baking sheet you use has raised sides, so it will contain any juices that result from baking.
  • Place the pumpkins flesh down on the baking sheet, and cover them with foil.
  • Bake at 375° F for about 40 minutes, or 'til a fork easily pokes into the sides of the pumpkin.
  • Remove the pumpkins from the oven, and allow them to cool enough so that you can handle them.
  • Peel off the skin with your fingers and discard.
  • Add the flesh to a blender and purée.
  • Use the purée in your favorite pumpkin recipes.

Notes

*Always use caution when handling hot food. Allow the pumpkin to cool before handling.

Nutrition

Serving: 1g | Calories: 88kcal | Carbohydrates: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 1mg | Sugar: 1g
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