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The Ultimate Guide to Roasting Pumpkins for Smooth and Creamy Pumpkin Puree

I have learned more than ever over the past couple of years that homemade is always best! So, whenever possible, I will opt for a homemade version of any and everything. To be honest, most of these homemade recipes are very easy to make but just take time. I say if you've got the time to with the best, and that's homemade.


Why Homemade Pumpkin Puree?

This pumpkin puree is the perfect example of homemade at its best! While most canned pumpkins seem to have pretty clean ingredients, you're not always getting pumpkins. The word "Pumpkins" actually refers to 3 different types of squash, so often you are getting a variety of pumpkin and squash in your canned pumpkin puree.


Additionally, the taste of fresh homemade pumpkin puree is exceptional and totally worth the time and energy you put into the roasting process.


The Process of Roasting a Pumpkin for Puree

The great thing is, that roasting a pumpkin for puree is so easy! The process is simple; wash your pumpkins, cut them in half, add olive oil, and roast for 35 to 40 minutes (times may vary according to the size of the pumpkin).


After the pumpkins have cooled remove the skin and add to a food processor or blender and blend until smooth. Store in an airtight container and place in the refrigerator or freezer.


Ingredients Need for Roasting and Pureeing a Pumpkin



The best pumpkin to use for pureeing is called the "pie pumpkin" or "sugar pumpkin" (see photo below); this is also the type of pumpkin I'm using in this puree recipe. While you can use any type of pumpkin to make a puree, these tend to be sweeter and are best for making pies, muffins

cookies etc... Jack O Lantern-type pumpkins would be my next suggestion as they will also have a great taste and work well with both sweet and savory recipes.


Next, you'll need olive oil. I use light-tasting olive oil, which adds a fruity flavor to the pumpkin as it is roasting.


Lastly, use kosher salt and pepper. Use the pepper only when you intend to make a savory dish with your puree. The kosher salt is of course needed to enhance the flavor; however, you do not have to use either of these it is totally optional. I opted not to use either this time around but chose to add salt to my individual recipes.



You Need a Really Sharp Knife

In order to make the process of cutting pumpkins easier, you most definitely need a really sharp knife! I used my Nakano knife to get the job done. If you need a good chef's knife, this one is worth a look. Use code: SINCERELYLEGENIAKETO and get 20% off




To roast our pumpkins we are going to cut them in half.

When cutting your pumpkin, start with the knife at the top of the pumpkin next to the root, push the tip of the knife in, and make a cut all the way down. Do this on both sides of the pumpkin and work your way to the bottom until you've cut the pumpkin in half.


Scoop Out the Pumpkin seeds

Once you've cut your pumpkin, it's time to scoop out the seeds. Use a large spoon to help you get all of the seeds out and then place the seeds in a bowl (we're going to clean them for roasting later).


Now let's put a very light drizzle of olive oil all over the top and inside of the pumpkins and rub it in (see video below).

Once you have completed that part, it is time to place them on a baking sheet lined with parchment paper, cut side down, and bake them in a 400-degree oven for 35 to 40 minutes. I've found the cooking time varies depending on the size of your pumpkins, so please be aware that larger pumpkins will require a few more minutes of cooking time.


Once your pumpkins are done remove them from the oven and set them aside to allow them to cool before handling.




Removing the Pumpkin skin

Removing roasted pumpkin skin is so satisfying, LOL! The skin just peels right off with no hassle and I love it. This part of the process should be completed in no time. Once the skin is removed transfer the flesh of the pumpkin to a food processor or a blender will do. Pulse until the pumpkin is nice and smooth.


How to Store Your Homemade Pumpkin Puree

Two sweet pumpkins will make about 30oz (2 15oz. cans) of pumpkin puree. Be sure to have food-safe storage jars or containers available and store them in the refrigerator for up to 1 week or in the freezer for up to 3 months.


Supplies Needed for Pumpkin Puree

  • Sharp knife

  • Large Spoon

  • Food processor/ blender




Ingredients:

  • 2 Sweet pumpkins

  • Olive Oil

  • Kosher salt


Directions:

  1. Preheat oven to 400 degrees

  2. Cut your pumpkins in half

  3. Drizzle all over with olive oil

  4. Sprinkle the inside of the pumpkin with kosher salt (and pepper for savory recipes)

  5. Place cut side down on a baking sheet

  6. Bake for 35 to 40 minutes

  7. Remove from the oven and let it cool completely

  8. Once cool, remove the outer skin and add the pumpkin "flesh" to a food processor or blender and pulse until smooth.

  9. Store in a food-safe container

Your pumpkin puree will last in the refrigerator for up to 1 week OR place it in the freezer for up to 3 months.


Visit my YouTube channel for more great recipes!


How to make Homemade Pumpkin Puree!


















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