Learn how to roast pumpkin to use as pumpkin puree in pie, in baked goods, and in other seasonal recipes. With freezing tips too!

pumpkin-puree-in-white-plate

How to Roast Pumpkin

We happened to get a fresh pumpkin from a local farmer and I knew I wanted to turn it into puree to use in a pie and 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 this year as there seems to be a shortage in some areas.

Ingredients in Fresh Pumpkin Puree

To make this puree, you just need a pumpkin. Specifically, you need a pie or sugar pumpkinā€”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.

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How to Make Fresh Pumpkin Puree Step-by-Step

Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.

  1. Wash and dry your pumpkin.
  2. Cut off the stem and the base. Cut into wedges. Remove the seeds and the stringy stuff. (That’s the technical term, promise, ha!)
  3. Cut into 2-3 inch wedges and brush with oil. Place on a foil lined baking sheet.
  4. Roast until soft.
  5. Scoop off the skin and place into a blender.
  6. 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.

pumpkin-puree-in-freezer-bags

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:

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.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

pumpkin-puree-in-white-plate

How to Roast Pumpkin (to Make Puree)

Look for a pumpkin labeled "pie" or "sugar" for the best flavor. I used a Winter Density Squash, which is an heirloom variety. The amount of puree you'll wind up with will depend on the size of your pumpkin.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine American
Course side
Calories 31kcal
Servings 8 (Or about 2 cups depending on the size)

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.
  • Remove from oven, and let cool slightly. Scoop off the skin using a big spoon and/or a knife. Place into a blender and discard the skin. Blend, stopping to scrape down the sides as needed or using the stick that came with your blender if you have one, to make a smooth puree.
  • Use or store for later.

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

Calories: 31kcal, Carbohydrates: 1g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1mg, Potassium: 1mg, Fiber: 1g, Vitamin A: 10IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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