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+ servings
Roasted pumpkin in a bowl with pumpkin tops and seeds beside

Roast Pumpkin Puree

Tammy Circeo
If canned pumpkin puree is fine (and it is!), then home-roasted pumpkin puree has to be better! It's as easy as 1-2-3!
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Miscellaneous
Servings 16 ouces

Ingredients
  

  • 2 sugar pumpkins
  • olive oil
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 350°F. Place a sheet of unbleached parchment paper on a baking sheet.
  • Cut the top off of the pumpkins, then cut them in half from top to bottom. Use a large spoon to scoop out the seeds.
  • Drizzle the flesh of the pumpkins with olive oil, then sprinkle with salt. Turn them cut-side down on the baking sheet and put them in the oven.
  • Bake for about 45 minutes or until the tip of a knife is easily inserted in the flesh. Let them cool till you can comfortably handle them, then scoop the flesh from the skin.
  • Put the flesh in a blender or food processor and puree till smooth.

Notes

Roast Pumpkin Puree can be frozen so why not roast up a boatload so you can make all the pumpkin yummies through the winter!
Keyword pumpkin, pumpkin puree, roast pumpkin
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