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You are here: Home / A to Z Recipe Index / How to Roast a Pumpkin and Make Pumpkin Puree

How to Roast a Pumpkin and Make Pumpkin Puree

By -Tam | Food Apparel 1 Comment

In a pure “make-it-from scratch” mood for your pumpkiny products this Fall? Learn how to make your own pumpkin puree!

DIY Pumpkin Puree - for all your pumpkiny baked goods! #howto @foodapparel

Many years ago, I attempted making everything myself.  I had an extra large carving pumpkin sitting around and decided it was time to make my own puree.  I didn’t have a nice processor, or knife, or apparently knowledge of what I was doing.  It actually tasted okay, but I don’t think it’s something I would repeat, or recommend without a little further instruction.

Homemade pumpkin puree can be soooo awesome though! Let’s be honest, the closer you can get to fresh, the better. So if you are in the mood for an extra special touch to your pie or even a delightfully warm, delicious smelly house, give this a try.  Make sure you use a small or sugar sweet pumpkin.  The grocery store often calls them “pie pumpkins”.

DIY Pumpkin Puree - for all your pumpkiny baked goods! #howto @foodapparel
5 from 1 vote
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How to Roast a Pumpkin and Make Pumpkin Puree

Course Vegetable
Cuisine Classic
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 -5 cups puree
Author Tammy Blankenship

Ingredients

  • 1 pound small small or sugar sweet pumpkin 2-4, also often labeled as "pie" pumpkins
  • 1 tablespoon oil

Instructions

  1. Preheat oven to 350 and line pan with parchment paper or oil.
  2. Slice stem off pumpkin.
  3. Slice in half.
  4. Clean seeds and strings.
  5. Rub oil on interior and place upside down on pan.
  6. Bake for 45-50 minutes in preheated oven. (Skin should be dark and wrinkled.)
  7. Remove and let cool at least 10 minutes.
  8. Remove skin.
  9. Puree in a blender or food processor.
  10. Store in closed container.

DIY Pumpkin Puree - for all your pumpkiny baked goods! #howto @foodapparel

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-Tam | Food Apparel

I'm Tammy and I love to be in the kitchen! I'm married and have three little tagalongs who love to help out with the food prep. My secret foodie dream is to open a bakery. Want to know more about me? Go here for a little Q&A.

Latest posts by -Tam | Food Apparel (see all)

  • Make-Ahead Sausage and Pumpkin Penne Recipe - November 17, 2017
  • Sweet Potato Hash with Sausage and Avocado Recipe - July 18, 2017
  • Giant Cookie Recipe - October 20, 2015

Filed Under: A to Z Recipe Index, Fall Favs, Fruits & Vegetables, Holidays, Thanksgiving Tagged With: classic style, diy, pumpkin, puree, roast, scratch

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  1. Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting says:
    October 17, 2014 at 12:03 pm

    […] lighter in color these cinnamon rolls are than the previous? Well, it’s ‘cuz I used this homemade pumpkin puree instead of the canned stuff. It’s much more subtle in color, especially when it’s super […]

    Reply

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