How to Roast a Pumpkin & Make Homemade Pumpkin Puree

This is the time of year when pumpkins are in season, why not make your own pumpkin puree?  It really is easy to make!  It may take a little more time than it takes to open a can, but it's worth it.  To me, fresh is always better and it tastes better too.  

How to Roast a Pumpkin & Make Homemade Pumpkin Puree

Step-by-step directions for roasting a pumpkin and making pumpkin puree.

Equipment: Sharp Knife, Cutting Board, Roasting/Baking Pan (I use a stoneware Large Bar Pan), Food Processor

• 1 small pumpkin (Sugar Pie pumpkins are the most common)
• 1 tablespoon ghee, pasture butter or coconut oil, optional* (See Resources)

• 1-2 tablespoons filtered water (optional)

Roasting a Pumpkin

1. Preheat oven to 375 degrees F. 

2. Wash the pumpkin (I wash mine in a white vinegar-water mixture).

3. Prep pumpkin.  With a very sharp knife, carefully cut out the top of the pumpkin around the stem, just as you would carving a Jack-o-Lantern.  Next, cut the pumpkin in half on a cutting board.  Then cut pieces in half again, quartering the pumpkin.  

4. Remove the seeds and membranes with a metal spoon, discard.  NOTE: Save the seeds if you like to roast pumpkin seeds.

5. Using your fingers, lightly coat the flesh of each pumpkin quarter with fat of choice.  Lay pumpkin quarters face side down on a large roasting pan/baking pan.  *Edit Note: I now roast pumpkins without any fat.  It turns out perfect, so coating the pumpkin with a fat is completely optional.

6. Place in oven and bake for about 45-60 minutes or until fork tender.  Cooking time will depend on the size, if you have a very small pumpkin, check it around 35 minutes to gage how much longer it will need. 

7. Remove from the oven and allow to cool.  At this point, you can store pumpkin quarters in an air-tight container in the refrigerator until ready to use (keeps for about 5 days refrigerated).          

Making Pumpkin Puree

1. Prep food processor with steel blade. 

2. Peel cooled pumpkin quarters (remove pumpkin skin with a spoon, discard skin).  Break pumpkin flesh into chunks and place into food processor.  

3. Pulse over and over, stopping occasionally to scrape down the sides of the food processor.  Add 1-2 tablespoon water if needed (start with 1 tablespoon, then add more if necessary), this will help it puree faster.  This process will take several minutes.  Continue pulsing until you reach the consistency of puree.  

4. Store pumpkin puree in an air-tight container in the refrigerator.  

Yield: Makes about 2 1/2 - 3 cups pumpkin puree. 

Storage: Keeps in the refrigerator for 5 days.  If you don't plan on using it right away, freeze pumpkin puree for later use.  

Serving Suggestions: Use pumpkin puree in pumpkin pie, pumpkin muffins, pumpkin bread, pumpkin soup, pumpkin pancakes, etc.