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Roasted-Pumpkin-puree
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5 from 1 vote

How to Make Roasted Pumpkin Puree

Make your own roasted pumpkin puree for soups, pumpkin pie, muffins, and more! This DIY recipe is easy enough and produces unmatched flavor.
Prep Time10 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: Roasted Pumpkin
Servings: 6 people
Calories: 119cal
Author: Amy

Equipment

  • baking sheet
  • Ice cream scooper
  • Freezer Bags
  • Storage Containers

Ingredients

  • 6 lbs sugar pumpkins 2 smaller sized pumpkins
  • 1 tsp kosher salt *optional. Use only if you are making this for a savory recipe. If you plan on making this for sweet, baked goods, skip.
  • 1 tsp black pepper *optional. Use only if you are making this for a savory recipe. If you plan on making this for sweet, baked goods, skip.

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Wash and dry your sugar pumpkins (one of the BEST varieties for a nutty, sweet meat, and harvest).
  • On a flat, clean surface, using a large knife, carefully cut around the stem
  • Remove stem and core out guts and seeds using an ice cream scoop.
  • Set seeds aside on a paper towel lined baking sheet to dry out if you plan on roasting them.
  • Slice your pumpkin(s) into 4 quadrants.
  • Scrape away any remaining guts.
  • Line you pieces on a baking sheet and sprinkle with Kosher salt/pepper (see notes above).
  • Bake for 30 minutes, or until fork tender.
  • Once pumpkin is cooled, scoop flesh away from the peel.
  • Place pumpkin meat in a food processor and puree until smooth. Do not over puree or you will make soup!
  • Keeps for 1 week in the fridge, or 3 months frozen. Lay your filled freezer bags flat after filling and remove any excess air for easier storage.

Nutrition

Serving: 1portion | Calories: 119cal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 392mg | Potassium: 1542mg | Fiber: 2g | Sugar: 13g | Vitamin A: 38614IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 4mg