Instructions for Roasting a Whole Pumpkin For Homemade Pumpkin Puree
A simple method of making your own homemade pumpkin puree with roasted whole sugar pie pumpkins.
Servings 5 cups
Calories 166kcal
Ingredients
- 2 sugar pie pumpkins not Jack O Lantern pumpkins (about 3 1/2 lbs each)
- 1 tbsp olive oil
Instructions
- Set oven to 400F. Wash pumpkin well and cut off the top of the stem.
- Rub skin lightly with olive oil.
- Place a baking sheet on the lower rack below the pumpkin to catch any juice, then put the pumpkin directly on the rack above.
- Roast for 60 – 90 minutes. The actual time will vary based on the oven’s actual temperature, the moistness of the pumpkin, the variety of pumpkin. But it’s done when a knife slips into the flesh very easily. The size in my photos above only took 60 minutes and was perfectly cooked.
- Remove pumpkins from oven. Let them cool a bit before slicing. Also, be careful when slicing open to avoid a steam burn.
- Scoop out the seeds (save them for roasting!) and place pumpkin flesh in the food processor. Fresh pumpkin is more fibrous than canned, so it needs to be put through a food mill or food processor.
- Spoon pumpkin into jars, cover and refrigerate or freeze for later.
Nutrition
Calories: 166kcal | Carbohydrates: 35g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 1850mg | Fiber: 3g | Sugar: 15g | Vitamin A: 46311IU | Vitamin C: 49mg | Calcium: 114mg | Iron: 4mg