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Roast whole pumpkins for easy homemade pumpkin puree

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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5 cups
Calories 166kcal
Author Amee


  • 2 sugar pie pumpkins not Jack O Lantern pumpkins (about 3 ½ lbs each)
  • 1 tablespoon olive oil


  • 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.


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