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
- 2 sugar pie pumpkins not Jack O Lantern pumpkins (about 3 ½ lbs each)
- 1 tbsp 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