How to roast a pumpkin for homemade pumpkin puree

Learn how roast a pumpkin with these easy steps for homemade pumpkin puree. When making pumpkin puree at home you are going to want to use a baking pumpkin. Is there a difference? Yes, baking pumpkins are smaller, more flavorful and often contain less water. These pumpkins are also known as sugar pumpkins.
I like to use sugar pumpkins because they are easier to work with rather than that big carving pumpkin you have outside on your front steps. Those big Halloween pumpkins are often more stringy, watery, and don’t have much flavor for baking.

I’ve tried growing these pumpkins a few times in the garden and haven’t had much success. So, if you aren’t a gardener or haven’t had much success growing them either. Don’t worry you can still get these pumpkins at your local grocery store, pumpkin patches or farm stands. These sugar pumpkins often are a lot cheaper as well, I got these two for only $3.99 at my local market.

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Supplies

• Baking sheet
• Sharp knife
• Spoon or fork
• Strainer
• Blender or immersion blender
• Tin foil or baking mat

Ingredients

• 1 or 2 sugar pumpkins

How to roast a pumpkin for homemade pumpkin puree

This part is super easy. You are going to start by cutting your pumpkin in half. Scoop out all the pumpkin seed and guts. Save the seeds in a bowl for later. You’ll want to roast the seeds to snack on.

Line a baking sheet with tin foil and put both halves cut side down on the lined baking sheet.

Place in a preheated oven 375 degrees for 40-45 mins. Once the pumpkins are done their skin becomes darker and can be easily pierced with a fork.

How to make homemade pumpkin puree

Once your pumpkin if fully roasted let it cool. It will be easier to work with and you won’t burn your fingers when removing the pumpkin skin. Using a spoon and fork remove all the skin from the pumpkin and throw away. It should easily remove in one piece, or you can remove it a few pieces at a time.

Now it’s time to puree the pumpkin. You can use a blender, immersion blender or a food processor. Whichever equipment you choose, blend half the pumpkin at a time. Once all your pumpkin is blended you can either use it right away for your recipe. Or freeze it in batches to use throughout the year.

How to freeze homemade pumpkin puree

You can freeze your puree if you aren’t going to use it right away. You can premeasure it out into certain amounts for the recipes you use. I normally freeze it by 1 cup, most recipes call for a cup of pumpkin puree. I divide it all up in Ziplock freezer bags. Don’t forget to write how much is in each bag. They should last for up to a year in the freezer.

How to thaw out homemade pumpkin puree

To thaw out your frozen pumpkin puree, place the frozen bag of puree on the counter for 30 minutes to get to room temperature. To speed this up you can always place the bag in a bowl of warm water to reduce thawing time

Don’t know what to use your pumpkin puree in, check out these recipes below:

Pumpkin Zucchini bread: https://pawsandpetalshomestead.com/how-to-make-easy-pumpkin-zucchini-bread/

The best an Easy iced pumpkin spice latte: https://pawsandpetalshomestead.com/the-best-an-easy-iced-pumpkin-spice-latte/

Check out simply eat at home she has some delicious pumpkin recipes as well.

The best pumpkin custard with croissants: https://simplyeatathome.com/how-to-make-the-best-pumpkin-custard-with-croissants/

The best pumpkin muffin: https://simplyeatathome.com/how-to-make-the-best-pumpkin-muffin-recipe/

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Silicone baking mat: https://amzn.to/3NvvvAa