Roasting a pumpkin to use in baked goods is easier to do than you think and the end result is much more satisfying than anything that comes from a can. Use your Homemade Pumpkin Pureé to make Pumpkin Cheesecake, Muffins, or Cake. And be sure to rinse off the seeds and save them for roasting, the Soy Sauce Pumpkin Seeds my friend Kristi taught me to make are out of this world!
What kind of pumpkin should I use?
The best pumpkins to use are sugar pie pumpkins. They are small, sweet pumpkins that are perfect for baking. While you could cut up any pumpkin and bake it off and use it for cooking, sugar pie pumpkins are easy to handle and have great flavor.
I have roasted fairytale pumpkins before and they are great for cooking too, but a little larger and harder to work with
How to cut a pie pumpkin
The hardest part of going from a whole pumpkin to roasted pumpkin puree is cutting the gourd in half. My suggestion is, cut off the stem top, then place the flat side firmly on your cutting board, then slice the pumpkin down the middle. With a very sharp knife this should be an easy task, just be sure to move swiftly and don’t hack at it.
Roasting your pumpkin
Once your pumpkin is opened up, remove the seeds and membrane, and save them to make the Soy Sauce Pumpkin Seeds.
You will then place the pumpkin cut side down on a baking sheet and roast until soft, about 45 minutes or until fork-tender.
I press some tongs into them, and when they leave an indent, the pumpkins are perfectly roasted.
Cook the pumpkin only until it is soft and not mushy. I like to retain some texture, and you will also notice that the flesh has changed color as well. Turn the roasted pumpkin halves over to cool and scoop out the soft flesh as soon as they can be handled.
Processing the roasted pumpkin
You can throw the flesh into your stand mixer to give it a bit of a puree, or mash with a fork if you like a little more texture.
To get something that resembles what you get from a can, toss all the flesh in a food processor and pulse until smooth.
Store the cooked pumpkin in the refrigerator for up to 10 days. You can also freeze it for future use. I store it in sandwich bags, 2 cups in each, and freeze, most recipes call for at least 2 cups and this makes it easy to thaw and use. A can is also 15oz which is 1oz shy of 2 cups so it is also the equivalent to a can of pumpkin puree.
This fresh pumpkin puree can be used in any recipe pumpkin puree is called for.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!