Roasted Pumpkin Puree

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  • 1 eating pumpkin (called a “pie pumpkin” or “sugar pumpkin”)


  1. Preheat oven to 400F.
  2. Cut up the into large chunks, about 8 of them, removing the stem and seeds. (Save the seeds for roasting!)
  3. Put the chunks cut side up on a baking sheet and add about 1/4 cup water.
  4. Cover with foil and bake 30 minutes or until soft.
  5. Allow to cool, then peel and puree in a food processor, blender, or with the paddle attachment of a stand mixer.
  6. You will get about 1 cup of pumpkin puree per pound of initial pumpkin weight.

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