Sharing today how to roast a whole pumpkin. It’s a simple skill really and once you roast and use your own homemade pumpkin puree for cooking and baked goods, you will never want to go back to eating canned pumpkin.
If you know me at all, you know how much I love pumpkin season. I absolutely love having an assortment of pumpkins on my porch in the fall and I am often guilty of bringing home new ones each time I visit our local farmer’s market.
This past summer I was determined to plant pumpkins in our garden that would both look pretty and also be a good eating pumpkin.
I landed on these jarrahdale pumpkins which are the most beautiful blue-green color with a bright orange inside. They are stunning. They are also a fantastic roasting pumpkin, so it’s win-win for me.
I also love to use fresh pumpkin puree in all of my favorite pumpkin recipes, such as pumpkin bread, pumpkin scones, pumpkin pie, and pumpkin sourdough loaf.
In addition to baked goods, there are so many other delicious things you can do with pumpkin. Try chunking it up to use in soups or for a savory side dish, add it to pasta sauces, or make a homemade pumpkin spice latte!
Of course when roasting a pumpkin at home, you also have all of the raw pumpkin seeds that you can roast for snacking and eating on salads. Pumpkin seeds are a favorite in our house!
Whether you are roasting your own pumpkins from your garden or purchasing them from a farmer’s market or grocery store, roasting your own pumpkin is a simple, cost effective way to get all that delicious pumpkin puree to use in your favorite pumpkin recipes.
The best pumpkins to roast
Although, you will likely want to avoid roasting and eating the pumpkins that you picked up at the pumpkin patch last week, there are many pumpkin varieties that you can roast. Some pumpkins will be better for fresh eating, while others will be better for dessert recipes.
The two most common types of roasting pumpkins are:
Jarrahdale – This is the beautiful blue-green colored pumpkin that I chose to plant this year. Some of these can get quite large. It has a deep orange flesh and makes a wonderful, smooth puree. They do not have a high water content and the are mildly sweet.
Sugar Pie Pumpkin – Probably the most common for roasting, these are smaller pumpkins you will often see at the farmer’s markets. These are a sweet pumpkin and they make excellent pumpkin pie filling and baked goods.
Be sure to check your seed packets or ask your farmer for their recommendations if you plan to roast a pumpkin for eating.
How to roast a pumpkin
First – After you have chosen your pumpkin you will want to cut it in half. Be careful with this step as it can be very tricky to safely slice a big pumpkins in half.
For a large pumpkin, I will roast the entire pumpkin and then cut into it after it has baked and softened.
Second – You will scrape out all of the seeds and stringy pulp and set it aside. For very large and very firm pumpkins, you can bake the pumpkin for a few minutes before doing this step.
Thirdly – Preheat your oven to 350. Prepare a large baking sheet by drizzling it with olive oil. Place your pumpkin halves, cut side down, onto the baking sheet.
Baking time will depend on how large your pumpkin is, but I like to start with abut 45 minutes. After this initial roast time, I like to check for doneness by sticking a knife into the soft flesh of the pumpkin. If the knife inserts easily, your pumpkin is ready.
If it is firm still, return the pumpkin to the oven for another 15 minutes, checking again for tenderness. Continue to cook in 10-15 minute intervals until knife inserts easily.
Lastly – Remove the pumpkin from the oven and allow to cool before handling. Pour excess water off of the pan, if necessary.
What to do with a roasted pumpkin
After the roasting process, you can either puree your pumpkin to use in your favorite recipes or you could choose to use and eat it like it is with more chunks.
Personally, I love to eat fresh roasted pumpkin with a little butter and cinnamon, so delicious! It would also be lovely with a little added brown sugar, or try adding a spice such as hot paprika for a little kick.
You could also leave it chunky for adding to soups, stews, pasta sauces, and anything else you want a little pumpkin chunk in.
Probably my favorite thing to do with roasted pumpkin though is to puree the pumpkin and then store for adding to my favorite recipes.
To make pumpkin puree
Once the pumpkin is cool to the touch, use a large spoon and gently scrape the flesh from the skin into a large bowl. Add the pumpkin to a food processor and blend until smooth. For thicker pumpkin, you can add a little water to thin it out, if necessary.
Once it as reached the desired texture you are ready to begin using it in recipes.
What do I do with the seeds?
Don’t forget to save all of those seeds to roast! They are so delicious roasted with a little olive oil and sea salt. Pumpkin seeds should roast in a low oven at 350 for 20-40 minutes, or until they are toasted and golden brown.
How to use the pumpkin puree
The options here are really limitless. The first time I roasted a pumpkin this year I got almost eight cups of puree out of a single pumpkin! I was adding it to everything.
Here are some of my favorite ways to use pureed pumpkin:
Pumpkin dessert recipes:
Pumpkin baked goods:
Savory recipes:
Of course, don’t forget to make a homemade pumpkin spice lattes with your fresh roasted pumpkin puree.
Storing pumpkin puree
The pumpkin puree can be stored in an airtight container in the refrigerator for up to one week.
Pumpkin puree can also be frozen in ziploc freezer for adding to your favorite recipes later on. I like to measure two cups of pumpkin into a quart sized zip loc bag since this is typically an amount that would be used in a recipe.
Roasting a pumpkin is really a simple and cost effective way to make your own pumpkin puree. Let me know in the comments if you have ever roasted a whole pumpkin and what you like to make with it.
