How to Roast Pumpkin to make Pumpkin Puree
Video: How to Roast Pumpkin to make Pumpkin Puree
Fall is officially here! In the United States, fall is the season of pumpkins and warm spices. We see pumpkin patches in the country. In urban areas, we see pumpkins in grocery stores and farmer’s markets. I buy pie pumpkins to make my own pumpkin puree to be used in recipes like roasted pumpkin soup or pumpkin cake. It is super easy to make your own pumpkin puree, and it is a great fall activity. This is especially a wonderful learning opportunity if you want to share with your kids where pumpkin puree comes from. If your kids are old enough to use a spoon, this is an excellent hands-on activity!
I prefer buying pie pumpkins that are between 3 to 5 lb. They are small enough to fit in the oven or on a medium cutting board, and they are very easy to handle. I can roast 2 pie pumpkins at a time and I roast them whole. I find that by roasting the pumpkins whole, I save time and energy from carving through the hard shell, and I achieve the same result as halving the pumpkin before roasting! Use a fork to poke all around the pumpkin so the pumpkin cooks evenly and the holes prevent the pumpkin from bursting in high heat. This is time and an energy saver and we achieve the same result as halving the pumpkin before roasting!
Use a fork to poke all around the pumpkin
When I roast the pumpkins whole, it is very easy to halve them and remove the seeds. Then I scrape the flesh off of the peel with a spoon. I use a potato masher to mash the pumpkin into puree. You can also use a food processor or a blender to puree.
Use a potato masher to mash the pumpkin into puree
Homemade pumpkin puree freezes well, and they are good in the freezer for up to 1 year. Have the quart size freezer bags ready. I weigh 15 oz pumpkin puree in each bag because when we buy canned pumpkin puree, it is usually a 15 oz can. So when I plan to store my homemade pumpkin puree, I weigh 15 oz of puree in the quart size freezer bag. I label the bags with the content name, date and weight so it is clear to me how many bags I need for a certain recipe. Gently flatten the puree in the bag before sealing. Lay them flat to freeze in the freezer. When they are frozen, you can store them standing up to make room in the freezer, and so it will be easy to remove when you are ready to use them!
Pie Pumpkins 3-5 lb
Locate the baking rack in the bottom 1/3 of the oven. Preheat the oven to 400 F.
Remove the dirt on the pumpkins by rinsing and scrubbing. Pat dry. Stab a pumpkin with a fork all around.
Line a baking sheet with parchment paper or aluminum foil. Place the pumpkin(s) on top. Roast for 1 hour.
Remove the pumpkin from the oven and let cool for 30 minutes. Cut the pumpkin in half, scoop out the seeds with a spoon, then scoop out the flesh into a large bowl. Mash the baked pumpkin with a potato masher or process it in the food processor.
Divide the pumpkin puree into 15 oz quart size freezer bags. Gently flatten the puree in the bag before sealing it. Store them in the freezer for up to 1 year.
Divide the pumpkin puree into 15 oz quart size freezer bags
