Homemade Roasted Pumpkin Puree

Skip the can and make your own roasted pumpkin puree from scratch! It’s easy and can be used in any recipe calling for pumpkin puree!

Like most, I’ve made pumpkin pie and always used canned pumpkin puree. Why? Maybe because it seemed easier and the “norm” but I think that’s because I never really knew I could. Which may seem strange but is true. I mean who hasn’t used canned pumpkin?? Besides Martha Stewart… yeah, she doesn’t count.

This pie season was going to be different. I wanted to make this Thanksgiving pumpkin pie from scratch so I’m using this recipe for roasted pumpkin puree.

So I kid you not, last night after posting a totally different recipe I crawled into bed and flipped on Food Network. Guess who was on? Alton Brown. And guess what Alton was making? Yep, pumpkin puree! I thought to myself, well isn’t this a coincidence. I already had a good idea on what to do, but Alton is a food genius so I watched him and picked up a few helpful hints along the way. Ones I wish I could take credit for… but I’m not that good.

I have two “pie pumpkins” about a pound to a pound and a half each. I’m guessing here, because I didn’t weigh them at the store. But you need roughly about 4 lbs.

You will also need some special equipment for the job of “halving” your pumpkin. A cleaver and some kind of a mallet. This actually worked perfectly. I like any opportunity to use my cleaver… and my husband’s tools.

Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper or foil. Remove the stem of the pumpkin, by twisting and pulling at the same time, this only works if you buy pumpkins with a longer stem, which makes that task a whole lot easier. Trust me. Okay trust Alton.

Firmly lodge the cleaver into the pumpkin and tap firmly with the rubber mallet to ease it through the center of the pumpkin.

Or a little off center.

Once the pumpkins are halved and the seeds and fibers are exposed grab a spoon to hallow out the center.

I place the seeds into a medium bowl to save for roasting!

I soak them in water and pull out any large chunks of pumpkin. Eventually the pumpkin fibers will have sunk to the bottom and the seeds will float to the top of the water.

Place cut side up and sprinkle with a little kosher salt. The salt will draw out some of the water from the pumpkin. Just don’t over salt.

Flip and roast cut side down for about forty minutes, rotating the pan half way through the cooking time.

The pumpkins are done when the house smells of pumpkin, the pumpkin skin is dark and golden and when a knife pierces through without any resistance… like buttah baby.

Let the pumpkins cool until safe to handle… so about an hour.

When it wasn’t so hot I flipped them over and then I took some pictures while enjoying the scent of roasted pumpkin.

Scoop out the flesh with a spoon.

Loaded all of the pumpkin into a food processor, replace the lid, lock and let-it-rip!

roasted pumpkin puree l simplyscratch.com

I had to stop half way to scrape down the sides, give it a little stir and turn it back on. It ran for about 4 to 5 minutes total.

My ears were ringing afterwards.

roasted pumpkin puree l simplyscratch.com

This made about 4 cups. I am freezing half and using the rest tomorrow for pumpkin PIIIIIIE! The whole process took about 2 hours including baking and cooling time. So the next time you are making a recipe that calls for canned pumpkin, try making this roasted pumpkin puree yourself! You won’t be sorry!

Recipes Calling For Roasted Pumpkin Puree:

Traditional Pumpkin Pie

Nutella Cheesecake Pumpkin Muffins

Ginger Pumpkin Bread with Maple Brown Butter Icing

Oatmeal Pumpkin Chocolate Chip Cookies

Pumpkin Dark Chocolate Chip Muffins

Brown Sugar Maple Pumpkin Pie

Brown Butter Pumpkin Pancakes

Pumpkin Coffee Cake

Pumpkin French Toast

Chai Spiced Pumpkin Pie

Baked Pumpkin Doughnuts

roasted pumpkin puree l simplyscratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Print

Roasted Pumpkin Puree

Skip the can and make your own pumpkin puree from scratch! It's easy and only takes a few hours to roast and puree!

Yield: about 4 cups

Prep Time: 10 minutes

Cook Time: about 30-40 minutes

Total Time: about 2 hours

Ingredients:

1 to 2 Pumpkins weighing 4-6 lbs. total

Kosher Salt

Directions:

Preheat oven to 400 degrees and line a rimmed baking sheet with foil or parchment paper.

Remove pumpkin stems and scrub the pumpkins well.

Using a cleaver and a rubber mallet, cut the pumpkins in half by tapping on the cleaver with the mallet until the pumpkin is halved.

Remove seeds and save for later. Sprinkle the pumpkin (cut side) with a little kosher salt. Roast cut sides down for 30-40 minutes.

Let cool for about an hour or until cool enough to handle.

Scoop out all the pumpkin flesh and puree in a food processor until smooth.

Store in freezer safe containers or bags until ready to use, you can store in freezer for up to 3 months.

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11 Responses to “Homemade Roasted Pumpkin Puree”

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    1
    Turmericnspice — November 24, 2010 at 4:29 am

    love it…i can imagine the wonderful aroma….the house must be smelling so good….!! the puree looked awesome and loved the colors….!!

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    2
    Kay Heritage — November 24, 2010 at 12:21 pm

    Laurie, your photos are so great! I know I already told you that! Have a wonderful Thanksgiving with your family!

  3. #
    3
    Laurie @simplyscratch — November 24, 2010 at 1:52 pm

    Tumericnspice~ My house was smelling good!! I can't wait to make the pies now and have my house fill up with the smell of pumpkin and pecan pie!!

  4. #
    4
    Laurie @simplyscratch — November 24, 2010 at 1:58 pm

    Kay… Yesterday was off and on cloudy… which made it hard. Not to mention all that orange!! I hope you have a wonderful holiday as well!!

  5. #
    5
    Pretend Chef — November 24, 2010 at 1:59 pm

    Another reason why I'm hoping Santa brings me my food processor! Even though I won't turn it into a puree I will use your… um Alton's tips when I roast my pumpkin. Have a great Thanksgiving!

  6. #
    6
    Laurie @simplyscratch — November 24, 2010 at 2:38 pm

    Pretend Chef~ I know what your saying!! I hope Santa brings me new pots and pans and knives!! LOL HAPPY THANKSGIVING! 🙂

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    7
    Nichole — November 24, 2010 at 3:23 pm

    Ohhh – you make it look and sound easy! like buttah

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    8
    Jennifurla — November 24, 2010 at 5:57 pm

    I want to try this pie! I bet the flavor will be out of this world.

  9. #
    9
    Carolyn — November 26, 2010 at 3:58 pm

    Wow, good for you! I have yet to attempt roasting my own pumpkins, but at least now I have a place to look up how to do it!

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    10
    Amanda — November 26, 2010 at 11:26 pm

    yumm, roasted pumpkin! wonderful idea to freeze it for later!

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