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How to Roast a Pumpkin and Make Puree 101

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“This is basic pumpkin roasting and pureeing 101. I hope this is helpful. The recipe calls for 1 pumpkin, but you can use as many as you want. Make sure NOT to get the big carving pumpkins, get the smaller ones that are used for pies. You can use this for soups, mac and cheese, pancakes, breads, smoothies make pumpkin butter, pies, custards, muffins Tip---To cut a pumpkin easier, put it in the oven whole for 15 minutes, take out and cut…much easier on you and the knife :-) Did you know that pureed pumpkin is also very good for your pets when they have stomach upset?? You can freeze the puree in an ice cube tray and pull out a cube to thaw when needed. This recipe comes from ohsheglows.”
1 pumpkin

Ingredients Nutrition

  • 1 sugar pumpkin (2-4 pounds, or as many pumpkins as you wish)
  • oil (optional)


  1. Roasting 101:
  2. Preheat the oven to 350F and grab small 2-3 pound sugar pumpkin(s). I like to roast a couple 2-lb. pumpkins at the same time. Remember – we’re not looking for the huge carving pumpkins here.
  3. First things first, sharpen your knife! You don’t want to use a dull knife on any squash…or food for that matter.
  4. (Tip---To cut a pumpkin easier, put it in the oven whole for 15 minutes, take out and cut…much easier on you and the knife).
  5. Slice the stem off before slicing in half so you don’t have to slice through the stem.
  6. Slice in half.
  7. With a sharp-edged spoon (I use a metal tablespoon with a sharp edge or you can use a metal ice cream scoop), scoop out the seeds & guts. Make sure you clean & save the seeds for roasting. I’ll show you my favourite way to roast the seeds coming up in a future post. Whatever you do, do not throw them out!
  8. Brush inside with oil (optional, but I like to) and place face down on baking sheet lined with parchment paper.
  9. Roast at 350*F for about 45-50 minutes. The exact time will vary depending on the size of the pumpkin(s) and you may need more time. The skin will be slightly darker and you should be able to poke a fork quite easily through.
  10. Let the pumpkin cool for 10 minutes before handling. Grab a large spoon and peel away the very thin skin. It comes off almost effortlessly. At this point, you can use the flesh in all kinds of dishes – soups, casseroles, risotto, pies, etc.
  11. Making a puree: Place the pumpkin flesh into the food processor or blender and blend away until super smooth. Let it go for a good minute or two – you don’t want any clumps left. The result is out of this world – so smooth and buttery!
  12. 3.8 pounds of pumpkin (weighed before roasting) made 4-4.5 cups of pumpkin puree.
  13. As a rule of thumb, 1 small sugar pumpkin should make enough puree to equal one 15-oz. can.
  14. If making alot, you can freeze it in 1 cup measures(or whatever amount you want) in freezer zip lock bags.
  15. Whatever you do – be sure to save the seeds for roasting.

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