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+ servings
pumpkin slices on a baking pan
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How to Roast Pumpkin

Roast fresh sugar or pie pumpkin to use in recipes that call for pumpkin puree
Prep Time10 mins
roasting time30 mins
Total Time40 mins
Course: Vegetable
Cuisine: American
Keyword: pumpkin puree, roasted pumpkin
Yield: 2 cups puree
Cost: free if grow your own


  • sheet pan


  • 1 sugar pumpkin (approx 2 lbs) 900g


  • Cut the pumpkin in half and scoop out the seeds
  • Cut each half into 4 or 6 pieces depending on the size of the pumpkin.
  • Place the pumpkin slices on a baking sheet and roast in a 400°F oven for 30 - 45 minutes or until the pumpkin is soft enough to easily pierce with a fork.
  • Remove from the oven and once the pumpkin is cool enough remove the skin and any darkened or browned outside areas of the pumpkin and discard.
  • Puree in a blender or mash the roasted pumpkin.
  • The puree is now ready to use in a recipe that calls for pumpkin puree.
  • If the puree is too watery you can remove the excess water by putting it in a nut milk bag and squeezing out the extra moisture. I've removed as much as 2 cups of water from pumpkin puree.
  • When I use the pumpkin puree in baked goods, scones, cinnamon rolls, babka, I will use 2 cups of thin, watery, puree to yield 1/2 cup of thick pumpkin puree that I use in my recipe.