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Easy Roasted Pumpkin Puree

One Ingredient, Big Flavor!
Make your own roasted pumpkin puree with just one ingredient! Smooth, rich, and full of flavor—better than canned and perfect for pies, soups, and all your fall baking favorites. Freeze in portions for quick use anytime!
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Homemade roasted pumpkin puree in two golden measuring cups, sitting on a tan and white striped tea towel.
Prep Time:5 minutes
Cook Time:45 minutes
Cooling and Draining:2 hours
Total Time:2 hours 50 minutes
Equipment
  • Food Processor or Powerful (Immersion) Blender
  • Fine Mesh Sieve
  • Cheesecloth or Clean Tea Towel (optional)
  • Reusable Silicone Freezer Bags
Ingredients
  • 1 large or 2-3 small pumpkins - choose organic if you plan to use the skin
Instructions
  • Preheat oven to 200°C (400°F). If the peel is edible, scrub it well before roasting. Cut pumpkin(s) down the middle. Scrape out all of the seeds and stringy bits.
  • Place cut side down on a baking sheet, lined with baking paper. Bake for 30-50 minutes, or until you can easily pierce the pumpkin with a knife. Set aside until cool enough to touch.
  • Transfer the roasted pumpkin pieces to a food processor or powerful blender. Blend until completely smooth, and no bits of pumpkin remain.
  • Set a fine mesh sieve over a bowl and scoop in the pumpkin puree. Let it drain for at least 2 hours or wrap the bowl and sieve in plastic wrap and drain overnight in the fridge.
  • Freeze pumpkin puree in quantities of 1½ cups in (reusable silicone) freezer bags.
Notes
  1. Use homemade pumpkin puree in any recipe that calls for canned pumpkin puree.
  2. Remove the pumpkins from any excess water on the baking sheet as soon as they're cool enough to touch, so it doesn't soak back in.
  3. Drain the strained liquids every 30—60 minutes, so you can gauge how much liquid is still straining.
  4. Collect the drained liquid, and use it in other recipes. There's a lot of flavor there.
  5. Fill freezer bags with 1½ cups puree, plus one or two tablespoons extra, and make sure to label them.
  6. Pumpkin puree keeps, well sealed, in the fridge for up to a week, or several months, up to a year, in the freezer.
Servings: 2 cups, aprox.
Calories: 98kcal
Author: Sarah | Grains & Greens Kitchen