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Roasted Sugar Pumpkin on a parchment lined baking sheet.
5 from 2 votes

Roasted Pumpkin Puree

Roasted Pumpkin Puree done in 3 easy steps! So much better than canned pumpkin puree and let me tell you it makes a seriously killer pumpkin pie!

Category Cooking Techniques
Cuisine Mexican
Keyword Pumpkin
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Mean Green Chef


  • 1 6 pound sugar pumpkin, halved + pulp + seeds removed
  • 1 Tablespoon Extra Virgin Olive Oil, optional
  • Kosher salt, coarse ground (also optional)


  1. Preheat the oven 400°F/204°C. Line a baking sheet with parchment paper and set aside.

    Preheat oven to 400°/204°C
  2. Scrub the pumpkin to remove any loose dirt and debris and pat dry. Using a super sharp knife slice the pumpkin in half.

    Sugar pumpkin sliced in half.
  3. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve the seeds for another use.

    Cleaned out sugar pumpkin ready to be roasted.
  4. Drizzle the flesh with olive oil and coarse Kosher sea salt. Invert, flesh side down on the parchment-lined baking sheets.

    Sugar Pumpkin ready to be roasted on a parchment lined baking sheet.
  5. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

    Roasted Sugar Pumpkin on a parchment lined baking sheet.
  6. Remove sheet pan and cool the pumpkin for 1 hour, then using a large spoon, scrape the roasted pumpkin flesh from the sides of the pumpkin.

    Sugar Pumpkin roasted and the flesh being scooped out.
  7. Add to your food processor and blitz until the flesh is smooth, roughly 3 to 4 minutes. Store in an airtight container in the fridge for up to 1 week or the freezer for up to 6 months.

    Roasted pumpkin puree in a glass bowl.

Recipe Notes

  • Baking time will vary depending on the size of the pumpkin, once a knife eaily pierces the skin and through the flesh easily you can pull it from the oven.  
  • See above notes in post on types of pumpkins, sugar pumpkins will yield the sweetest meat. 
  • Store in an airtight container in the fridge up to 1 week and in the freezer up to 6 months.
  • To thaw frozen pumpkin puree, place it in the fridge overnight, or put the container of frozen puree in a bowl of cold water for 10-15 minutes.