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Roasted Sugar Pumpkin on a parchment lined baking sheet.
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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!
Course Cooking Techniques
Cuisine Mexican
Keyword Pumpkin
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Mean Green Chef

Equipment

  • sheet pan
  • parchment paper
  • food processor, food mill, or blender

Ingredients

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

Instructions

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

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.