I find Roasting a Pumpkin to be easy and very satisfying. The best pumpkins to roast are Sugar Pumpkins. They have a sweet and mellow flavor that is perfect for pies. Yes, you can use canned pumpkin for pumpkin recipes; but where’s the fun in that?
Roasting a Pumpkin rather than steaming it brings out its natural sweetness. The side of the pumpkin that is face down on the parchment even darkens as the heat caramelizes the natural sugar. Click on the links to use freshly roasted Pumpkin Purée in Pumpkin Pie ( I have two or three variations on this site) and Purée of Pumpkin Soup.
Prep time: 20 minutes
Note: Measure any leftover pumpkin purée and freeze in labeled containers.
Roasting a Pumpkin
By November 1, 2021Published:
- about 5 1/2 cups purée
- 4 pounds fresh pumpkin
- roasting pan lined with baking parchment
- electric food processor steel knife inserted
- Take a long sharp knife and carefully cut pumpkin in half. Don't try to cut through the stem. Cut on one side of it. Remove seeds and as much of the stringy flesh as possible. Set seeds aside. You can wash them and roast them later if you choose.
- Preheat oven to: 400°F.
Arrange pumpkin in a single layer in roasting pan. You may have to cut the halves in quarters. Place in the oven and roast 45 -60 minutes for a large pumpkin; 30-45 minutes for a smaller one. As the pumpkin roasts, the juices will start to leak out and the aroma will be amazing. You should be able to press your finger into the skin or pierce the flesh easily with a cake tester or fork to make sure it is soft enough to purée. Don't worry about any parts of it turning black. The color is from the caramelization of the sugar in the pumpkin. Let pumpkin cool slightly before removing the flesh from the skin and puréeing it in the processor.
- Check your recipes for the amount of puréed pumpkin you need for each one. Pour out that amount of pumpkin purée and scoop it into plastic bags. Press the air out of the bags, label and freeze. Defrost a few hours or overnight before using in your recipe.