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Smooth, deep orange pumpkin puree made using the concentration roast method in a glass bowl.

Roasted Pumpkin Puree

Rebecca Blumer
Master the art of homemade pumpkin puree with this roasting method. It delivers a thick, silky, and deeply concentrated texture that outperforms canned versions in any fall recipe.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Course Ingredient, Side Dish
Cuisine American
Servings 4 cups
Calories 49 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Food processor
  • Sharp knife

Ingredients
 

  • 1 small baking pumpkin, 4 to 6 pounds
  • Fine sea salt optional

Instructions
 

Prep your oven and pan

  • Heat the oven to 400°F (204°C). Line a sturdy baking sheet with parchment paper to keep the pumpkin flesh clean and ensure easy cleanup.
  • Rinse the pumpkin and dry it thoroughly. Place it on a damp towel to stabilize it and prevent it from sliding while you cut.

Safe cutting, cleaning, and roasting

  • Cut down each side of the pumpkin from the stem to the bottom. Avoid cutting through the woody stem. Pull the halves apart with your hands.
  • Scoop out the seeds and stringy pulp. Sprinkle the flesh with fine sea salt if desired, then place the halves cut-side down on the prepared baking sheet.
  • Roast for 45 to 60 minutes until a knife slides easily into the flesh and the shell looks slightly collapsed. You should smell a toasty, earthy sweetness.

Cool, puree, and make it silky

  • Let the pumpkin cool until it is comfortable to handle. Scoop the soft orange flesh out of the shell and into a food processor.
  • Process for 3 to 5 minutes, stopping to scrape down the bowl. The puree is ready when it is glossy, uniform, and free of visible threads.

Notes

Moisture Tip: For bakery-thick results in pies, strain the puree in cheesecloth for 30 minutes to remove excess liquid before use.
Storage Tip: Store the puree in an airtight container for up to 5 days in the refrigerator, or freeze in portions for up to 6 months.
Safety Warning: Follow official guidelines for home canning. Avoid canning pumpkin puree at home because it is too dense for safe heat penetration. Only cubed pumpkin should be pressure canned.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 49kcalCarbohydrates: 12gProtein: 2gFat: 0.2gSaturated Fat: 0.1gSodium: 5mgPotassium: 564mgFiber: 3gSugar: 5gVitamin A: 245IUVitamin C: 12mgCalcium: 37mgIron: 1.4mg
Keyword homemade pumpkin, pumpkin puree, roasted pumpkin, sugar pumpkin
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