Fall is in the air, and you know what that means – it’s time to embrace all things pumpkin! Forget the Pumpkin Spice Latte for a moment because today, we’re diving headfirst into the world of roasting pumpkins. It’s easy to roast a pumpkin, it’s delicious, and it’ll make your home smell like a cozy autumn paradise!
It is SO quick and easy to roast a pumpkin to perfection!
Just half, scoop out the seeds, season and bake!
Let us show you how in this simple to follow step-by-step tutorial where we’ll roast a pumpkin and make pumpkin puree! (including a follow along VIDEO)!
Why roast a pumpkin?
Roasting your own pumpkins offers a range of benefits that can enhance your culinary experience and elevate your fall dishes. Here are some compelling reasons why you should consider roasting your own pumpkins:
Freshness and Flavour: Roasting your own pumpkins allows you to enjoy the freshest and most flavourful pumpkin puree possible. The taste of homemade roasted pumpkin is often richer and more vibrant compared to canned varieties.
Control Over Ingredients: When you roast your own pumpkins, you have complete control over the quality and purity of the ingredients. You can ensure that no additives, preservatives, or artificial flavors are present in your pumpkin puree.
Versatility: Roasted pumpkin puree is incredibly versatile. You can use it in a wide range of recipes, from pumpkin pies and soups to pumpkin spice lattes, pancakes, pumpkin spice syrup, muffins, and smoothies. Having homemade puree on hand opens up a world of culinary possibilities.
Customization: You can customize the flavour of your roasted pumpkin by adding your preferred seasonings and spices. Whether you want to make it sweet with cinnamon and nutmeg or savory with garlic and herbs, the choice is yours.
Nutritional Benefits: Pumpkin is a nutrient-rich vegetable, packed with vitamins, minerals, and fiber. When you roast your own pumpkins, you can be confident that you’re getting the full nutritional benefits without any compromises.
Reduced Waste: By roasting your own pumpkins, you can utilize the entire fruit. Not only do you get delicious puree, but you can also roast the pumpkin seeds for a tasty and nutritious snack, minimizing food waste.
Cost-Effective: Pumpkins are typically affordable, especially during the fall season when they are abundant. Roasting your own pumpkins is a cost-effective way to enjoy the seasonal flavor without the premium price tag of pre-packaged pumpkin products.
Seasonal Tradition: Many people enjoy the tradition of roasting pumpkins as a way to celebrate the fall season. It can become a cherished annual tradition that brings family and friends together.
Personal Satisfaction: There’s a sense of personal satisfaction that comes with roasting your own pumpkins. You’ll take pride in creating homemade ingredients and dishes that can impress and delight those you share them with.
My Latest Vidoes
INGREDIENTS and EQUIPMENT NEEDED
- Fresh Pumpkin (sugar or pie varieties are sweeter)
- Olive Oil, Avocado Oil, or Melted Coconut Oil
- Flaky Sea Salt (or any flavourful sea salt)
- Cutting board
- Parchment lined Baking Sheet
- High Speed Blender or Food Processor (if making pumpkin puree)
How to Roast a Pumpkin
Step 1: Pumpkin Picking Party!
- Not all pumpkins are created equal when it comes to cooking. For the best results, select a sugar or pie pumpkin, which has a sweeter and more tender flesh compared to the larger carving pumpkins. These pumpkins are perfect for making pies, soups, and roasted pumpkin dishes. Carving pumpkins are also worth roasting too!
- If you’re harvesting your own, pick your pumpkins when they are at their peak ripeness. Choose pumpkins that are firm, free from blemishes, and are small-medium sized for the best texture and flavour.
- Wash the pumpkin thoroughly under cold running water to remove any dirt or debris.
Step 2: Pumpkin Surgery – Cut 'em Up!
Grab a sharp knife and carefully slice into the top stem, then grab the end and snap it off. Then, slice them in half horizontally, slowly rotating the pumpkin and slicing into it until you can cut all the way through. Feel like a pumpkin surgeon yet 🤪?
Step 3: Scoop and Save the Seeds!
Now, scoop out those pumpkin seeds and stringy bits. But don’t toss those seeds! Set them aside, rinse them, and get ready for some pumpkin seed roasting later. Waste not, want not am I right?
Step 4: Spice Up Your Life!
This is where things get exciting. Drizzle a little olive oil, avocado oil, melted coconut oil or even melted butter over your pumpkin halves. Season them with a pinch of flakey sea salt for a basic roasted pumpkin – this is perfect for a simple pumpkin puree.
Get creative! Sprinkle on some cinnamon, nutmeg, or brown sugar for an extra kick of sweet flavour. Or even add a dash of cayenne pepper for a little savoury kick! Make it your own, and don’t be shy with those spices.
Step 5: Bake 'Em Up!
Lay your seasoned pumpkin halves on a baking sheet, cut side down. Pop them in a preheated oven at 350°F (177°C). Now, the hardest part – waiting! Let them roast for about 45 minutes to an hour, or until they’re tender and easily pierced with a fork. The aroma that fills your kitchen will make you feel like a pumpkin-roasting pro!
Step 6: Scoop out that Pumpkin Perfection!
Take those perfectly roasted pumpkin halves out of the oven, but be careful – they’ll be hot! Let them cool for a few minutes, then grab a spoon and scoop out that sweet, caramelized goodness from the skin. It should come out effortlessly.
Step 7: Get Creative with Pumpkin Goodies!
Now that you’ve got your roasted pumpkin, the fun continues. You can use it to make pumpkin spice lattes, healthy pumpkin syrup, pumpkin pies, pumpkin soups, pumpkin pancakes, or even pumpkin smoothies. The possibilities are endless, and your taste buds are in for a treat!
how to make pumpkin puree
Transfer the roasted pumpkin flesh to a blender or food processor.
Blend or process until smooth, starting on low speed and increasing to medium-high. If the puree seems too thick, use a blender tool to help push it into the blade. There should be no need to add additional water. Just be patient and wait for it to “catch” and it will slowly blend to reach the desired smooth consistency. It’s literally that easy!
how to store roasted pumpkin or puree
Your homemade pumpkin puree is now ready to use in your favorite recipes. You can also store any excess puree in an airtight container in the refrigerator for 3 days to up to a week or freeze it for longer-term storage.
To thaw, simply take puree out of the freezer and thaw on the counter or in the fridge overnight.
the best roasted pumpkin recipe ideas!
- Pumpkin Spice Latte: Seriously this PSL will blwo your mind! It is so delicious and WAY healthier than those coffee shop varieties!
- Pumpkin Spice Syrup: Make a Healthy Pumpkin Spice Latte or Pumpkin Chai Latte to rival Starbucks without all of the added processed sugars & additives! Add this syrup to your favourite dessert to make a pumpkin spice recipe of your own! It’s vegan, dairy & refined sugar free! The best part is you can make this delicious syrup in 1 simple step!
- Pumpkin Pie: Got a favourite pumpkin pie recipe? Just add freshly roasted pumpkin puree and see how much better it tastes!
- Pumpkin Spice Granola: Add some of your freshly roasted pumpkin puree to your homemade granola and make it pumpkin spiced! My recipe is coming next week!
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Faster than you can drive to your nearest coffee shop you can make a Healthy Pumpkin Spice Latte or even a Pumpkin Chai Latte to rival Starbucks without all of the added processed sugars & additives! Use a plant based milk and this recipe is vegan, dairy & refined sugar free!
Please share your favourite way to use roasted pumpkin!
- 1 Sharp Knife
- 1 Spoon (with thin edge) or ice cream scoop or cooking scoop
- 1 Cutting Board
- 1 Parchment Lined Baking Sheet
- 1 High Speed Blender or Food Processor (* if making pumpkin puree)
- 1 small-medium Pumpkin *sugar or pie variety is best
- 1 Tbsp Olive Oil or avocado oil, melted coconut oil, or melted butter
- ¼ tsp Flakey Sea Salt
Choose & Prepare Pumpkin
- Choose a pumpkin that is small-medium sized and preferably of the sugar or pie variety. Wash & dry the pumpkin to remove any dirt or debris.
Preheat Oven to 350°F (177°C)
- Remove the top stem of pumpkin by carefully placing slice into it and then snapping it off with your hands.
- Carefully slice the pumpkin in half by rotating the pumpkin until it slices all the way through.
Scoop & Save the Seeds
- Use the sharp edge of a thin spoon to scrape out the seeds and stringy bits. Set them aside to roast later!
Spice Up your Pumpkin
- Paint a thin coat of olive oil over the inside of the pumpkin, then sprinkle with sea salt. See notes for optional spices to add here.
- If you're not going to puree your pumpkin, you can cut the pumpkin into slices and then spice it up in the same way. This will allow you to use the slices of roasted pumpkin in savoury dishes!
- Place the pumpkin halves cut side down onto a parchment lined baking dish and roast at 350°F (177°C) for 45-60 mins depending on the size of your pumpkin. It should be fork tender.
Scoop out Pumpkin
- Use a large spoon and scoop out the pumpkin leaving only the skin behind. It will have caramelized slightly and will look brown in spots.
- If you have cut your pumpkin into slices, remove the skin with a pairing knife and cut roasted pumpkin into desired shape and thickness. You can now use these roasted pumpkin slices or chunks in any dish you like!
To make PUMPKIN PUREE
- Transfer the roasted pumpkin flesh to a blender or food processor. Blend or process until smooth, starting on low speed and increasing to medium-high.
- If the puree seems too thick, use a blender tool to help push it into the blade. No need to add water.