We are in the midst of October which means, PUMPKIN SEASON! Now, I love pumpkin year round, but as with most foods, it just tastes a little better when it is in season. Plus, having the ability to pop an entire pumpkin, almost fully intact, into the oven and have it come out tasting like the epitome of comfort food makes me happy. So when I spotted the cutest little pie pumpkins on sale I couldn’t leave without them! Now while pumpkin puree isn’t the end all be all of deliciousness on it’s own, making a batch of pumpkin to use for the season is a necessity in my household! So, without further ado- Simple Roasted Pumpkin Puree.
When it comes to pumpkin puree, the ingredients are the key. You can’t use just *any* pumpkin. Make sure that you find a small, edible (read: not just ornamental) pumpkin- as stated above, I prefer the natural sweetness of a pie pumpkin! This time of year you can find them both in pick-your-own fields and in grocery stores!
Pumpkin Puree Ingredients
Whole Pie Pumpkin
High Quality Oil (I prefer avocado)
Pinch of Himalayan Sea Salt
Simple Roasted Pumpkin Puree Instructions
Roasting pumpkins, and most gourds for that matter, is super simple! It is very much so set and forget! And nothing goes to waste here- as we’re prepping save the seeds to roast (my favorite recipe!) the rind and stem to compost, and the pumpkin to eat!
- Preheat your oven to 350 degrees.
- Using a sharp knife, carefully remove the stem of your pumpkin. Just like when carving a jack-o-lantern, use diagonal cuts starting slightly wider than the stem and press the knife in until you feel open space at the center. Create a circle with your cuts and remove the stem.
- Using the same sharp knife, cut your pumpkin in half and using a spoon remove all the seeds from the stem and the inside of your pumpkin. Reserve these delicious little babies for roasting later!
- Place pumpkin halves cut side down on a baking tray lined with either parchment or my favorite Silpat mats, and use a strong hand with a sturdy fork to pierce the skin of the pumpkin all around to allow the steam from roasting to escape.
5. Drizzle with oil and use your hands or a brush to coat the skin, optionally sprinkle with salt, and then pop your pumpkin halves into the oven.
6. Let roast for 40-45 minutes or until pumpkin halves are easily pierced with a fork- you’ll notice that the pumpkin starts to cave in on itself!
Let cool, and then remove the skin (this should peel of incredibly easily) and then pop the pumpkin’s flesh into a food processor, blender, or if you want to be a little extra and try out your brand new immersion blender like me, use that and process until smooth!
There you have it- a Simple Roasted Pumpkin Puree that requires a tiny bit of work for a big payoff! I make big batches with multiple pumpkins and pop the excess into mason jars and into the freezer. The puree freezes and thaws so well and you’ll have plenty of pumpkin to make handmade pumpkin pasta, and pumpkin lasagne too!
I’d love to know- what are your favorite ways to use pumpkin in your autumn cooking? Pop over to my Instagram and let me know!
Some links are affiliate links. All opinions are my own.
[…] 1/2 Cups Semolina Flour 1/2 Cup Unbleached White Flour 1/2 Cup Pumpkin Puree 2 Large Eggs 1 Teaspoon Salt 1-2 Teaspoon(s) Turmeric Powder (Optional, for a richer […]
[…] seeds are easy, if a bit messy! So next time you’re making my favorite pumpkin puree or carving your jack-o-lantern for Halloween get the spoon out, do a bit of sorting and save those […]
[…] Cups Unbleached Flour 1 Cup Pumpkin Puree (my recipe here) 3 Large Eggs 4 Tablespoons Coconut Oil 2 Teaspoons Baking Soda 1 Tbs Cinnamon 1 Tsp Ground […]