Beyond Wonderful
print Close Window
Roast a Pumpkin

Contrary to popular beliefs—all pumpkin puree does not magically appear in a can at the supermarket. While it is quick and easy to us and provides acceptable flavor, roasting your own pumpkins gives superior results.

During the fall, produce markets are filled with baking pumpkins like the New England Sugar Pie, Mystic and Green fairytale varieties, Cinderella, Australian Queensland Blue aka Jarradale, and the Lumina white. Check with your produce person for the best options and value.

Pre-head the oven to 375 degrees.

1. Remove the pumpkin stem by giving it a good whack with a hammer.


2. Cut the pumpkin in half—top to bottom— using a sharp cleaver or chefs knife.

Never use a dull or thin knife or you may cut yourself or break the knife.

  3. Pull the sides of the pumpkin apart.   

4. Scoop out the stringy pumpkin goop and seeds with a large spoon or your clean hands. Save the seeds for roasting.

  5. Place the two pumpkin halves—cavity side down—on a baking sheet. Bake in the preheated oven for 45 minutes.  

6. Remove the pumpkins from the oven and turn them over—cavity side up. Reduce the heat to 350 degrees and bake an additional 15–30 minutes, or until a fork goes through the flesh easily.



7. Remove the pumpkin halves from the oven and let them cool for one hour.

Peel the outer skin away with your fingers. (The peel comes off easily once cooked.)


8. Puree the pumpkin using a food mill, food processor, blender or immersion blender. Add a few tablespoons of water to the pumpkin to get the process going.

Store the pumpkin puree in the refrigerator for several days or freeze it in airtight zip-top bags. Be sure to lay the freezer bags on a cookie sheet when freezing so they remain flat and easy to handle. Otherwise you’ll end up struggling to pry bags off of your freezer shelf.


Barbara Adams Beyond Wonderful
How To Cooking Tips and Techniques.