Roasted Pumpkin Puree

Wednesday, October 19, 2011

Homemade Pumpkin Pie Puree with roasted pumpkins. There is nothing to compare. 

My Aunt Sonya for as long as I can remember makes all of her pumpkin pies and cheesecake with homemade puree, she uses a particular type of squash she prefers but I always forget the name so I just use good ole sugar pie pumpkins. 

I will have to email her and ask again and see if I can tell a difference.. She's always been such a foodie and an amazing inspiration! 

Homemade Roasted Pumpkin Puree is so much more creamy and will work cup for cup for canned pumpkin. I like to make extra and freeze it for later when the pumpkins are on sale. 

This is a pre op for Pumpkin Pie and hopefully my hubby's favorite No Bake Pumpkin Cheese Cake. I can't wait to share my favorites!


Wash those babies well! I use organic pumpkin since I roast them with the skin on. 

I usually watch for the pumpkins to go on sale and stock up. I prefer to avoid pesticides at all cost. I feel if it kills off a bug it couldn't possibly be healthy. 

2 small sugar pie pumpkins makes about 2 cups of puree.


Preheat oven to 400 degree's. Cut in half and scoop out all the seeds.


If you have cheap child labor like at our house feel free to put them to work sorting pumpkin seeds to roast for a snack for later or to sprinkle on top of salads and other dishes.


Oven ready add 1/2 cup water and  place on the middle rack of the oven cut side down for 20 minutes. After 20 minutes rotate to cut side up. 

Continue baking for 20-30 minutes until fork tender.


 It will look something like this. Cool until touchable. I really prefer you not to burn your fingers!


Scrape with a spoon all the meaty goodness off of the shell and into a food processor. If you don't have a food processor you can also use the blender, you might need to add a tablespoon of water if needed to puree. I used a blender for years.

I only finally splurged on a food processor this last year!


 Mmmmm....Pulse until smooth it takes less than a minute, usually.


You now have true pumpkin pie puree to make the best pumpkin tasting goodies you've ever had!
Easy Peezy Lemon Squeezy :)

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Pumpkin Puree Recipe, Roasted Pumpkin Puree, Pumpkin Recipe
Yield: 6

Roasted Pumpkin Puree

Roasted Pumpkin Puree recipe to replace canned pumpkin puree. So easy and delicious from Serena Bakes Simply From Scratch.
5 out of 5 based on 1 user ratings
prep time: 5 Mcook time: 45 Mtotal time: 50 M


  • 2 whole Sugar Pie Pumpkins, Small Size
  • 1/2 cup Water


How to cook Roasted Pumpkin Puree

  1. Preheat oven to 400 degrees.
  2. Cut Pumpkins in half and remove seeds. Roast the seeds if you would like.
  3. Place on a cookie sheet with sides, cut side down. Add 1/2 cup water to pan. Bake for 20 minutes and then turn cut side up. Continue to bake until soft and tender when poked with a fork. About another 20-30 minutes. Set pumpkins aside to cool.
  4. When cool to the touch scrape all of the meat off of the shell and into a food processor or blender. Process until completely smooth and no lumps remain. If blending you might have to add a tablespoon of water or two.
  5. Use cup for cup for canned pumpkin.
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Created using The Recipes Generator
Roasted Pumpkin Puree to use cup for cup instead of canned.


  1. You've convinced me that I need to try this for our Thanksgiving pumpkin pies! Thanks for the push...can't wait to taste the difference using fresh pumpkin :)

  2. I have made squash puree before and the most time consuming is just the waiting while it bakes! This is inspiring and I have yet to make anything pumpkin, so I may give this a try. Thanks for sharing.

  3. I have made squash puree before and the most amount of time you spend is waiting for it to be cooked. I have yet to make anything pumpkin, so this does inspire. I am sure homemade beats canned any day. Thanks for sharing

  4. What a great idea. You are so lucky you have helpers for the pumpkin seeds :)

  5. I always make my own pumpkin puree, but I have never tried roasting it. I will have to give it a try! Thanks, Serena!

  6. Nothin' like the real stuff! Plus that canned stuff can't give your house the smell that a pumpkin does!
    Great post!

  7. You've no idea how much this is music to my ears! I kept seeing this canned pumpkin on so many blog recipes and we can't get it - so I've been making my own. I love the kind of pumpkins you use, though, and they've adorable names! I've been using the huge pumpkins (all I can find) but will see if I can get my hands on these sugar pie ones since they must be so different in taste. Great post!


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