Fall is all about cozy sweaters, vibrant leaves, and pumpkins! It’s simpler than it sounds to roast a whole pumpkin and gives you endless possibilities. You can make your own pumpkin purée for pies and soups, use the pumpkin chunks for salads, and even toast the pumpkin seeds for a crunchy snack. Plus, using every part of the pumpkin means less food waste, making this seasonal favorite both delicious and eco-friendly!
Table of Contents
Why Roast Pumpkin?
- Incredible Flavor: Roasting brings out the natural sweetness and rich, caramelized flavor of pumpkin—perfect for everything from delicious soups to a sweet pumpkin pie!
- Packed with Nutrition: Pumpkin is loaded with vitamins, fiber, and antioxidants, and roasting helps keep all those good-for-you nutrients intact.
- No Waste: You get to use the entire pumpkin! Roast the flesh for homemade pumpkin purée, and make Toasted Pumpkin Seeds for a crunchy, healthy snack.
- Super Versatile: Whether you’re whipping up savory dishes like Pumpkin Mac and Cheese in a Mug or sweet treats like Pumpkin Pie Parfaits and Mini Pumpkin Cheesecakes, roasted pumpkin fits into tons of fall recipes.
- Fun for Kids: While carving pumpkins is a fall favorite, roasting a whole pumpkin is a new adventure! Kids can help coat the inside with maple syrup and cinnamon, then watch the magic as it turns into delicious puree! It even makes a great baby food purée!
The Ingredients
- Pumpkin: You’ll want a 4-6 pound sugar or pie pumpkin for this recipe. These smaller pumpkins are ideal for roasting and yield sweet, tender flesh.
- Maple Syrup: Adds a natural sweetness that pairs beautifully with the pumpkin flavor.
- Cinnamon: Just a hint of cinnamon brings out the cozy, warm flavors we all love in fall.
- Sea Salt: A little sprinkle of salt enhances the natural sweetness of the pumpkin.
Variations and Substitutions
- Sweeteners: If you prefer, you can swap out maple syrup for honey or brown sugar.
- Spices: Add more warming spices like nutmeg or cloves to give your pumpkin a deeper flavor profile.
- Make it Savory: Use a touch of olive oil and sprinkle of salt to make this dish savory.
- Pumpkin Varieties: If you don’t have a sugar pumpkin, you can use any small edible pumpkin variety. Just keep in mind that carving pumpkins are too watery and not ideal for roasting!
How to Roast a Whole Pumpkin (& Make Purée)
Step 1: Preheat oven to 400°F. Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.
Step 2: Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds. Follow Toasted Pumpkin Seeds instructions for a delicious, healthy snack.
Step 3: Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.
Step 4: Place on a cookie sheet and bake for 40 minutes. Then, place the top on the pumpkin and continue to cook for an additional 20 minutes or until tender. Uncover the pumpkin and cool.
Step 5: If you want to make pumpkin puree, once the pumpkin is cool enough to handle, scoop the flesh into food processor and puree until smooth. Add water a tablespoon at a time (only if needed) to reach desired consistency.
Tips and Tricks
- The Best Pumpkins for Roasting: You’ll want to choose a variety known as a “sugar pumpkin” or “pie pumpkin.” These smaller pumpkins are sweeter and have a smoother texture, making them ideal for roasting and baking. If you’re not sure which pumpkins your grocery store carries, just know that any pumpkin around 2-6 pounds will usually work great! Save the huge pumpkins for carving jack-o’-lanterns!
- Check for Doneness: Check the pumpkin flesh with a fork toward the end of cooking. If the fork slides in easily, it’s done!
- Storing Purée: Once you’ve made your purée, store it in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months!
Uses for Roasted Pumpkin
- Pumpkin Soup: Puree roasted pumpkin and combine it with broth, spices, and cream to create a creamy and comforting pumpkin soup.
- Make Pumpkin Puree: Mash or blend roasted pumpkin to make a smooth puree that can be used in delicious pumpkin recipes like pumpkin pie, pumpkin bread, or pumpkin pancakes.
- Salads: Add roasted pumpkin chunks to this Easy Breezy Roast Veggie Salad or make your own salads with ingredients like arugula, goat cheese, and a balsamic vinaigrette. Toasted pumpkin seeds add a nice crunch too!
- Dessert Quesadillas: Make a sweet treat using pumpkin puree, honey and cinnamon as the filling in a quesadilla like in this Sweet Pumpkin Quesadilla.
FAQs
Yes! This homemade pumpkin purée is perfect for any recipe that calls for canned pumpkin. Check out these Easy Pumpkin Recipes for inspiration!
Nope! Roasting the pumpkin with the skin on makes it much easier to scoop out the tender flesh after it’s cooked.
If your purée turns out a bit too thick, you can thin it out by adding a tablespoon of water at a time until you reach your desired consistency.
Pumpkin purée can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.
More Recipes Using Pumpkin
By roasting a whole pumpkin and making purée from scratch, you get a fresh, flavorful ingredient that’s perfect for all your favorite fall recipes. It’s easy, delicious, and fun—plus, you get to save the seeds for a crunchy snack later! Let me know what you think of this recipe by leaving a comment and rating below!
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How to Roast Whole Pumpkin (& Make Puree)
Ingredients
- 1 4-6 pound pumpkin
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400°F.
- Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.
- Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds. Follow Toasted Pumpkin Seeds instructions for a delicious, healthy snack!
- Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.
- Place pumpkin on a cookie sheet without top and bake for 40 minutes.
- Place the top back on the pumpkin and continue to cook for additional 20 minutes or until tender. Uncover the pumpkin and cool.
- To make pumpkin puree, once the pumpkin is cool enough to handle, scoop the flesh into food processor and puree until smooth. Add water a tablespoon at a time (only if needed) to reach desired consistency.
Notes
- The Best Pumpkins for Roasting: You’ll want to choose a variety known as a “sugar pumpkin” or “pie pumpkin.” These smaller pumpkins are sweeter and have a smoother texture, making them ideal for roasting and baking. If you’re not sure which pumpkins your grocery store carries, just know that any pumpkin around 2-6 pounds will usually work great! Save the huge pumpkins for carving jack-o’-lanterns!
- Check for Doneness: Check the pumpkin flesh with a fork toward the end of cooking. If the fork slides in easily, it’s done!
- Storing Purée: Once you’ve made your purée, store it in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months!
Nutrition
Images by Ivan Solis
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