Name: Fresh Roasted Pumpkin
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 small Sugar Pie Pumpkin or Farm raised large pumpkin; Note: the difference is sugar pie is sweeter smaller to handle and perfect for desserts. The large farm pumpkins are great for side dishes, and pies also and not as sweet and may require more sugar added when baking to your taste; see notes and the blog posts for recipes to use freshly roasted pumpkin

Roasted fresh pumpkin can be made into desserts, frozen for all year-round recipes, side dishes, and soups with our easy-to-prepare puree, and used in any recipe that calls for fresh pumpkin.

This is the easiest way to cook that leftover Halloween pumpkin or sugar pie pumpkin or large Farm raised to use in all your favorite pumpkin recipes.

We even make the most delicious baked custards, pumpkin turnovers and so much more using our step-by-step fresh pumpkin puree.

The pumpkin puree also freezes well in freezer bags to use all year long and not just in the fall season.

There are two kinds we use, sugar pumpkins are not to be confused with the ones used to carve jack-o'-lanterns.

Also, these smaller versions of pumpkins or sweet pumpkins aka sugar pie pumpkins are smaller, sweeter, and less fibrous, which makes them a great choice for baking, soups, and cooking not to mention easier to handle when cutting.

However the downside of the smaller sugar pies is the cost, they are much more expensive in comparison, so the bottom line is either one can be used, the large farm pumpkin aka Jack or Latern style is not as sweet and have much more hairy stringy insides!

The pumpkin puree also freezes well in freezer bags to use all year long and not just in the fall season.

Just scroll down to the bottom for our printable recipe card, tips, and instructions on how to easily make your own pumpkin roasted, puree, and recipes.

fresh and sliced pumpkin with pumpkin seeds roasting

Step by Step on Roasting Fresh Pumpkins for Recipes

preheat the oven to 350 degrees
cut the pumpkin and scoop out the seed
place on a parchment-lined cookie sheet
bake, cool, and puree or serve in any recipe you prefer see our list below

Fresh Roasted Pumpkin Ideas and Tips

Baby food
Any recipe that calls for fresh pumpkin
Use as a side dish
Perfect for baking
Easily freezes in freezer bags
Roast on parchment paper or foil

cut whole large pumpkin with seeds removed

Recipes Using Fresh Roasted Pumpkin

Homemade Pumpkin Pie

Oatmeal Pumpkin Bars

Pumpkin Bread Pudding

Pumpkin Turnovers

Tool Needed for Cleaning Fresh Pumpkins

saw-like blade of a serrated knife
large metal spoon
deep baking sheet or roasting pan
parchment paper or foil

Pin this How To Roast Fresh Pumpkins

Other Vegetables To Roast:

(follow the same instructions for roasting):
acorn squash (remove seeds and inner fibrous strands)
eggplant (peeled and cubed)
cauliflower (remove the stalks and use florets)
sweet potatoes (peel and cube)
butternut squash (remove seeds and inner fibrous strands)
spaghetti squash (remove seeds and inner fibrous strands)

Fresh Roasted Pumpkin

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M

How to Roast Fresh Pumpkins step by step sugar pie or farm raised

Ingredients

1 small Sugar Pie Pumpkin or Farm raised large pumpkin
Note: the difference is sugar pie is sweeter smaller to handle and perfect for desserts. The large farm pumpkins are great for side dishes, and pies also and not as sweet and may require more sugar added when baking to your taste
see notes and the blog posts for adding fresh pumpkin to recipes using freshly roasted pumpkin

Instructions

Directions for Roasting Pumpkin Puree Sugar Pie Pumpkins or Farm Large Pumpkins
Preheat the oven to 350 degrees and prepare a baking sheet at least 2 inches deep with parchment paper (to collect any juice from spilling over)
You will need about a 4 lb fresh sugar pie pumpkin to make 1 1/2 cups of pureed pumpkin and only will make two - 9-inch Pumpkin Pies or a side dish.
A large farm pumpkin makes around 8 cups and can be frozen in quart-sized bags for later use. Either one will make great desserts and side dishes the only difference is the sweetness.
Slice your pumpkin in half and then quarters, scoop out the seeds (set seeds aside and make pumpkin our Italian Seasoned Pumpkin Seeds see recipe here.
Place the flesh side up pumpkin side down on a parchment-lined or greased cookie sheet.
Bake at 350 degrees in preheated oven.
Roast pumpkin for around 1 hour and place a fork into the skin to see if it easily goes through, cook longer if it's not super soft. continue roasting until it's nice and easy for the fork to go into the flesh.
Note: This usually takes around 1 hour and 10 minutes depending on the size of the pumpkin you're roasting smaller ones will take less time.
When cool, take a spoon and the insides of the stringy parts of the pumpkin it will scoop out easily.
Mash by hand or for super velvety smooth puree put it in a food processor for just a few seconds.
It won't take long at all and the taste of fresh pumpkin is the best flavor roasted and so sweet.
Of course, you can also try my Slow Cooker Pumpkin Puree Method which is super simple for sugar pie smaller pumpkins.
The pumpkin puree can be frozen for up to 1 year in freezer bags or air-tight freezer containers.
This puree can be used in any recipe that calls for Pumpkin Puree.