If you’ve just scraped seeds out of your pumpkin (save those for roasting!), then you’re ready to roast a pumpkin which is, no joke, the easiest squash to roast.
Just halve, scoop out the seeds, and bake!
Let me show you how with this easy, step-by-step tutorial that includes how to make pumpkin purée!
How to Cook Pumpkin
After halving a pumpkin and removing the seeds, it’s time to make roasted pumpkin!
Brush the flesh of the pumpkin with oil to lock in moisture and help the edges caramelize. We like using coconut oil if adding to sweet dishes and avocado oil when adding to something savory.
Then sprinkle with a little salt, place flesh side down on a parchment-lined baking sheet, and pierce the skin a few times with a fork or knife.
For a 2-3 pound sugar pumpkin (also called a pie pumpkin), we like to bake it at 350 degrees Fahrenheit (176 Celsius) for 45-50 minutes. You’ll know it’s done when the skin is tender when pierced with a fork.
Let the pumpkin cool slightly before handling.
How to Make Pumpkin Puree
Once the pumpkin is cool enough to handle, scoop the flesh from the skin and add it to a high-speed blender or food processor.
Blend until creamy and smooth, adding a little water (only if needed).
What To Do With Roasted Pumpkin
If you need inspiration for how to use your baked pumpkin or purée, you’re in luck!
Try my Pumpkin Mac ‘n’ Cheese, Cranberry Pumpkin Steel Cut Oats, Pumpkin Pie Bars, Pumpkin Pie Green Smoothie, Simple Pumpkin Soup, Vegan Gluten Free Pumpkin Pie, Pumpkin Cinnamon Rolls, Pumpkin Sugar Cookies, Pumpkin Pie Parfaits, Pumpkin Pie Ice Cream, and 20-Minute Pumpkin Butter!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
How to Roast Pumpkin
An easy-to-follow recipe for how to roast pumpkin and make homemade pumpkin purée! Perfect for pies, soups, pastas, and more!
Author Minimalist Baker
Print SAVE
4.97 from 64 votes
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 4 (1-cup servings)
Course Helpful How-to
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month (or longer)
Does it keep? 1 Week
Ingredients
US Customary – Metric
- 1 2-3 lb. sugar pumpkin
- 1 Tbsp coconut or avocado oil (if avoiding oil, sub water)
- 1 pinch sea salt
Instructions
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
Brush the pumpkin flesh with oil, sprinkle with salt, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove pan from the oven, let the pumpkin cool for 10 minutes, then scoop out and use for whatever dish you’d prefer! See text links above.
If turning into purée, simply scoop pumpkin into a high-speed blender or food processor and blend until creamy and smooth. if it has trouble blending, add a little water. But it shouldn’t need it!
Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month (or longer).
Video
Notes
*Nutrition information is a rough estimate for 1 cup (one of 4 servings) of baked pumpkin or pumpkin purée calculated with coconut oil.
Nutrition (1 of 4 servings)
Serving: 1 one-cup serving Calories: 68 Carbohydrates: 9.4 g Protein: 1.5 g Fat: 3.5 g Saturated Fat: 2.9 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 37.7 mg Potassium: 493 mg Fiber: 0.7 g Sugar: 4 g Vitamin A: 12344 IU Vitamin C: 13 mg Calcium: 31 mg Iron: 1.2 mg
Reader Interactions
Leave a Comment & Rating!
All commentsI made thisQuestions
Alice says
Got a free pie pumpkin and roasted easily thanks to these instructions. No linger intimidated
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Support @ Minimalist Baker says
Amazing! We’re so glad it was helpful, Alice.
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Becky Stagg says
Made it like recipe and came out perfect. It was so easy
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Support @ Minimalist Baker says
We’re so glad to hear it, Becky! Thank you for sharing! xo
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Lynn Smith says
Cooked the Pie Pumpkin in the oven this morning, and plan to reheat it with a chicken dinner. I am going to reheat the pumpkin with corn pieces, onions, carrots, and potato wedges. The seeds are saved to make pumpkin seed trail mix.
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Vickie says
Excellent idea for the coconut or avocado oils for sweet or savory dishes. AND the adding of a little salt while baking.
I baked my pie pumpkin exactly ~ according to your instructions and pureed in my Vitamix. It turned out perfectly. I cannot wait to make pumpkin pies for Thanksgiving with it.Reply
Support @ Minimalist Baker says
Yay! We’re so glad it turned out well, Vickie. Thank you for sharing your experience! xo
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Jean says
I was pleased to find this method as it is so easy – thankyou! I’ve previously boiled chunks of pumpkin for puréeing but it involves a lot of chopping. My husband tackled the large pumpkin and cut it into slices for me down the length. I’ve used coconut oil on those which will be puréed for pies, and avocado oil for those which will be turned into pumpkin soup or added as chunks to veg soups. Roasted the slices on their sides & turned ove pr part way. Roasting really brings out the flavour.
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Support @ Minimalist Baker says
Lovely! Thank you for sharing, Jean!
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Susan says
I have to confess that I have used this now times and I’m pleased every time. Easy to read and results are as intended every time. I will continue with this recipe from now on.
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Support @ Minimalist Baker says
We’re so glad the recipe is helpful, Susan!
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Ruth Harvey says
What are the nutritional values if your using olive oil
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Support @ Minimalist Baker says
Hi Ruth, it would be similar, but saturated fat would be lower and mono and polyunsaturated fats would be higher.
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Cece says
I was overwhelmed at the thought of baking a pie pumpkin because first of all I didn’t know it was baked. I had this memory of reading in a cookbook somewhere that it had to be boiled and I dreaded it. I randomly bought a pie pumpkin. Then I looked up a recipe I found yours. I saw the comment about cooking the pumpkin for 3-5 minutes in the microwave to make easy to cut. I followed the recipe for vegan pumpkin pie since I’m allergic to all cows milk products. I loved the advice about making the pie crust on there also. I am now baking multiple pumpkins at once now making pumpkin soup which I love. Thank you😊
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Support @ Minimalist Baker says
Whoop! It sounds like you’ve now become a pumpkin pro! 🙌 Thank you for sharing, Cece!
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Shawn says
My mother used to roast acorn squash cut it half and put butter in it to eat. Is pumpkin okay to roast and just eat it with butter?
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Support @ Minimalist Baker says
Totally!
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Nancy D says
Yes, and its delicious!
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Wendy says
Have been roasting our homegrown pumpkins for years. Usually takes about 1.5 hours of baking since I do several at a time. After I purée them I let the purée drain through coffee filters to remove all the excess water….and there is a lot! I measure it out into 2 cups per freezer ziplock. I use the pumpkin for pies, breads, muffins, etc., and also add some to my homemade dog food.
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Support @ Minimalist Baker says
Lovely! Thank you for sharing your method, Wendy!
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Dawn M Scarborough says
Thank you for your comment. I will now allow mine to drain through coffee filters. It looked very liquidy. Looking forward to trying several different pumpkin recipes.
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Loki's Mom says
Our dog LOVES roasted pumpkin, baked with coconut oil, and it’s very nutritious for him.
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Support @ Minimalist Baker says
Aw yay! So glad he enjoys this recipe!
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Christine says
I added some dried rosemary, too!
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Mimi says
The pumpkin is my friend because of these instructions! I allow things to intimidate me and pumpkin was one, not anymore. The pumpkin pie was so delicious and the pillowy pumpkin snickerdoodle cookies are a triumph! Thank you!
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Support @ Minimalist Baker says
Whoop! We’re so glad you’re enjoying it, Mimi. Thank you for sharing! xo
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Ricardo Carleson says
It’s in the oven now. Thank you for simple and easy to follow instructions.
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Support @ Minimalist Baker says
Yay! Thanks, Ricardo!
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Mary says
Although it’s not quite over yet, autumn ended in my home today when I roasted the pie pumpkin that served as decor! It’s in the oven now (along with a just-put-in for the last 20 minutes tray of salt-soaked pumpkin seeds) and it smells great. I am going to make the puree this afternoon and use it as ravioli filling (with fried sage). MMmmmm, thank you!
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Support @ Minimalist Baker says
That sounds amazing, Mary! Thanks for sharing. xo
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Doug Scott says
Hi. I have made the pumpkin butter as per your receipt and instructions but it does not set. Am wondering if there is something missing from the receipe. I used fresh pumpkin purée and cooked all for 25 minutes. I put it in glass containers in the fridge overnight, but it has not set at all. Any suggestions? Thanks.
DougReply
Support @ Minimalist Baker says
Hi Doug, if you mean our 20 minute pumpkin butter, it doesn’t set fully… it is supposed to be creamy and spreadable! Have you made any modifications to the recipe?
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Bob says
I had totally forgotten about the pumpkin butter my mom used to make when I was wee, all the way back in the 70’s, until I saw this comment. And I can’t wait to try your recipe tomorrow with some of the pumpkin that I just pulled from the oven. The rest will get turned into pancakes and smoothies for the next two or three months. Thank you for your lovely pics and for bringing back such wonderful memories!
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Support @ Minimalist Baker says
Yay! Can’t wait to hear what you think, Bob!
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blah says
worked great for pumpkin pie
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Support @ Minimalist Baker says
Yay! Thanks for the review!
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Julia says
My 19 year old grandson loves to cook / bake.. lives with us.. asked if we could baked pumpkin pies together.. from scratch.. so tonight we are baking the pumpkin halves.. drying the seeds.. they’ll get roasted next.. thank you
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Support @ Minimalist Baker says
Sounds like a perfect activity to us!
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Julia Royston says
I use a long serrated bread knife.. slowly start and saw back and forth.. doesn’t slip like sharp straight blades knife.. I had several close calls years ago.. decided to try the bread knife.. much better..
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Support @ Minimalist Baker says
Thanks so much for sharing, Julia!
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Jk says
Never baked a pumpkin before! This came out perfect!
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Support @ Minimalist Baker says
So glad to hear it! Thank you for sharing!
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Deborah says
Thank you❣️🤗 Turned out purrrrfect.
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JoAnn Bobier says
First time I’ve roasted pumpkin turned out great. I used a fairy tail pumpkin and am wondering if I can use the pumpkins we use at Halloween still have a few we didn’t crave?
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Support @ Minimalist Baker says
Hi JoAnn, technically all varieties of pumpkin are edible, they are just going to vary in flavor and sweetness. If they’re bigger you may also need to roast longer. Hope this helps!
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Dawn says
I almost exclusively use jack-o-lantern pumpkins for my sweet treats and yes, the bigger the pumpkin, the longer the roast. The pumpkin pie recipe I found ages ago said that if using jack-o-lantern pumpkins, drain the meat in the fridge overnight (after removing the skin, but before pureeing) and to increase the sugar by 20%. I do that for every sweet pumpkin treat I make and it works a charm!
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Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Dawn!
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Melinda says
Thank you so much for that tip, Dawn! I have a large Jack o’ lantern pumpkin, but all the recipes I see call for sugar/pie pumpkins. I’ve searched and searched for how to adapt the big pumpkin and now I know! Thank you again!
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Nancy says
Thank you so much. Your instructions &pictures are excellent!
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Support @ Minimalist Baker says
Thanks so much, Nancy!
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Annette says
I found this recipe while looking up time and temperature for baking the pie pumpkin. Canned pumpkin pie filling has been hard to find in the grocery stores near us. I used to use pie pumpkins years ago; they made a prettier pie but I needed a refresher. Arthritis in my hands makes it tough to cut the pumpkins so I tried a suggestion I heard some time ago for acorn squash. Poked the pumpkins with a fork and put them in the microwave for 3-5 minutes based on their size. They were easier to cut.
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Support @ Minimalist Baker says
Thanks for sharing, Annette!
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Goldie L Hayes says
Doing this right now in preparation for thanksgiving.
Thanks for the recipe.Reply
Support @ Minimalist Baker says
Thanks so much, Goldie!
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Nancy L Sampson-Bach says
Super easy! Thanks so much!
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Support @ Minimalist Baker says
Woohoo! Thanks, Nancy!
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Marvelle Rife says
Wow! This is the first time I have made my own pumpkin pie filling. I am baking the pumpkin now. How do you know if your pumpkin was “past it’s prime”?
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Support @ Minimalist Baker says
Hi Marvelle, we hope you love it! We’d say look for any signs of mold or it being too dried out.
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RC says
Thanks for the easy instructions! I will let u know how it goes!
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elena s krell says
FYI folks, avoid a trip to the ER and do not try to cut a raw pumpkin. Roast the entire pumpkin for 30 mins on 350, wait for it to cool a little or use a oven glove, and then take the seeds out and stem off and continue cooking. A lot of people end up in the ER for cuts from bagels, pumpkins, and other hard things. lol.
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Heidi says
Great idea Elena. I was just about to get out the chainsaw but this is a much better plan.
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Rebecca says
Can you use a pumpkin carving tool that’s kid safe to cut the pumpkin open?
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Leisa says
That’s what I use! Works better than a knife!
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Lori S Beyer says
I can validate that. I nearly lost a finger cutting a butternut squash. Cost me nearly $600 in ER. bills.
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Janice says
I use a hammer on the handle of the bread knife to avoid hand sliding down the sharp blade. Had that happen while I was cutting something else,
Wound up with ten stitch’s and 3 out of commission fingers for about three weeks.
I usually cook mine in the microwave with a tablespoon of butter in each one. Can only do one at a time. I usual do 12Thanks for all the good Advise
If I use the over do I just butter the edges of the pumpkin or do it have to be oilThanks
JaniceReply
Maureen Lukas says
Great recipe. Pumpkins cooked up quick and I puréed to use in pumpkin pie/tarts. Never used oil or salt before. What a difference in flavour. Thanks for sharing
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Support @ Minimalist Baker says
We’re so glad you enjoyed it, Maureen. Thanks so much for the lovely review! xo
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shanon says
Great! It really is that easy. I love baking with pumpkin and I add it to my dogs’ food. (so I didn’t add any flavouring) Thank you! Oh how I adore autumn <3
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Support @ Minimalist Baker says
Love it! Thank you for sharing, Shannon. xo
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rebecca says
I’m about to roast a pumpkin. Looking for an easy recipe and was happy to find this. Why is the salt added? You gave a great reason for the oil and why are you use what you do.
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Support @ Minimalist Baker says
Hi Rebecca, the salt just adds flavor! You could definitely leave it out. Hope this helps!
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Renee says
Much easier than I thought it’d be – my 3 1/2 pound pumpkin basically yielded 3 1/2 cups of puree so enough for a couple different recipes. I used about 2 cups in a curried pumpkin lentil soup and the rest in a big batch of pumpkin cookies. The only thing I changed was to leave out the salt because I knew this wouldn’t be for 100% savory recipes. Also got a full cup of pumpkin seeds to toast – a yummy bonus!
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Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Renee!
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Wyman says
This was a great recipe and I was happy with how it turned out. I topped the pumpkin with Oregano before serving and it was amazing.
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Support @ Minimalist Baker says
Yum! Thanks so much for the review, Wyman!
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Laurie says
I use the roasted pumpkin for my dog’s food rather than squash. She loves it!
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Support @ Minimalist Baker says
Love it! Thanks for sharing, Laurie!
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Diane says
W larger pumpkin 4-5 lb a bit stringy after baking do you just blend it or try to remove stringy part?
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Support @ Minimalist Baker says
Hi Diane, what type of pumpkin are you using? A pie pumpkin should be quite tender vs. stringy. We’d probably say try to remove stringy parts, if possible.
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Marilese says
Thank you for this easy peasy recipe/instructions! In my 64 years (😳) I’ve never had the courage to make a pie crust but this part was so easy I’m gonna make that pie!👍
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Support @ Minimalist Baker says
We’re so glad you enjoyed it. Thanks so much for the lovely review, Marilese! xo
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Kassandra says
So great! Can’t wait to make this for pie. Thank you!
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Support @ Minimalist Baker says
Thanks, Kassandra!
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Steve (Pops) Robey says
This recipe is as simple as it gets, & the end product puts canned pumpkin to shame. We made enuf for 1 pie now & frozen enuf for another pie at Thanksgiving. Actually there was enuf left over to just split it 3 ways w/a little dark brown sugar for a side dessert with the roast beef. The pumpkin taste was so sharp & flavorful that each of us only would take a dab of the puree on the spoon to make it last. MARVELOUS!
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Support @ Minimalist Baker says
We’re so glad you enjoyed it, Steve! Thanks so much for sharing!
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Nancy says
Recipe, instructions, all great !! Thanks for sharing!!
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Support @ Minimalist Baker says
So glad it’s helpful, Nancy!
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Karen says
Great instructions, thank you. They came out perfect!!!
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Support @ Minimalist Baker says
So glad to hear it, Karen! Thank you for sharing! xo
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Sandi says
Thank you! This was a great tutorial and motivated me to try it with our left over Thanksgiving pumpkins. SO delicious and EASY! I used avocado oil and sprinkled with cayenne and cumin. YUM!!
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Support @ Minimalist Baker says
We’re so glad it was helpful, Sandi! Thank you for the lovely review! xo
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Cory says
Delicious recipe, and a great way to break in my new Vitamix! Thank you!!
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Support @ Minimalist Baker says
Woohoo! Happy Vitamixing, Cory!
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Cynthia says
Thank you I did it pumpkin soup
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John Pfeiffer says
I used the large, ‘decorative’ pumpkins you buy in the stores around Thanksgiving. I can see why using the “sugar” pumpkins are preferable. Much easier to cut ! But, your other tips helped guided my way. I did use parchment paper on my baking sheet, brushed it with oil ( I used EVOO), flipped it over, pierced the skins, baked for 40-45 minutes,etc. It turned out great! Thank you for your advice !
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Support @ Minimalist Baker says
Woohoo! Thanks so much, John!
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Karissa says
This is actually the most simple recipe I’ve seen. And I like the suggestions about using Coconut oil for something sweet and olive oil for something savory. I had never thought to do that before now. My pumpkin puree is a lot healthier than the canned variety, and I enjoyed the process of being able to make my own, especially with this recipe. Thank you!
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Support @ Minimalist Baker says
We’re so glad you enjoyed it, Karissa! Thank you for sharing! xo
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Kathy & Andy says
My wife had been making pumpkin for pies for years in the old way and when she started roasting it instead, it became a breeze. It also freed me fron my slicing, cleaning and chopping job.
She has kept it in the freezer and made pumpkin pie in mid year.
Just as good as Thanksgiving pie.
Andy & KathyReply
Support @ Minimalist Baker says
Woohoo! We love to hear this, thanks so much Kathy and Andy!
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Amy says
This was very easy. Not sure why but roasting a pumpkin always seemed like so unappealing. I’m glad I finally tried it and will be doing it more.
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Support @ Minimalist Baker says
We know the feeling! So glad you enjoyed the recipe, Amy! xo
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Catherine Ryan says
I grew sugar pumpkins for the first time this year, and came to your site for guidance on how to transform them into yummy food. My first roasting pumpkin smelled so delicious, I ate a quarter of it with a sprinkle of pie spice and a drizzle of maple syrup! Wow! Not sure how much pumpkin will even make it into the food processor this fall, but your recipe worked great for that too. Thanks for the inspiring recipes!
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Support @ Minimalist Baker says
Aw, we LOVE that, Catherine! Thank you so much for sharing! xo
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The Rustic Gourmet says
Can this be baked the same way but without salt?
Support @ Minimalist Baker says
Yes! The salt just adds a little extra flavor.
Peg says
Thanks, so much easier than what I have been doing for 50 years 😂‼️ And the chickens love the pumpkin skin and eat all the little nubbins of pumpkin from it.
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Support @ Minimalist Baker says
We’re so glad you enjoyed the recipe, Peg! Thank you for the lovely review! xo
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Sharon says
Can you with bigger pumpkins also?
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Dana @ Minimalist Baker says
You can just bake for longer!
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Vickie crouch says
Can I use olive oil
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Support @ Minimalist Baker says
Yes!
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Matthew says
Yes! Easy
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Support @ Minimalist Baker says
Woohoo! Thanks, Matthew!
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DEBBIE MADDOX says
ive never made a pie with a fresh pumpkin let alone know wgat a sugar pumpkin is?. my son in law brought home a little orange one perfectly round.
is it a sugar pumpkin? . thank you for this info think can make it now except i need pumpkin pie spices. to make it taste right. what about coconut milk can it be substituted for evaporated milk???Reply
Support @ Minimalist Baker says
Hi Debbie, That sounds like it is a pie pumpkin. But we’d suggest looking at the photos to see if it looks the same. And yes, coconut milk works. You can find our recipe using coconut milk in the pie filling here: https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/.
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Lisa B says
Used your way to roast a pumpkin and that is my new easy go to way!!! Love it thank you!!!
Yes if it’s perfectly round and bright orange with minimal flaws it’s a “sugar” also known as a pie pumpkin. Bake it and make pies…. definitely worth it and easier than you think!!! Happy Thanksgiving!!
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Dana @ Minimalist Baker says
Amazing! Thanks, Lisa!
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Anna says
Hi why do you put salt on the pumpkin and oil?
Support @ Minimalist Baker says
Hi Anna! Oil helps the pumpkin roast and caramelize nicely, and salt just helps bring out its natural pumpkin-ness! Hope this helps!
Juliana says
Thank you teaching step by step. Juliana.
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Tina says
Why can it only be froze for one month?
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Support @ Minimalist Baker says
Hi Tina, we find 1 month is ideal for preventing any freezer burn, but it will last longer!
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Andrea says
Thanks! I used to grow a lot of sugar pumpkins. They keep well into late spring so I baked them often- but today, I couldn’t remember how!!! This was perfect. I love roasting the seeds as well. I just take off the pith, but I don’t wash the seeds at all- lots of flavor in that goop. I dehydrate them for a few hours at the lowest oven setting, then leave them over night with the oven off. Tomorrow I’ll toss them in some fat and seasoning and toast them quickly- only takes a few minutes. They will be good with my leftover pumpkin soup from tonight.
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Support @ Minimalist Baker says
Lovely! Thanks for sharing, Andrea! xo
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Shawn says
I used olive oil on half the pumpkins and coconut oil on the other half. The coconut oil pumpkins I’ll use for pies etc. the olive oil ones for ravioli, etc. I pureed the filling, marked them and put it in the freezer for upcoming holiday cooking. I roasted the seeds for us to snack on and gave the cooked pumpkin skins to my chickens! Many uses out of one pumpkin! Thanks
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Support @ Minimalist Baker says
Love that! Thank you for sharing, Shawn!
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Bryanna Wood says
I freeze three or four pumpkins worth in pint canning jars to have pumpkin all winter. Definitely lasts more than a month in the freezer!
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Support @ Minimalist Baker says
Thanks for sharing, Bryanna! We find 1 month is a conservative estimate to prevent frost accumulation =)
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katherine king says
Thank you for sharing this recipe. I too was having trouble cutting the pumpkin due to arthritis so I decided t0 get out my meat mallot tenderizer and after hammering in my knife with the mallot I simply hammered it downward then turned the pumpkin half over and did it the other way, easy peasy. I then did the same thing to cut the slits in. I hope this is helpful to someone else.
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Support @ Minimalist Baker says
Thanks for sharing, Katherine!
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Debbie says
Thanks. I peel the skin off after baking, rather than scoop it out. I also strain the purée through cheese cloth to get the nice thick consistency I want for baking.
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Helen says
I hang mine as well in cheesecloth. I find it gets rid of extra liquid . I am just doing mine tonight. 😊😊
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Brandy says
I’d also like to add, though it may sound strange, that a clean drywall knife has always been my go to for cutting pumpkins in half or even for carving. It cuts through like butter! Just please always be careful of course!
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Ellen H. says
I have baked sugar pumpkins for years now, but never remember what method I like best. So, strolling thru recipes today, I came across yours. This is now the only recipe I will use! I forgot to salt the skins but the oil really helped the roasting process, and the pulp came out of the skin so easily. I am having to drain the pulp before I freeze it for Thanksgiving use, but that is normal.
Thanks!!Reply
Support @ Minimalist Baker says
Aw, yay! We’re so glad you enjoyed it, Ellen! Thanks so much for sharing!
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Amanda says
Used this to make the best pumpkin pie I’ve ever eaten!
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Support @ Minimalist Baker says
Yay! Thanks for sharing, Amanda!
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Wendy says
Promised my family sourdough pumpkin chocolate chip waffles this morning but we were out of canned pumpkin. Remembered I had pie pumpkins out in the garden (first time growing them). Found this recipe for roasting pumpkins and it worked beautifully. Simple and relatively fast. Breakfast was a screaming success, thank you for sharing this recipe!!!
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Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Wendy! And those waffles sound amazing. Thanks so much for sharing!
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Bobbe says
There is nothing more magical than an inventive cook following her own cook’s instincts.
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Karen Taylor-Hill says
Would love that recipe!!
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Lana says
So Easy!!!
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Sal says
All of our local groceries were clear out of organic canned pumpkin! I put in on my dog’s food and my husband and my oatmeal every morning. What is going on their is none! So glad I found this recipe. Baking now!!!
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Support @ Minimalist Baker says
How strange! Hope it gets restocked soon =) We’re glad this recipe could help!
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ERIN says
My dogs love it too! It’s so good for them! Not only the vitamins but it kills intestinal worms, so keeps them healthier systemically! I can’t wait to use my volunteer pumpkins in a pumpkin pie!! Never tried fresh pumpkin before!
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Joanne says
According to the pumpkin growers in central Illinois who supply most all of the canned pumpkin, they had a weather delay planting this year. They have plenty of pumpkins, just running a little late but will be available in time for holiday baking.
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Support @ Minimalist Baker says
Thanks for sharing, Joanne!
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Jill Adair says
I ran into the same problem several years ago and began roasting, pureeing, and storing my pumpkin in the freezer. Agreed, will last way longer in the freezer than 1 month, but understand you don’t want the liability of telling someone an exact timeframe. I use quart freezer bags and weigh the pumpkin to = a can. Label with the date and freeze flat. Love the fresh taste and better baking I get using the fresh pumpkin.
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Support @ Minimalist Baker says
Thanks for sharing, Jill!
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LYNN KELLY says
I learned two thing in the last 12 month that someone else.
If you dump the seeds into a bowl of water they come clean by thmselves while pumpkin roasts…just dry and roast.Frozen pumpkin lasted in my refrigerator freezer for over a year. I used last of it in early December for pumpkin pancakes and a couple days later for some pumpkin cookies. Tasted and smelled as good as it did when I froze it in November 2019!
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Support @ Minimalist Baker says
Thanks for sharing, Lynn!
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Joyce says
Hello, Jill – does the amount in the can of pumpkin puree go by weight or by volume? I’ve read there’s a difference between the ounces in a cup and the ounces in a pound. If not known, how about Dana?
Thanks!Reply
Support @ Minimalist Baker says
Hi Joyce, we think it goes by weight, but not certain!
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Leesah Patt says
Just made six pumpkins, five pie and one white. Came out perfect! GREAT RECIPE!
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Dana @ Minimalist Baker says
Yay! Thanks for sharing, Leesah! Tis the season.
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Samantha G. says
Just got my first Sugar Pumpkin for the year out of my garden. It roasted perfectly per your recipe. Thanks for sharing.
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Support @ Minimalist Baker says
Yay! Thanks for sharing, Samantha!
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Stephanie says
Will a non sugar pumpkin also be used as a sugar pumpkin?
How much sugar/ honey should I use for pumpkin pudding?
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Support @ Minimalist Baker says
Hi Stephanie, there are different varieties of pumpkins, but edible varieties can be cooked similarly. Cook times will vary based on the type of winter squash. We haven’t made a pumpkin pudding so can’t offer guidance there.
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David Thompson says
Did this today. Added Ginger and salt then cooked. After baked put the halves in a large soup bowl. I put butter and Cinnamon infused Maple syrup in mine and my wife had butter and ground white pepper in hers. At it all down to the skin.
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Support @ Minimalist Baker says
Sounds lovely! Thanks for sharing, David!
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Tracy Winsor says
If anyone is having a hard time cutting the pumpkin in half, the pumpkin tools they sell to carve pumpkins work great. And since they don’t have sharp edges, no danger of cutting yourself.
The baking recipe works so well you will never buy that canned stuff again.Reply
Support @ Minimalist Baker says
Thanks for sharing, Tracy!
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Jill Killian says
Sounds amazing!!
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E says
Temperature not high enough. I suggest 400-425 degrees for one hour
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Raincloud says
My secret mac and cheese – cook up about 4 pounds of squash when it goes on sale (late fall, post Thanksgiving, 2/$1 pie pumpkins!), puree it, then freeze into ice cubes and use 2-3 in mac and cheese! Makes it seem more cheesy, adds veggies that my kid would otherwise HATE, and makes it a gorgeous texture and color! Thanks for helping me add to my repertoire of squashes!! Eat more veggies, they rock!
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Support @ Minimalist Baker says
Brilliant! Thanks so much for sharing!
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Jill Killian says
Excellent idea!
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Richard Day says
Dana, I love this recipe for its ease of preparation. I ran the pumpkin for a half minute in our blender and it is so smooth. The taste is delicious.
The seeds are still in the oven at 400 with some Worcester sauce for spice.
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Support @ Minimalist Baker says
We’re so glad you enjoy this recipe, Richard! Thanks for sharing! xo
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Stephanie Ball says
When I scooped out the pumpkin I took a taste of a little bit of it- it was slightly bitter! It was a “pie pumpkin” – is that normal? I’m making pumpkin pie. It has sugar and cream that will cut the bitter but I’ll start over if you think something is wrong?
Thanks,
StephanieReply
Support @ Minimalist Baker says
Hmm, it shouldn’t be bitter. Might want to err on the side of caution and try another one.
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Kristina says
Making homemade butternut squash puree for the first time to make a vegan pie for friends since we didn’t have pumpkins. Once done in the oven and pureed, is it used just as is? You don’t need to add anything else to substitute it as normal puree in a pumpkin pie recipe?
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Support @ Minimalist Baker says
Hi Kristina, as long as the recipe calls for “pumpkin puree” and not “pumpkin pie mix,” then yes, you should be able to sub 1:1.
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Grandma Barbie says
I love baking pumpkins this way!! My mother used to boil chunks until she discovered baking them! So much easier and so much less mess!! I always bake whatever pumpkin(s) we buy or are given. This year though I was a little hesitant as I went with my grands to a local pumpkin fundraiser. We laughed and took pictures with all our choice purchases! The sellers did not know if all the pumpkins were edible…so I googled it! My 37 pound, more pink than orange, pumpkin is just fine!! It was a little bear to cut in half, but that was because of how thick the flesh was!! My oh my!! Inside, the flesh was deep, bright orange!! (I’ve used yellow ones before, too.). I am so excited!! Apparently the exterior color is not the only indicator of inside beauty!
I’ll let you know about the taste!!
Thank you for your recipes!!!Reply
Support @ Minimalist Baker says
Wow, that’s a big pumpkin! Thanks for sharing! Enjoy! xo
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Emily M Davies says
I do not mean to be negative but make sure your pumpkin is a “pie pumpkin” – or in other words grown to be consumed. Pumpkins grown for jack-o-lanterns have high levels of toxic chemicals added when they are growing and should not be eaten!
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Marcia says
As long as they. are. Organic, there should not be a problem. P
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Jonathan says
I’m German and it’s basically impossible to find pumpkin puree in grocery stores here. I first tried recipes that cook the pumpkin to soften but they come out quite bland.
This recipe yields a puree with an amazing depth of flavour, and as a plus, the oven is already pre-heated to roast the seeds! I have only tried it with hokkaido pumpkins so far but made some amazing pie and cake. Would 100% recommend roasting over cooking.Reply
Dana @ Minimalist Baker says
Wonderful! Thanks for sharing, Jonathan!
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Rori says
Where is the salt used??
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Dana @ Minimalist Baker says
You can sprinkle it on just after brushing with oil.
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kabwetara says
This morning I cooked the pumpkin with coconut oil and add sugar. I found it delicious , then I ate 1 teaspoon of pumpkin seeds and found that it taste good and sweets. I shared with my two diabetes friend with an idea that we will get good health from it. Is it good that we eat it raw?
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Matija says
Great!
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Dana @ Minimalist Baker says
Yay! You were on a pumpkin roll ;D
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Mary LeBarron says
If i buy squash , pumpkin or other hard surface vegetable i ask them at the store to cut it in half for me and they wrap them up in clear wrap same price also some8 cabbage if it’s a large head
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Cindy Shepherd says
Sugar pumpkin is a new term for me. How do I know it’s a sugar pumpkin?
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Dana @ Minimalist Baker says
It should be advertised as such as the store. They’re essentially a small, sweeter pumpkin.
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Matt says
Also called a pie pumpkin in some areas like here in ohio
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Misty Orr says
I have also heard the term pie pumkin, here in Kentucky.
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Helen A says
Hi Misty,
Here in Aus we just use the name of the pumpkin:- Jap,Kent, Qld Blue etc. We generally make soup & scones with our pumpkins.
Sir Joh Bjelke-Peterson’s wife Flo was renowned for her Pumpkin Scones.
It’s Autum now. Time to make warming Pumpkin Soup.
I’ll add bacon & Carraway seeds.
Full recipe found in Aust Women’s Weekly Cook Book – Starters and Soups.
Stay safe everyone.
Amy says
Pie pumpkin here in Texas also…
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Jacqueline says
Any pumpkin will work, though the flavor may be a touch more bland. We use homegrown yellow pumpkins and they still taste great!
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Chelsea says
Thank you! I have two whole pumpkins that we forgot to carve for Halloween. I was wondering if they would work. Now I know they will. I appreciate your comment!
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Margaret says
Can I use the pumpkin like sweet potatoes,with cinnamon and butter
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Support @ Minimalist Baker says
Yes!
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SHENA PETERS says
I want to Make baked pumpkins for my family . Do I need to use salt and sugar at the same time? After brushing with oil, should I sprinkle some black pepper and other spices on it before putting it in the oven? Need help. Thank you.
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Support @ Minimalist Baker says
Hi Shena, you could brush with oil and then sprinkle with salt or your preferred spices. Black pepper would be nice for savory or cinnamon for sweet.
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Carol says
The easiest way to cut a pumpkin? I use a Jack-O-latern carving knife. It’s not sharp, so no worries about slippery round pumpkins getting the best of you. It works every time.
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Support @ Minimalist Baker says
Smart!
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Sandy says
I freeze my puree for up to a year. Until I grow and freeze more . Same with the okra I grow.
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Anne says
I also try to freeze enough to least the year until next harvest. It seems to be just fine!
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francis says
I was wondering why they said freeze for a month. I want to freeze in ice cube tray, store in a freezer bag and unthaw two cubes a day to feed to my dog with the rest of his food. Some for me too lol
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Support @ Minimalist Baker says
Great idea, Francis! It may last longer, that’s just a conservative estimate.
Bob says
I was also puzzled by the comment that the pureed pumpkin would keep “up to a month” in the freezer. Every October I freeze some pumpkins left over from Halloween and use them throughout the year for pies, bread, and pumpkin soup. I haven’t observed any loss in quality even after several months in the freezer.
Nikkie says
Great recipe! I used the heirloom pumpkin and it came out great! Easy to follow and delicious! Looking forward to more great recipes!
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Dana @ Minimalist Baker says
Thanks, Nikkie!
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Ginnilee Berger says
I actually cheated on 1 step- instead of brushing it with oil, I used butter-flavored oil spray. It takes a lot less time & saved me from having to wash a brush.
I do the same thing for turkeys, and they brown quite nicely using the spray.
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Support @ Minimalist Baker says
Thanks for sharing your process, Ginnilee!
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Susan says
Great, simple recipe, thanks!
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Support @ Minimalist Baker says
Glad you enjoyed it, Susan!
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Laura S. says
It isn’t the how to bake a pumpkins its the how to utilize and flavors that all of these recipes come with. The ideas are really what they are looking for.
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Jim says
Hi Dana! After draining the puréed pumpkin in a chinoise overnight, I have about 2 cups of pumpkin water. What would you do with it? Thanks!!
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Support @ Minimalist Baker says
I’d probably just dispose of it!
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Barb says
I’d freeze it and add it to soups!
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Linda Shorter says
I cook it down half to 2/3 & add to my pumpkin purée. Even the pumpkin guts will cook down & be puréed. It’s all good, except the skin you peel off after baking.
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Chef Dan says
That’s wasteful to just toss it. And why would you when it’s a great flavorful liquid for use in a soup or sauce? If you have the space, it’s always better to save flavorful liquids like that for use in recipes in place of water.
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Jackie says
We use the juice in smoothies!
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Erin says
Use the pumpkin water to make coffee for your spiced pumpkin latte!
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Ailie says
If you pop the pumpkin in the microwave for about 4 minutes it should soften it enough to cut. Just make sure to poke holes in it with a fork to release steam!
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Lee says
I bought a pumpkin but it’s soooooo hard I can’t cut it! :( anyone have some tips on how to cut a pumpkin? Is it really this hard?
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@veganslittlehelper says
Pumpkins could be really hard, indeed! I always cut mine with a Santoku knife, vertical from the middle to the bottom, and then right around the pumpkin. I could recommend to use a knife with a broad blade. You still need some strength to cut it, but it is much easier this way!
Happy pumpkin bake! :-)
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Carol says
Don’t laugh but I use a small hand axe—-stop laughing! I also go outside to do this. I put my pumpkin on my cutting board, aim, whack, then when blade breaks skin I bang down a couple more times. At some point you may be able to use a large knife to finish up. Your edges will be a bit jagged—no big deal. I wish I could get the pumpkin you have—the one with the ‘iron’ skin. You will have a wonderfully flavorful batch of pumpkin!
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Mary L Johnson says
Believe it or not the little saw that you buy with the pumpkin kit that comes with the stencil book worked better for me than a knife. I cut around the stem first. Good time to pick up the kit Halloween, Half price after the holiday! Should be good for any squash. Scraper also worked better than spoon too.
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Carla says
The pumpkin carving knife is the best! I use it on the butternut squash too!
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Karen Bartolomeo says
Because I have arthritis in my hands I usually bake my pumpkins whole. I pierce the skin to allow for steam. Bake at 350 for 45-50 minutes or until the skin is squishy. Much easier to cut the skin once it’ts cooked!!
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Rachel G says
I also have severe arthritis and bake my pumpkins whole. I cut a small hole at the top and use a syringe to add olive oil, ginger, cloves and then I bake them in a 350 oven for about an hour or until the skin can be pierced with a fork. I then can scoop all the seeds out ( which are now flavored and roasted) and then scoop the flesh from the pumpkin. I allow it to drain for about 2 hours and then purée it. This is the method my mother taught me but out of curiosity researched other recipes and methods and found this page. A lot of great ideas here. Bookmarked this for further reference.
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Dana @ Minimalist Baker says
Thanks for sharing, Rachel :D
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Melissa J Bennae says
I have arthritis as well and I actually bake all my squash whole and then cut them open and scoop the seeds out and toast the seeds with seasonings or have them unsalted.
The skins are good toasted as well with pumpkin hummus!
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Van says
I soak the pie pumpkin in my sink with water overnight. Just the top (doesn’t have to be exact). This makes the pumpkin VERY easy to cut before baking.
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Janis says
Hello. The ingredient list calls for a pinch of salt, but the instructions don’t indicate where to use it. Could you let me know please.
Thank you.Reply
Richard L Walker says
Optional for me BUT it should probably just be sprinkled over the flesh before baking.
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Megan says
This recipe sites 350 face down, which is absolutely perfect. But I have also roasted this face up at 325 with spices like cinnamon, ginger, baking cocoa, cloves, you name it. Any flavor that would compliment pumpkin for pie. Today, in mid-October I have an heirloom pumpkin I bought in the grocery store baking with ALL of those spices. I’ll mash it and freeze it to make Thanksgiving pie-baking easier. The house smells great. I may cook this pie before Thanksgiving based on how good it smells now! I know my method is not as minimalist as this calls but while minimalist is great for many things, I like to experiment too. And sometimes I love it as plain as it comes from the field. Pumpkin is a flavor canvass that you can paint on yourself.
You don’t have to use just the sugar or pie pumpkins. Many of the heirlooms have sweet, wonderful flesh. The more orange the pumpkin on the outside, the more orange your pie will be, but the long neck pumpkins will be light orange with a wonderful taste. Just experiment. You can roast them and save the roasted flesh in your freezer to use all year. Don’t let pumpkin season pass you by without stocking up for the year.
Just don’t use the jack-o-lantern types of pumpkins. They will produce a very stringy flesh that doesn’t have much flavor.
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Helen Porter says
Thanks for the great extra tips! I am going to try this now :)
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Pip Bayley says
Followed the instructions, now baking in my oven, looking forward to using the blended flesh for pumpkin pie. Thank you Dana for the clear instructions on ‘how to’ roast a pumpkin!
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Rose says
Can we eat just like a squash ?
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Support @ Minimalist Baker says
Yes!
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Oona says
Hi Dana, does the pumpkin have the be a sugar pumpkin for this method to work (i.e. pumpkin puree)?
Thanks!
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Support @ Minimalist Baker says
Hi! We do recommend sugar pumpkins as they are best for cooking and baking; they’re sweet and flavorful, with smooth flesh. You can roast other varieties as well though!
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Vanessa says
Pumpkin is such a …weird term. Lots of things that Americans would probably consider squash are actually pumpkin. The pumpkin that is specifically bred for ‘Libby’ pumpkin puree? Its got a white skin, nothing like the orange that we associate with pumpkin.
Often times leading up to Halloween you will see a huge variety of pumpkins being sold as decorative. “Fairytale” or “Cinderella” pumpkins (they’re actually French! Their proper name is Rouge vif D’Etampes), big long necked green ones you probably think are a squash(originally from Italy!), little red-orange ones resembling the size and shape of a football. (Those ones are called Red Kuri and they have a magical flavor resembling roasted chestnut) The smallish blue-green ones are called a blue hubbard, and they are prized by chefs for their creamy texture.
Y’all, these are all heirloom varieties and not only are they edible – they’re WAY better tasting and often far more economical than the sugar/pie pumpkin the grocery store touts as your fresh pumpkin option. So whatever pumpkins you might choose to decorate your front stoop, are edible. Hurrah for fall!
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Linda Parsons says
I went to our local Amish community yesterday to buy some honey and ended up with 2 light green / sage colored pumpkins free of charge. They were about to be thrown over a fence with the rest in the small stack that sat beside their front door. Now I’m looking for information on how to cook them since I’ve never cooked a pumpkin. Any suggestions that best suit this variety?
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