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
Ingredients
- 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).
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.
Sounds lovely! Thanks for sharing, David!
Jill Killian says
Sounds amazing!!
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!
Brilliant! Thanks so much for sharing!
Jill Killian says
Excellent idea!
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.
We’re so glad you enjoy this recipe, Richard! Thanks for sharing! xo
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,
Stephanie
Hmm, it shouldn’t be bitter. Might want to err on the side of caution and try another one.
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?
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.
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!!!
Wow, that’s a big pumpkin! Thanks for sharing! Enjoy! xo
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!
Marcia says
As long as they. are. Organic, there should not be a problem. P
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.
Wonderful! Thanks for sharing, Jonathan!
Rori says
Where is the salt used??
You can sprinkle it on just after brushing with oil.
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?
Matija says
Great!
Yay! You were on a pumpkin roll ;D
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
Cindy Shepherd says
Sugar pumpkin is a new term for me. How do I know it’s a sugar pumpkin?
It should be advertised as such as the store. They’re essentially a small, sweeter pumpkin.
Matt says
Also called a pie pumpkin in some areas like here in ohio
Misty Orr says
I have also heard the term pie pumkin, here in Kentucky.
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…
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!
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!
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.
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.
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.
Smart!
Sandy says
I freeze my puree for up to a year. Until I grow and freeze more . Same with the okra I grow.
Anne says
I also try to freeze enough to least the year until next harvest. It seems to be just fine!
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
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!
Thanks, Nikkie!
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.
Thanks for sharing your process, Ginnilee!
Susan says
Great, simple recipe, thanks!
Glad you enjoyed it, Susan!
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.
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!!
I’d probably just dispose of it!
Barb says
I’d freeze it and add it to soups!
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.
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.
Jackie says
We use the juice in smoothies!
Erin says
Use the pumpkin water to make coffee for your spiced pumpkin latte!
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!
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?
@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! :-)
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!
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.
Carla says
The pumpkin carving knife is the best! I use it on the butternut squash too!
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!!
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.
Thanks for sharing, Rachel :D
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!
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.
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.
Richard L Walker says
Optional for me BUT it should probably just be sprinkled over the flesh before baking.
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.
Helen Porter says
Thanks for the great extra tips! I am going to try this now :)
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!
Oona says
Hi Dana, does the pumpkin have the be a sugar pumpkin for this method to work (i.e. pumpkin puree)?
Thanks!
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!
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!