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!

Roast pumpkin, pumpkin puree and toasted pumpkin seeds.Pin
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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

Ingredients for roasting a whole pumpkin.Pin
  • 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)

Pumpkin with top missing revealing inside flesh.Pin

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”.

Drying pumpkin seeds with hand towel.Pin

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.

Pouring cinnamon into maple syrup coated inside of pumpkin.Pin

Step 3: Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.

Roast pumpkin on baking sheet.Pin

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.

Roast pumpin puree in small blue bowl.Pin

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

FAQs

Can I use this pumpkin purée for baking?

Yes! This homemade pumpkin purée is perfect for any recipe that calls for canned pumpkin. Check out these Easy Pumpkin Recipes for inspiration!

Do I need to peel the pumpkin before roasting?

Nope! Roasting the pumpkin with the skin on makes it much easier to scoop out the tender flesh after it’s cooked.

What if my pumpkin purée is too thick?

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.

How long does homemade pumpkin purée last?

Pumpkin purée can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Slices of roast pumpkin on plate.Pin

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)

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, healthy snack.
No ratings yet
Course: Side, Snack
Cuisine: American
Servings: 6
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients  

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

Calories: 97kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 4mg | Potassium: 1045mg | Fiber: 2g | Sugar: 12g | Vitamin A: 25744IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 2mg
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Images by Ivan Solis

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I just soak my pumpkin seeds in salted water overnight, drain, stir in a bit of olive oil and bake. Yummy!

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