Back
0.0 from 0 votes

How to Roast a Pumpkin

A simple and flavorful recipe that's sure to be a favorite.

Cuisine: Vegan , gluten-free

Ingredients

  • 1 medium sized pie pumpkin preferably organic

Instructions

    Cup of Yum
  1. Preheat oven to 350F.
  2. Wash pumpkin and pat dry.
  3. Cut in half, widthwise, and scoop out seeds and stringy flesh. You can cut the stem off here as well, I was too lazy/forgot. Same result in the end.
  4. Line a baking pan with aluminum foil, then place both halves on top, cut-side down.
  5. Cover with aluminum foil and bake for 90 minutes. The pumpkin should be fork-tender, or you can do the poke test: poke the skin of the pumpkin and if it gives way easily, it should be done.
  6. Remove from oven and let cool.
  7. Scoop the cooled flesh into a food processor, discarding the stem and outer skin.
  8. Purée until you have blitzed through all the chunks.
  9. Now if you want, strain the pumpkin purée through a mesh sieve or better a cheesecloth. You'll probably get 1 cup of liquid, and this gives you a more concentrated pumpkin purée that has a similar consistency to canned pumpkin purée.
  10. Store in a jar or air-tight container for up to 1 week. Use just like you would use canned pumpkin =)