how to roast a pie pumpkin plus the best pumpkin muffin recipe

How to Roast a Pie Pumpkin (Plus The Best Pumpkin Muffin Recipe)

Posted on

by Abby
Jump to Recipe Print Recipe

Somewhere along the way of making foods convenient, we seem to have overcomplicated the simplest of kitchen tasks. It’s easy to learn how to roast a pie pumpkin (sometimes called a sugar pumpkin) to use in your holiday baking, and you’ll be rewarded with the best tasting pumpkin for your favorite recipes.

Welcome back to the newest installment in our holiday series, Home for the Holidays: A Southern Season of Charm. Today I’m sharing the simple steps to roast your own pie pumpkins, which brings out the sweetest, richest flavors of the season. You’ll learn how to make pumpkin puree, talk about ways to store it, and explore how to cook with it. I’ll also link my family’s favorite pumpkin muffin recipe, and I know you’ll love it as well.

The other articles in this series are linked below. I hope you’ll browse through other reader favorites at your leisure.

What Is a Pie Pumpkin?

When I’m making homemade pumpkin puree, I usually opt for sugar pie pumpkins. Sugar pie pumpkins look just like the kind that you’d buy to carve a jack-0’-lantern, but they are much smaller. Sugar pie pumpkins are easily split into two to fit inside your oven to bake. But if you’re feeling adventurous, there are many varieties of edible pumpkins that provide rich, sweet flesh for cooking. You can see other types of edible pumpkins on the image that I’ve created below, and if you want to research more about edible pumpkins, you may enjoy this book.

There are many varieties of edible pumpkins. Flavors range from mild to savory to sweet.
Sugar pie pumpkins are smaller and sweeter than carving pumpkins — perfect for homemade purée.

How to Roast a Fresh Pie Pumpkin (Step-by-Step Guide)

If you’ve ever wondered how to roast a pie pumpkin at home instead of using canned puree, this simple guide walks you through each step.

Roasting a fresh pumpkin to make puree is a beginner-friendly kitchen task. All you need are a few kitchen tools and a little bit of time. Here you can see all the steps and equipment you’ll need, plus a few tips for storing and using your pumpkin puree. Keep reading for a link to my family’s favorite pumpkin muffin recipe!

how to roast a pie pumpkin plus the best pumpkin muffin recipe
Abby | Belle Antiquarian

Homemade Pumpkin Puree

Rich, smooth, and naturally sweet homemade pumpkin puree. Perfect for pies, muffins, soups, and all your favorite fall recipes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 2 cups puree
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Pie pumpkin (also called sugar pumpkin) about 2 ½ to 3 pounds
  • 1-2 tsp Olive or avocado oil. Optional, for lightly brushing the cut sides before roasting
  • 1 pinch Salt. Optional, helps draw out moisture and deepen flavor
  • Water for blending, as needed. Start with 1-2 tablespoons

Equipment

  • 1 Sharp chef's knife for safely cutting the pumpkin in half.
  • 1 Large cutting board sturdy and non-slip to handle round produce.
  • 1 Metal spoon or scoop to remove seeds and stringy pulp.
  • 1 Baking sheet a rimmed sheet pan to catch any caramelized juices while roasting.
  • 1 Parchment paper or silicone baking mat for easy cleanup and even roasting.
  • 1 High-speed blender or food processor to create smooth, creamy puree.
  • 1 Rubber spatula to scrape down the sides while blending.
  • 1 Glass storage containers or freezer-safe bags to portion and store your puree for later use.

Method
 

  1. Preheat the oven to 375*F (190*C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the pumpkin. Using a sharp chef's knife, carefully cut the pie pumpkin in half from top to bottom. Scoop out the seeds and stringy pulp with a spoon. (Save the seeds for roasting later, if desired.)
  3. Roast the pumpkin. Place the halves cut-side down on the prepared baking sheet. Brush lightly with oil, if using. Roast for 45-50 minutes, or until the flesh is tender when pierced with a fork.
  4. Cool slightly. Remove the baking sheet from the oven and let the pumpkin cool until easy to handle, about 10-15 minutes.
  5. Scoop and blend. Scoop the soft pumpkin flesh from the skin and transfer it to a blender or food processor. Blend until smooth, adding water one tablespoon at a time if needed to reach your desired consistency.
  6. Store for later use. Spoon the puree into airtight containers. Refrigerate up to 1 week or freeze in 1-cup portions for up to 3 months.

Notes

  • Storage: Keep fresh pumpkin puree in an airtight container in the refrigerator for up to 1 week, or freeze it in 1-cup portions for up to 3 months. Thaw overnight in the fridge before using.
  • Pumpkin Type: This recipe is best with pie pumpkins (also called sugar pumpkins). Avoid large carving pumpkins; they’re watery and less flavorful.
  • Texture Tip: For extra-smooth puree, blend roasted pumpkin in a high-speed blender or food processor while still slightly warm.
  • How to Use: Substitute homemade puree cup-for-cup for canned pumpkin in pies, breads, muffins, and soups.
  • Tip: Use a sturdy sheet pan, silicone baking mat, and a good immersion blender for effortless roasting and blending.
  • Make-Ahead Idea: Roast multiple pumpkins at once, cool completely, and freeze the extra puree to save time during the holidays.

This post may contain affiliate links. As an Amazon Associate and LTK Creator, I may earn a small commission if you purchase through my links.

Roast until the skins wrinkle and the flesh is fork-tender — that’s when the flavor is at its peak.

Cozy Pumpkin Muffin Recipe

Once your kitchen smells like roasted pumpkin, put that fresh puree to good use in some soft, spiced pumpkin muffins.

It’s not an exaggeration when I say that our kids absolutely adore my pumpkin muffins. They ask for them every fall, and a batch will usually only last us a couple of days. Now that we’re empty-nesters, they still request pumpkin muffins. I recently made a batch and gave them all to my daughter to take back to college.

If you have a big family, hungry teenagers, or you like to meal prep, these pumpkin muffins freeze well. Cool them completely and place them into freezer bags before storing them for future use.

There’s a reason the recipe is called The Best Pumpkin Muffins, because they really are! You can find the recipe linked here.

Serving Suggestions and Variations

Although the pumpkin muffins are perfect just as they are, it’s always fun to play around with fall flavors and different add-ins. We sometimes use chocolate chips, golden raisins, dried cranberries, or a streusel topping.

When you bake these pumpkin muffins with fresh pumpkin puree, the flavor and color will be a little richer than canned pumpkin. This small change makes a huge difference.

If you love pumpkin muffins like we do, try pairing them with a hot cup of cinnamon tea or a cream cheese spread.

In Closing

I hope that you see just how easy it is to make your own pumpkin puree by roasting a small sugar pie pumpkin. Before we get into the hectic holiday rush, take an hour this weekend to make some pumpkin puree for your fall pies, bread, and muffins. (Just pop it in your freezer until you need it!)

This holiday season we’re sharing recipes, traditions, and timeless décor in each of the Home for the Holidays articles. Be sure to bookmark Belle Antiquarian, subscribe below, and follow me on Instagram and Pinterest as we journey Home for the Holidays this season.

Home for the Holidays: A Southern Season of Charm

Previous: Natural Fall Décor: Simple Ways to Bring the Outdoors In

Next: A Classic Sweet Potato Pie Recipe from a Vintage Southern Cookbook

For the full Home for the Holidays archive, go here.

Homemade pumpkin purée — smooth, rich, and ready for your favorite fall baking recipes.

5 thoughts on “How to Roast a Pie Pumpkin (Plus The Best Pumpkin Muffin Recipe)”

Leave a Reply