Pumpkin Cut In Half

Roasted Pumpkin Puree

  • Author: Kelly Brisson
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Category: holidays
  • Method: easy
  • Cuisine: american


Smooth, naturally sweet and fiber-rich pumpkin puree is easy to make at home.



1 2-4lb pie/sugar pumpkin
2 tbsp olive oil
1/2 tsp salt
1/2 tsp ground pepper*


  1. Preheat oven to 400’F.
  2. Using a large, sharp knife, (carefully!) cut your pumpkin in half lengthwise.
    Scoop the seeds and flesh out of the pumpkin and into a bowl, to be dealt with later.
    Rub each half of the pumpkin with olive oil, salt and pepper and place on a parchment or foil lined baking sheet cut side down.
  3. Bake for 40-50 minutes or until flesh is easily scooped out into a bowl. If it’s tough to scoop, let it cook for another 10 minutes and try again.
  4. Let it cool and then puree or mash really well. If using within a week, place in a sealed jar in the fridge. Otherwise freeze flat in zip bags or in an air-tight container for up to 6 months.


If you’re planning to use the pumpkin puree for a sweet recipe, omit the ground pepper.

Keywords: pumkpin, pumkpin seeds