Creamy Homemade Roasted Pumpkin Puree
A rich, smoky, and creamy pumpkin puree made by roasting a sugar pumpkin until tender, then blending it with butter, maple syrup, and warm spices. This easy recipe saves the day for pies, soups, and side dishes.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 2-3 cups puree 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 medium sugar pumpkin (pie pumpkin), about 3-4 pounds
- 2 tablespoons unsalted butter
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Wash the pumpkin thoroughly. Cut it in half from stem to base using a sturdy chef’s knife.
- Scoop out the seeds and stringy pulp with a spoon. Save seeds if desired.
- Place pumpkin halves cut-side down on the baking sheet.
- Roast for 45 to 60 minutes until the skin is easily pierced with a fork and the flesh is tender and collapsed.
- Remove from oven and let cool until safe to handle (about 15-20 minutes).
- Scoop the flesh out of the skin using a spoon and discard the skin.
- Place the pumpkin flesh in a food processor or blender.
- Add butter, maple syrup, vanilla extract, salt, cinnamon, and ginger.
- Blend until smooth. If too thick, add a splash of water or milk. Taste and adjust seasoning.
- Use immediately or store in an airtight container.
Notes
Use a sugar pumpkin or pie pumpkin, not a carving jack-o-lantern, which is watery and bland. Roasting cut-side down steams the flesh in its own juices, preventing drying out. If the puree is too thin, spread it on a baking sheet and bake at 200°F for 15-20 minutes to evaporate excess water. The puree can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1/2 cup
- Calories: 55
- Sugar: 4
- Sodium: 150
- Fat: 3
- Saturated Fat: 2
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
Keywords: pumpkin puree, roasted pumpkin, homemade pumpkin, fall recipes, pumpkin pie filling, vegan pumpkin, gluten-free