How to Roast a Whole Pumpkin - Then turn into Pumpkin Puree

I bought 2 sugar pumpkin's for the boys when we did the photo shoot at the pumpkin patch. They were great decoration and before the squirrel ate them or I threw them away I decided to make some pumpkin puree. Most of you know I love to bake BUT I usually have very little time so I need easy things to make!

I found this perfect and EASY way to roast a WHOLE pumpkin and then turn into puree on Detoxinista. Let me just say this was freaking easy!

What you Need:

Sugar Pumpkin

Sharp Knife

Glass Casserole Dish

How To Roast a Whole Pumpkin

1. Preheat your oven to 350F.
2. Rinse off the pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.
3. Place the pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin.
4. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
5. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.

1. Use a large spoon to scrape out the seeds, and reserve them for another use.
2. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed! You may have to do this in batches, depending on the size of your pumpkin.
3. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it’s shelf life indefinitely.

Thanks for Stopping by!

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