Tutorial Tuesday: How to Roast a Pumpkin

Pumpkin Roast 1

Have an abundance of pie pumpkins that you don’t know what to do with?  Want to start using your own pumpkin instead of buy canned pumpkin from the store?

For this tutorial, you will need:

2 small pie pumpkins (I tried 3, but they couldn’t all fit in the pan)


Baking dish


Thoroughly wash your pumpkins from all dust and dirt.  We don’t recommend using painted or decorated pumpkins because those pumpkins are meant to be decorations and are not painted using food safe paints.

Pumpkin Roast 2

Cut each of the pumpkins in half after removing the stem.

Pumpkin Roast 3

With a large spoon, scrape out all the seeds and stringy stuff from the center of the pumpkin.  The seeds can be washed, dried, and later roasted for a healthy snack (just coat them with a little oil, and salt and bake them in the oven until crispy)

Pumpkin Roast 4

Place pumpkins in baking dish cut side down so they don’t dry out.  If they all don’t fit, a tiny bit of layering is ok 😀

Place a half inch of water in the bottom of the pan (this steams the pumpkins a bit so that they don’t dry out)

Pumpkin Roast 5

Bake at 400 degrees Fahrenheit for about 45-50 minutes or until you can easily stick a knife through the pumpkin without “feeling” any hardness

Pumpkin Roast 6

The pumpkins should be a bit squishy to touch (but don’t try this right after you take them out of the oven–ouch!)

Scrape the “meat” out of the pumpkins and blend in a food processor until smooth.

If the pumpkins seem a little watery, you can put the pureed pumpkin into a coffee filter over a bowl and let some of the liquid drain out.

That’s it!

Now, wasn’t that easy?

Want to learn more about how to bake gluten-free?

Check out our ebook: The Twins’ Guide to Gluten-Free Baking: 25 Quick & Easy Recipes for Busy Bakers

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