Roasted Pumpkin

Roasted Pumpkin

Fresh pumpkin for baking takes a little extra time to prepare, but it’s worth it when you taste the results.

20 min. prep time
3 cups
000 Ratings


1 small (3-pound) sugar or pie pumpkin


Heat oven to 375°F.

Place whole pumpkin onto ungreased baking sheet. Poke top of pumpkin several times to let steam escape while baking. Bake 45-60 minutes or until fork tender. Remove pumpkin from oven. Cool 30 minutes.

Cut pumpkin in half. Scoop out seeds. Scrape pumpkin flesh from peel. Mash with potato masher or blend on medium-high speed in small batches in 5-cup blender container until pumpkin is smooth.

Store roasted pumpkin in resealable plastic food bag. Refrigerate up to 2 days.

Cooked Pumpkin:
Cut pumpkin in half; scoop out seeds and stringy portion. Cut pumpkin into 2-inch chunks. Heat 1-inch water to boiling in medium saucepan; add pumpkin chunks. Continue cooking until water returns to a boil. Reduce heat to low. Cover; cook 25-35 minutes or until pumpkin is fork tender. Drain well ; cool and remove peel. Return peeled pumpkin to saucepan; mash with potato masher until smooth or blend on medium-high speed in small batches in 5-cup blender container until smooth. Store cooked pumpkin in resealable plastic food bag. Refrigerate up to 2 days.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1/2 cup)

Calories: 45

Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Carbohydrates: 11g

Dietary Fiber: 2g

Protein: 2g

Recipe #12490©2002Land O'Lakes, Inc.

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