Prep 20 mins
Cook 45 mins
This is the instructions I found to roast fresh pumpkins. It's more of a how-to than a recipe.
- 1 small fresh pumpkin (type for pie such as Sugar, Baby Bear, Etc.)
- oil, to grease pan
- Select any of the smaller "pie" varieties of pumpkin (Sugar Pumpkin, Baby Bear, etc) then cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet.
- Bake at 350°F (177°C) for approximately 45 minutes to 1 1/2 hours (depending on size) or until easily pierced with a knife. Let cool, then scoop out the pulp and puree in a food processor until smooth.
- You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using. You can freeze any extra for future pies.
So simple and perfect. This is the way I have roasted pie pumpkins for years. The pumpkin was fork tender in about 40 minutes. Thanks for posting.
I gave this recipe 5 stars. This was exactly how I roasted Sugar pumpkins when I made a homemade from scratch pumpkin pie. Probably even the same recipe it's been many years so I can't recall exactly but the method is spot on. This was so simple and easy to do. The pumpkin came out great. Thanks for posting this I kinda forgot about it until I ran across this. Thanks so much christine (internetnut)
This technique worked like a charm!! I had a hard time cutting my pumpkin in half, but then remembered that my husband helped our daughters carve our Halloween pumpkins with a jigsaw. That made very short work out of cutting the pumpkin. Thanks for posting, I had never baked a pumpkin before, and had no idea how to do it!!