How to Roast a Pumpkin

This was my first time roasting a pumpkin and it turned out to be pretty easy. The inspiration to do something like this came from my best friend Hailey. She called me up and was excited about this pumpkin bread she made from scratch, using real pumpkin. I am a city girl and I had never heard of making pumpkin products from anything other than a can. I was truly impressed and jealous, so I had to make one myself.

Also I would like to apologize for not posting a recipe sooner. This week has been chaotic. My boyfriend and I were trying to find a lost dog a home, thinking he was abandoned. But it turned out he had loving owners who were looking for him. They were reunited and it was a very happy event. However, while we had the dog, he drove me nuts. If he didn’t have you in his sights, he would quickly start whining and then start howling. I couldn’t even go to the bathroom without this dog howling at the top of his lungs. I quickly started developing migraines and my stress level rose. Also, he wasn’t neutered so that meant he was in love with my female beagle/lab mix. My baby is fixed but that didn’t stop him from trying to get at her.

Here is a picture of the yodeling trouble-maker. He is pretty cute.

Ok back to the recipe. When you are done with the roasting, you can use the pumpkin puree to make pie, bread, ice cream or whatever your heart desires.


  • Pie Pumpkin, 3-4 lbs (also called a sugar pumpkin)
Step 1: Pre-heat the oven to 350 degrees.
Step 2: Wash the exterior of the pumpkin. Make sure to get all the dirt off. Pat dry.
Step 3: Using a serrated knife, cut out the stem and then cut the pumpkin in half.
Step 4: Remove all of the seeds and hanging strings. You can either use your hands or a spoon to scrape the sides of the pumpkin.
*Note: Save the seeds to plant or bake later.
Step 5: Place the pumpkins face down in a large casserole dish. Fill the dish with 1/4 inch of water.
Step 6: Bake for 30-40 minutes, or until the pumpkin is fork tender.
Step 7: Remove pumpkins from casserole dish and place on a cutting board. Let cool.
Step 8: Using a spoon, scrape the meat of the pumpkin, put into a bowl, and discard the skin.
Step 9: Puree the pumpkin in a blender until smooth. You can store the pumpkin in a mason jar for up to two weeks.
Step 10: Eat and Enjoy!
So far I have made pumpkin bread, pumpkin spice muffins and pumpkin pancakes. I didn’t post blog recipes on them because I wanted to make sure they tasted good and perfect the recipes first. I need to fiddle with them but they did come out pretty good.


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