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–+ servings
A roasted pumpkin on a baking sheet.
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5 from 1 vote

How to Roast a Whole Pumpkin & Make Puree

Learning how to roast a whole pumpkin is a cozy autumn activity that not only fills your kitchen with a warm, sweet aroma but also provides you with a tasty ingredient for a variety of dishes. From savory soups to sweet desserts, making your own pumpkin puree from a fresh, roasted pumpkin elevates the flavor of your favorite pumpkin recipes.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Air Fryer, Cooking Tips, Oven-Baked
Cuisine: American
Keyword: air fryer pumpkin, roast a whole pumpkin
Servings: 4 Servings
Calories: 59kcal
Author: Bethany Galloway

Ingredients

  • 2-3 pound sugar pumpkin 900-1400 grams

Instructions

To Roast Pumpkin Whole:

  • Begin by preheating your oven to 200°C/400°F.
  • Place your pumpkin on a large rimmed baking sheet lined with parchment paper.
  • Pierce the outer skin several times with a sharp knife to allow steam to vent.
  • Bake for around 1 hour.
  • Test that it’s cooked by piercing it with a fork. The fork should slide in easily.
  • Allow it to cool for about 20 minutes, or until it’s not too hot to handle.
  • Slice the pumpkin in half and scoop out the seeds.
  • Remove the stem, and slice the pumpkin in half again so you now have 4 pieces.
    A food processor with a pumpkin in it.
  • Add the pumpkin (including the skin!) to a food processor and blend until smooth.
    A food processor on a counter.

To roast pumpkin cut in half:

  • Begin by preheating your oven to 190°C/380°F and line a rimmed baking sheet with paper.
  • Use a sharp knife to cut the pumpkin in half, either top to bottom or through the middle.
    Two pumpkins cut in half on a cutting board.
  • Scoop out the seeds and any stringy bits.
    A person cutting a pumpkin in half.
  • Place the pumpkin halves cut side down on the baking sheet, pierce the skin with a knife a few times, and roast it for 40 minutes.
    A person cutting a pumpkin with a knife.
  • Test that it’s cooked by piercing it with a fork. The fork should slide in easily.
  • Remove the stem, and slice the pumpkin in half again so you now have 4 pieces.
    A food processor with a pumpkin in it.
  • Add the pumpkin (including the skin!) to a food processor and blend until smooth.
    A food processor on a counter.

To roast pumpkin whole in an air fryer:

  • Begin by preheating your air fryer to 204°C/400°F, and pierce the skin with a knife a few times.
  • Place the whole pumpkin in the air fryer basket, and air fry it for 20-25 minutes, checking and turning half way through.
  • Test that it’s cooked by piercing it with a fork. The fork should slide in easily.
  • Allow it to cool for about 20 minutes, or until it’s not too hot to handle.
  • Remove it from the air fryer basket and slice the pumpkin in half. Scoop out the seeds.
  • Remove the stem, and slice the pumpkin in half again, so you now have 4 pieces.
    A food processor with a pumpkin in it.
  • Add the pumpkin (including the skin!) to a food processor and blend until smooth.
    A food processor on a counter.

To roast pumpkin cut in half in an air fryer:

  • Begin by preheating your air fryer to 185°C/370°F, and pierce the skin with a knife a few times.
  • Place the pumpkin halves cut side down in the air fryer basket, and air fry it for 20-25 minutes, checking and turning half way through.
    A pumpkin in an air fryer.
  • Test that it’s cooked by piercing it with a fork. The fork should slide in easily.
  • Remove the stem, and slice the pumpkin in half again (so you now have 4 pieces).
    A food processor with a pumpkin in it.
  • Add the pumpkin (including the skin!) to a food processor and blend until smooth.
    A food processor on a counter.

Notes

    1. Save the Seeds: Don't toss those pumpkin seeds! Clean them, toss them with a little oil and your favorite seasonings, then roast for a crunchy snack. Check out my Air Fryer Pumpkin Seeds and Sweet Pumpkin Seeds recipes for some tasty ideas!
    2. Smooth Puree: If your puree is a bit chunky, don't fret. A few extra pulses in the food processor or a pass through a fine mesh sieve can make it silky smooth.
    3. Season to Taste: While this guide keeps the pumpkin puree unsweetened and unseasoned, feel free to add a pinch of salt, sugar, cinnamon, or nutmeg to tailor it to your recipe needs.
    4. Pumpkin Size: Smaller pumpkins tend to be sweeter and less fibrous, making them ideal for roasting and pureeing.
    5. Check for Doneness: Depending on the size of your pumpkin, cooking times may vary. It's done when a fork easily pierces the flesh.
    6. Let it Cool: Give your pumpkin time to cool before handling. This makes it easier to work with and helps prevent burns.

Storage Instructions

    • Cool Completely: Make sure your pumpkin puree is completely cooled before storing to prevent condensation and mold growth.
    • Refrigerate: For short-term storage, put your puree in an airtight container and keep it in the fridge. It will stay fresh for up to a week.
    • Freeze: For long-term storage, freezing is the way to go. Spoon the puree into freezer bags or an airtight container, leaving some space for expansion. Flatten the bags for easy stacking and space-saving. Frozen pumpkin puree can last for up to 6 months.
    • Label Your Containers: Don’t forget to mark them with the date. This helps you keep track of freshness and ensures you use the oldest stock first.

Nutrition

Calories: 59kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19307IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg