Learning how to roast pumpkin is the best fall activity I’ve ever learned how to do. And I love all things pumpkin, so I’ve also included all of my favorite easy pumpkin recipes in addition to this roasted pumpkin recipe.
This list includes pumpkin puree recipes, pumpkin dessert recipes, and of course, my all-time favorite roast pumpkin recipe! You’ll be able to enjoy these easy pumpkin recipes all season long, no matter the occasion! Plus, there are recipes for everything from the seeds to the rind so nothing goes to waste when you’re enjoying your pumpkin treats!
I love carving pumpkins, decorating the house with pumpkins, and I played Cinderella — so it was reliable transport for at least one enchanted evening.
And, of course, I love eating pumpkins! Every year during the fall, my mom would make THE BEST pumpkin bread and pumpkin pie.
I have such fond memories of sneaking into the kitchen to steal bits of these pumpkin dessert recipes with my grandmother.
I gave up coffee last year due to the caffeine causing adverse reactions with my skin (you can read more about it in this post Why I Quit Coffee), but it just dawned on me… that I could try it with decaf!
How do you roast pumpkin so it doesn’t go soggy? Roast it in a medium or medium-high oven, between 350°-375°F (180°-190°C). A low oven will not achieve the golden skin we need for it to not be soggy as the water will not completely evaporate.
how to roast pumpkin seeds:
I have an entire blog post with the recipe for roasted pumpkin seeds — be sure to check it out! It even has a video embedded if you’re more of a visual learner.
- Toss the seeds in a bowl with a little bit of olive oil and salt
- Spread the seeds in a single layer on a baking sheet
- Bake at 300 degrees for about 45 minutes or until golden brown, stirring occasionally
These are perfect for snacking as is, but I like to add them as a topping to pumpkin soup and for extra crunch in salads.
Season with cinnamon, Stevia (or pure cane sugar), and nutmeg for a delicious, nutty dessert!
how to make pumpkin puree:
Now, the pumpkin product most often bought in stores is pumpkin puree which is VERY simple to make.
- Cut your pumpkin in half.
- Scoop out the seeds and strings (but save the seeds!)
- Place the pieces cut-side down on an oiled baking sheet.
- Roast in the oven at 350 degrees until the flesh is soft, tender, and can be easily pierced with a fork. The roasting time will depend on the size of your pumpkin, but expect around an hour.
- Pull the pumpkin out of the oven and scoop out the flesh.
- Toss the flesh into a food processor or high powered blender.
Voila! You now have pumpkin puree.
Roasted Pumpkin Recipe
FAQ
What temperature should a pumpkin be cooked at?
Do you peel a pumpkin for roasting?
What is the best pumpkin for roasting?
Should you roast a fresh pumpkin?
Roasting is probably the best thing you can do to a fresh pumpkin, as it enhances the flavors and gives it a soft, creamy consistency that will not be entirely achieved when only cooking it on the stove. Not only because it is so thoroughly delicious but also because it is so straightforward to make and easy to change according to your taste.
How can one prepare pumpkin to eat?
The pumpkin can be prepared boiled or baked. In both cases, it can be consumed with the peel and the seeds that will provide fiber. It can also be seasoned with oil and other aromatic seasonings, such as rosemary.
How do you cook a roasted pumpkin?
After halving a pumpkin and removing the seeds, it’s time to make roasted pumpkin! Brush the flesh of the pumpkin with oil to lock in moisture and help the edges caramelize. We like using coconut oil if adding to sweet dishes and avocado oil when adding to something savory.
What can I do with roasted pumpkin?
Use it to make vegan roasted pumpkin soup. Make sandwiches: Spread some cream cheese, our easy hummus, or another vegan spread on a slice of bread, top with roasted pumpkin wedges, and add some thin cucumber or tomato slices, a lettuce leaf, and maybe a few drops of hot chili sauce (if you like it).