Roasted Pumpkin Puree

Time: 1 hour

I’ve got my mind set on pumpkin pie – and I mean the really good pumpkin pie that comes with roasting and pureeing the pumpkin! AND lucky us, it is November 1 and we have fresh pumpkins! This puree can be used in so many recipes, but our favourite is to have it in pumpkin pie or pumpkin scones!

Music Selection: George Harrison – I Got My Mind Set On You


1 pumpkin, washed

4 Tbsp oil



Preheat oven to 400 degrees.

Cut pumpkin in half. Remove seeds.

On large cookie sheet, place pumpkins with flesh up. Drizzle and rub in oil and sprinkle with salt.

Flip pumpkins over so flesh is down. Bake in oven for 45 – 55 minutes.

Remove from oven and let cool completely.

Use a large spoon to remove all the soft flesh and place in large blender or pot.

Blend the pumpkin until fine puree – you may need to add a little water.

You can use immediately for pumpkin pie, pumpkin loaf or pumpkin scones. You can also freeze the pumpkin.

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