Roasted Pumpkin Puree

Servings 1 Litre
Author Monica C


  • 1 Small Pumpkin
  • 3/4 cup Brown Sugar
  • 1 tbsp Cinnamon
  • ΒΌ tsp Nutmeg
  • 2 tbsp Water


  1. Preheat the oven to 375 degrees and line a baking sheet with aluminum

  2. Cut the Pumpkin into quarters, discard the seeds and place the pumpkins on the baking sheet with the insides facing up

  3. Mix the sugar, cinnamon and nutmeg and spread evenly over the insides of the pumpkin

  4. Add the water over top and let the pumpkin roast for 45 minutes

  5. Let it cool before discard the skins of the pumpkin and puree. Add additional water if necessary to allow for an easier blend, but make sure to keep this minimal

Recipe Notes

Obviously I know some people love to keep pumpkin seeds, so don't hesitate to ignore my advice to discard this delicious treat. But for the purpose of the puree, it is not necessary.