This is the first year I have tried roasting my own pumpkin puree and I love it! I really didn’t think I would be able to tell the difference, but I find home roasted pumpkin more flavorful and less watery.
If you try this, make sure you buy the Sugar Pie variety of pumpkin for a thinner skin and sweeter, less grainy texture. I bought mine at Trader Joe’s for $1.99 each.
To roast your own, rinse and dry the pumpkin. Cut in half and remove the seeds and strings (save the seeds for roasting). Cut into large chunks and place in a roasting pan with about an inch of water in the bottom.
Cover with aluminum foil or parchment and roast in a preheated oven at 325 degrees Fahrenheit for a little more than an hour. Mine took one hour and 15 minutes.
Remove from oven and let cool. Watch out for steam if you remove the cover, you don’t want a steam burn.
When cooled completely, remove the skin, it will slide off easily. Mash the pumpkin into puree and store in the refrigerator for up to 4 days. Freeze if you don’t plan on using it right away.
I have my pumpkin in the freezer ready to go for Thanksgiving Pumpkin Pie!