This recipe was updated on 11/19/2023.
Pumpkins can be tricky to cup up for roasting safely. They wobble, they have a very tough rind that is hard to cut through, and they can get slippery. All of this makes knife safety a challenge when cutting them up. I’m hearing myself saying, “then why would anyone want to cut them up when I can just purchase pumpkin puree?” In my opinion, an organically grown sugar pumpkin is so much tastier than a pumpkin from a can. However, there is also nothing wrong if you decide to use canned pumpkins.
Once your pumpkin is cut up, roast it and make it into puree to add it to these recipes, 3 Awesome Pumpkin Recipes, and Easy Homemade Pumpkin Pie.
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Key Takeaways:
- Pumpkin Cutting Challenges: Cutting pumpkins can be tricky due to their tough rind, wobbliness, and slipperiness, making knife safety critical. A flat top stabilizes the pumpkin for safer cutting.
- Roasting Techniques: You can roast pumpkins as halves or wedges. Halves minimize waste, while wedges cook faster. Roast at 400°F until the flesh is soft.
- Homemade vs. Canned Pumpkin: While canned pumpkin is convenient, sugar pumpkins offer a richer taste, though it’s perfectly fine to use canned puree for ease.
- Pumpkin Preparation Tips: Scooping out seeds and strands is easier if you first cut them loose from the top and bottom of the inside of the pumpkin.
- Yield and Concentration: A 3-pound sugar pumpkin typically yields about 2 cups of puree, but removing excess water can concentrate the flavor and improve texture.
- Pureeing Tips: For silky-smooth pumpkin puree, use a high-speed blender like a Ninja or Blend-Tech. Avoid mashing, as it can leave the puree stringy.
Cut off the top of the pumpkin to make a flat top. Then flip the pumpkin over and cut it in half. The flat top keeps the pumpkin stable and prevents rocking while you cut it open.

Cut the flesh loose from the top and bottom of the inside of the pumpkin. The seeds of the pumpkin are attached to the flesh via fibrous strands. These strands provide the seeds with the nutrition they need to develop. When you cut them loose at the top and bottom of the pumpkin it makes your task of scooping out the seeds and strands much easier. They usually can be scooped out as one big spoonful.


Cut the seeds loose from the other end and scoop out all of the seeds with a spoon. I scrape the flesh of the pumpkin with the edge of the spoon to remove the attached strands of the pumpkin. Repeat with the other half.

Cut the pumpkin into wedges and place the wedges on a baking sheet for roasting. If you prefer, you can put the pumpkin halves on the baking sheet and bake them without cutting them into wedges. See my blog on How to Make Pumpkin Puree.
The pumpkin you purchase in the store is solid pak pumpkin. It isn’t actually a pumpkin but is a winter squash that has been bred to be a low moisture squash that looks and tastes similar to a pumpkin. I personally prefer a real pumpkin for cooking and baking my pumpkin recipes. .
Roast the pumpkin halves at 400 degrees for about and hour. If you cut the pumpkin into wedges, roast the wedges for 30 – 45 minutes or until the flesh is very soft when pierced with a fork.
I like to roast the pumpkins as halves as there is less waste. Once the pumpkin is roasted the edges are browned and with the wedges I find I discard more browned pumpkin meat than when I roast the pumpkin as a half pumpkin.
A 3 pound sugar pumpkin will yield about 2 cups of puree. However I like to concentrate the puree even more by removing extra water with a nutmilk bag. When I am done I usually have a little more than 1 cup of puree from a 3 lb pumpkin. I love the more concentrated puree as it adds less moisture to my baked goodies and kicks up the pumpkin flavor big time.

Peel off the rind or scoop the flesh away from the rind. A high-speed blender, Ninja or Blend-Tech blender, works best for pureeing the pumpkin. I’ve tried mashing it, but it’s hard to get the puree, a silky smooth consistency. Mashed pumpkin tends to be a bit stringy.
Now that you have that big bowl of pumpkin puree, what will you use it for? How about some Pumpkin Cinnamon Rolls, or Pumpkin Spice French Toast Casserole? Don’t forget the cup of pumpkin spice coffee to wash it all down.

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FAQ:
Q: Why is cutting pumpkins so difficult?
A: Pumpkins have a tough rind, can wobble, and are often slippery. These factors make it challenging to cut them safely without proper techniques.
Q: What’s the best way to cut a pumpkin for roasting?
A: Start by cutting off the top to create a flat surface. Then flip it over, cut it in half, and scoop out the seeds and strands.
Q: Should I roast pumpkins as halves or wedges?
A: Roasting halves minimizes waste and gives a richer flavor, but wedges cook faster. Choose based on your preference and time available.
Q: How do I ensure my pumpkin puree isn’t too watery?
A: Use a nut milk bag to squeeze out excess water after roasting. This concentrates the flavor and ensures better texture for baking.
Q: Is there a difference between canned pumpkin and fresh pumpkin?
A: Canned “pumpkin” is often made from winter squash, while fresh sugar pumpkins offer a more authentic taste. Both are great options depending on your time and preferences.
Q: What equipment do I need for smooth pumpkin puree?
A: A high-speed blender, such as a Ninja or Blend-Tech, works best to achieve a silky texture. Avoid mashing, as it may leave the puree stringy.