How to Roast a Sugar Pumpkin and Homemade Spiced Pumpkin Butter

It’s pumpkin season and I could not be more delighted!

Pumpkin is a nutritional powerhouse that is delightful in flavor and texture and can be enjoyed in savory and sweet dishes alike. Although all pumpkins can be cooked my favorite is the smaller sugar pumpkin. As the name implies it is a little sweeter than the bigger pumpkins used most often for Jack-O-Lanterns and the flesh is a little more firm so it holds up nicely in all your favorite pumpkin dishes.  Yes it is divine in pumpkin pie!  You’ll also notice it is less stringy than your carving pumpkin which makes saving the seeds for roasting an easy task.

seeds in pumpkin half

The easiest way to prepare a sugar pumpkin is to roast it in the oven.  Depending on the size of your oven you can roast 2 or 3 pumpkins at a time so you’ll have plenty on hand for delicious soups and other pumpkin creations

To roast your pumpkin

Preheat oven to 350.

Cut your sugar pumpkin in half.
two halves of cut sugar pumpkin

Using your hands, remove the seeds from the stringy material. These will come out nice and clean and read to roasting.

Close up of hand pulling seeds from pumpkin

Pumpkin_Seeds_BowlUsing a metal spoon with a sharp edge — I use an old fashion ice cream scoop, remove the stringy material from the two pumpkin halves.

scooping out stringy material from pumpkin

Rub a generous amount of coconut oil on all exposed flesh of pumpkin halves.

CU rubbng coconut oil on pumpkin half

Sprinkle with desired spices. When the spices are rubbed into the pumpkin flesh before roasting the cooked flesh is deliciously infused with the flavors.

Because I wanted to make a spiced pumpkin butter I used a lot of cinnamon and about 1 inch fresh grated ginger for each half.  For a savory pumpkin use fresh ground salt and pepper along with cumin or sage… whatever inspires you.  If you aren’t sure what you will be using your roasted pumpkin go ahead and skip the spices.

sprinkling cinnamon on pumpkin half

Place pumpkin halves cut side down in a glass baking dish and bake for 35 to 45 minutes or until pumpkin halves are slightly brown and shriveled.  You should easily pierce through with a fork.

Roasted pumpkin halves

Remove pumpkin from the oven. Allow to cool for a few minutes, then invert pumpkin halves and scoop out the flesh.

There’s nothing quite like that first, steaming bit of pumpkin, so go ahead and indulge but be careful not to burn yourself!

fork in cooked pumpkin

I use the same old fashion ice cream scoop to remove the flesh from the skin.

scooping out cooked pumpkin

If you are not using the roasted pumpkin right away you may freeze it as soon as it is cooled off to enjoy off season.

There are countless ways to savor your roasted pumpkin… As is tossed in a salad or with steamed green beans and slivered almonds…. in your favorite pumpkin pie or in a savory pumpkin soup.  One of my favorite things to make is a spiced pumpkin butter.

overhead of pumpkin butter

This simple, delicious spread can be enjoyed on it’s own and it makes a fabulous base for a pumpkin smoothie!

To make a spiced pumpkin butter, prepare your pumpkin as described above with the cinnamon and fresh ginger.

Place cooled pumpkin in a blender.

Add 2 to 3 tablespoons of maple syrup and blend until smooth.

You may additional spices if you’d like.

Enjoy on top of your favorite toast or as a base for the most delicious pumpkin pie.

spiced pumpkin butter

Enjoy!

5.0 from 6 reviews
Homemade Spiced Pumpkin Butter
 
Prep time
Total time
 
Author:
Serves: 11/2 cup
Ingredients
  • 1 roasted sugar pumpkin
  • 2 to 4 tablespoons maple syrup
  • * optional
  • additoinal cinnamon and fresh grated ginger
Instructions
  1. scoop cooled pumpkin into blender.
  2. Add maple syrup and additional spices if desired.
  3. Blend until smooth.

What’s your favorite way to prepare a sugar pumpkin?  Do you have a favorite recipe?

About Valerie 

Valerie Remy-Milora is the mother of 3 amazing girls, an author, public speaker, coach and founder of Scrumptious Moms. She is passionate about empowering moms to embrace self care and live a vibrant, joyful life with their loved ones. A health and fitness nut, she is an advocate for chemical-free living, real food and GMO labeling. She believes in the sanctity of life from conception to natural death.

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Comments

  1. Robin (Masshole Mommy) says:

    Wait, pumpkin butter? Woah…I need to try that. STAT!

  2. YUM – that sounds so good!! I also used to love roasting the seeds, but for some reason, I am really allergic to them now. 🙁 The butter sounds amazing, though!

    • Wow Jamie, that’s odd about the pumpkin seeds… The only thing I could think of that could lead to an allergic reaction would be if you are sensitive to pesticides and other chemicals and need to only eat organic pumpkins.. I know you can develop a sensitivity from eating way too much of a good thing but that would mean eating a TON of pumpkin seeds lol!

  3. I love pumpkin everything! I have never roasted my own, but this sounds like a fun fall tradition to start right away.

  4. I love those little sugar pumpkins, too. I like to cut one half of a roasted pumpkin into bitesize chunks. I then sautee some red bell pepper and onions until the onions are caramelized, add in the pumpkin and some salt and pepper. It is a delicious side dish for pork or chicken.

  5. What a fantastic tutorial! I’m definitely going to try this this year.

  6. Anita Fonte says:

    This is so simple to make. Now I know what to tell me son we can do with the pumpkin. He loves pumpkin seeds. 🙂

  7. Yum! I know how to roast punkin seeds… but never tried the spiced pumpkin butter from a pumpkin! I need to try this!!

  8. Wow – that sounds (and looks) delicious! We’ll have to try this recipe.

  9. Sounds yummy!! Definitely would love to try this out

  10. I had no clue you could roast an entire pumpkin. I knew about pumpkin seeds and that was it. Recently we had 5 that went bad because our stove died. This makes me want to go out and get some and try this. (Oh it works now) I would love some pumpkin butter.

  11. Thank you for all this info!

  12. This pumpkin butter sounds delicious and amazing.

  13. Melissa W. says:

    I’ve never had pumpkin butter before. It looks delicious! Thanks for sharing!

  14. alicia szemon says:

    i have never made pumpkin butter before but it looks good!

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  1. […] was inspired to make an autumn version of the motivator muffins using my homemade spiced pumpkin butter and glazed maple ginger […]

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