How to Roast a Pumpkin to Make Canned Pumpkin

Tiffany Bannworth


This is a really cost effective way to make prepared pumpkin for autumn.

I ended up with 8 jars of pumpkin for $3.50, the price of the pumpkin.

I leave it unseasoned so that it may be utilized in whatever recipe you see fit.

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6-8 jars
20 Min
40 Min


whole pumpkin
vegetable/canola oil


1Cut your pumpkin into sections. Remove the seeds and scrape the insides.

2Rub the inside of the pumpkin with oil. Then place in a high lipped pan for the oven INSIDE FACE DOWN.

3Then pour about 2-4 cups of water into the bottom of the pan. Depending on the length of your pan.

Step 4 Direction Photo

4Cook in an oven of 450F until the outside shell looks a little wrinkled and the inside in fork soft.

5Then allow to cool to warm. Remove the skin.

Step 6 Direction Photo

6Keep emptying the processor into jars and refilling the same way until you are out of pumpkin.

7I got about 6-8 spaghetti sauce sized jars from one pumpkin.

8Can using either the pressure or water bath canning process.

About this Recipe

Course/Dish: Other Sauces
Dietary Needs: Vegetarian
Other Tag: Healthy