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.

★★★★★ 1 vote
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.
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.
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