If you want to know how to prepare a pumpkin, then you’re in the right place. It’s really much easier than you can imagine (at least easier than I had imagined)!
Originally published November 14, 2015
Sometimes we do things without really thinking.
As an Amazon Associate I earn from qualifying purchases.
I used to buy pumpkins for decoration, then after Thanksgiving, I always felt bad throwing them away, but they weren’t pumpkins for cooking, so there really wasn’t much else that I could have done with them.
Use your pumpkin to make these healthy pumpkin carrot cupcakes!
However, last year, I actually used my head and bought an edible pumpkin! This way, I could use it as decoration, and then use it for cooking or baking, instead of dumping it in the green can to be composted! Genius, right? I’ve done the same thing this year and just look at how lovely my simple centerpiece is.
If you’ve ever wondered ~
Then wonder no more. It’s easy, and I’ll show you how in just THREE easy steps! But first, I’ve been asked…
Can you boil a pumpkin?
You can, but why would you? It will make the flesh of the pumpkin absorb even more water, it’s messier and you’ll have to drain the pumpkin after it’s cooked. I mean drain it in a sieve for a long time to let the water drain out–not worth it in my opinion.
Can you steam a pumpkin?
Again, yes, you can, but you’ll end up with a similar situation to boiling it. Follow the super easy directions below to bake it in the oven, and you’ll be much more pleased with the results, I promise.
Can I freeze pumpkin after it’s cooked/baked?
Absolutely yes! You can freeze it at the end of the baking process outlined below, our puree it and then freeze it, too. Keep it in freezer bags or airtight containers.
ðŸ½ðŸ½ðŸ½
I haven’t cooked this pretty pumpkin yet, but I can show you how simple it is to bake a pumpkin from the one I did last year. I bought my pumpkin at Trader Joe’s. Just make sure the one you buy is labeled as edible.
How to Prepare a Pumpkin
Ingredients
an edible pumpkin
Preheat oven to 375°F (190°C)
- Cut the pumpkin in half, from top to bottom (not side to side), then remove the seeds and stringy bits (keep the seeds to toast, if desired). I used an OXO scraper which makes the job much easier, but it’s not necessary.
2.Next, place both halves cut side down on an aluminum foil lined baking sheet and place in a preheated oven for about an hour and 15 minutes or until soft. Remove from oven.
3. When cool, use the same OXO tool or some other scraper to scoop the flesh from the skin of the pumpkin. Place in a bowl and keep refrigerated until ready to use in recipes, such as pies, muffins or desserts. You can also put some in the freezer, just make sure there’s no air in the containers or bags you freeze. So easy!
2.Next, place both halves cut side down on an aluminum foil lined baking sheet and place in a preheated oven for about an hour and 15 minutes or until soft. Remove from oven.
3. When cool, use the same OXO tool or some other scraper to scoop the flesh from the skin of the pumpkin. Place in a bowl and keep refrigerated until ready to use in recipes, such as 
Here are some ideas for using your pumpkin (in addition to the pumpkin muffin recipe above).
Potato Pumpkin Gnocchi with Butter Sage Sauce
Mini Pumpkin and Orange Doughnuts
Pumpkin Cheesecake with Chocolate Mousse covered in Chocolate Ganache
And if you love the seeds as much as I do, here’s how to roast the seeds, from Fab Food 4 All.
No more wasted decorative pumpkins. We can have our pretty pumpkins and eat them, too!
Don’t miss another recipe or travel post; sign up for my free subscription below!
How to Prepare a Pumpkin (How to Cook, Bake or Roast a Pumpkin)
Simple directions on how to cook a pumpkin.
Ingredients
- an edible pumpkin
Instructions
Preheat oven to 375°F (190°C)
- Remove the stem if desired. Cut the pumpkin in half, from top to bottom (not side to side), then remove the seeds and stringy bits (keep the seeds to toast, if desired). I used an OXO scraper which makes the job much easier, but it's not necessary.
- Next, place both halves cut side down on an aluminum foil lined baking sheet and place in preheated oven for about an hour and 15 minutes or until soft. Remove from oven.
- When cool, use the same OXO tool or some other scraper to scoop the flesh from the skin of the pumpkin. Place in a bowl and keep refrigerated until ready to use in recipes, such as pie, muffins or cakes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 91 Total Fat: 0g Carbohydrates: 23g Protein: 5g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
How to Prepare a Pumpkin
