How to Cook, Roast, or Bake a Pumpkin
If you want to know how to cook, roast, or bake a pumpkin, then you’re in the right place. It’s really much easier than you can imagine to prepare a pumpkin (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 mean, who doesn’t love pumpkin bread? I’ve done the same thing this year and just look at how lovely my simple centerpiece is.
If you’ve ever wondered ~
How do you cut a pumpkin for roasting?
It couldn’t be more simple: just use a large knife on a well stabilized cutting surface (place a damp paper towel underneath your board) and slice it in half from the top to the bottom, so you end up with matching halves.
How do you know a pumpkin is cooked?
Testing a pumpkin to know when it’s cooked is easy, too: just press on the skin (use a piece of foil for protection if you are afraid to burn your finger) and press on the skin. If it’s soft, or “fork tender”, it’s ready.
How do you bake a whole pumpkin?
It’s super simple, and I’ll show you how in just THREE easy steps!
Let me show you how simple it is to bake a pumpkin which I bought at Trader Joe’s. Just make sure the one you buy is labeled as edible and preferably organic. They’re often referred to as sugar pumpkins.
Note: you can use this method on most winter squash, too, such as butternut squash and acorn squash. If you have mini pumpkins, did you know you can cook and eat those, too? Try this fabulous mini pumpkin recipe from Jill at Mad About Macarons!
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 (save the seeds and see the recipe at the bottom) and stringy bits (keep the seeds to toast, if desired). I used a pumpkin 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 or until soft. You can press on the pumpkin to test it. Remove from oven when ready.
3. When cool, use the same pumpkin scraper or some other similar tool to scoop the flesh from the skin of the pumpkin. The pumpkin separated from the skin on its own with this pumpkin! 
Place in a bowl and keep refrigerated (or freeze) until ready to use in recipes, such as pies, muffins or desserts. 
If you want pumpkin purée, just blend it up in a food processor, so easy! If you want to put some in the freezer, just make sure there’s no air in the containers or bags.
Edited November 2, 2020: I had a volunteer pumpkin plant grow from the compost under my avocado tree, and ended up with 7 of these little pumpkins this year. I feel guilty saying I grew them as I hardly did anything! Give pumpkin growing a try if you have space for a pumpkin plant!
Can I freeze pumpkin after it’s cooked/baked?
Absolutely yes! You can freeze it at the end of the baking process outlined below, or puree it and then freeze it, too. Keep it in freezer bags or airtight containers.
🍽 🍽 🍽
Need a light and festive Thanksgiving dessert? Try this lovely cranberry cake with orange glaze!
Let me show you how simple it is to bake a pumpkin which I bought at Trader Joe’s. Just make sure the one you buy is labeled as edible and preferably organic. They’re often referred to as sugar pumpkins.
Other Recipes that use Pumpkin
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 pumpkin seeds as much as I do, here’s how to roast the seeds, from my pal, Camilla, 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
- (preferably organic)
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 or until soft. Press on the pumpkin to check. Remove from oven when ready.
- When cool, use the same OXO tool or some other scraper to scoop the flesh from the skin of the pumpkin. If you want puree, just put it in a food processor, so easy! Place in a bowl and keep refrigerated until ready to use in recipes, such as pie, muffins or cakes. Freezes well, too.
Notes
This freezes perfectly.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Nutrition information is only estimated.
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.
I enjoy the cooked pumpkin warm with a bit of butter and brown sugar on top. It is also safe and healthy for cats and dogs if you don’t dress up the pulp.
I’m saving seeds this year since I have a couple of pumpkin plants that popped up in an area where some trees were cut down. Not sure how big they’ll get, or how I’ll know when they’re ready to eat, but it seems that they’re easy to grow. The rest of the seeds I’ll roast with bacon grease and sea salt.
Obviously depending on the size of the pumpkin 😊I usually roast my squash or pumpkins whole. Just wash them make several slivers all the way through the skin with a sharp knife. Place on a foil lined baking sheet and roast until it feels soft. And smells yum moly pumpkiny . Let cool, slice in half and remove seeds and stringy bits. Pulp usually just pulls away from the skin after scraping. No brown spots at all.