How to Cook a Pumpkin (Bake or Roast)
Learn how to cook a pumpkin, whether you bake or roast it, you’re in the right place. It’s really much easier than you can imagine to cook a pumpkin!
Originally published November 14, 2015
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. I have since learned how to cook a pumpkin to use them, instead of discarding them.
As an Amazon Associate I earn from qualifying purchases.
Last year, I actually used my head and bought edible pumpkins! This way, I could use them as decoration, and then cook the pumpkins, instead of dumping them in the green can to be composted! Genius, right? I mean, who doesn’t love pumpkin chocolate chip bread?
Use your pumpkin to make these healthy pumpkin banana muffins or pumpkin carrot muffins!
I’ve done the same thing this year and just look at how lovely my simple table centerpiece is.
If you’ve ever wondered ~
How do you Cook a Pumpkin?
It’s so easy, you won’t believe it, just follow my step by step directions below for baking in the oven (which is the easiest way, by far).
How do you cut a pumpkin for roasting?
It couldn’t be more simple to roast a whole pumpkin: 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 cook 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 Cook a Pumpkin
Ingredients
- an edible pumpkin
Directions
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 roasted 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 purée 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 cooked 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!
How to Cook a Pumpkin (Bake or Roast)
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
- Cooked pumpkin freezes perfectly.
Nutrition
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.
In New Zealand we bake wedges of pumpkin alongside the potatoes when we roast a chicken or leg of lamb. They are placed around the meat an hour before the meat should be cooked. The pumpkin can be peeled or skin left on.
Other ways of using pumpjins are:
Slice a lid off the top of the pumpkin. Scope out the seeds and fibre. Put in a slice of butter and a few crushed cloves of garlic . Season with salt and pepper. Replace lid and bake in moderate oven for an hour or more depending on size of pumpkin. It is cooked when a skewer goes in and pumpkin is soft. Serve in slices.
Slice a lid off the top of the pumpkin. Scope out the seeds and fibre. Fill with chopped apple mixed with raisins or cranberries. Sweeten with a little sugar to taste if desired. Add a few pinches of cinnamon or autumn spices if you wish. Place in pumpkin and replace lid. Cook as above.
Peel pumpkin. Cut into wedges. Place in a baking dish. Season with salt and pepper. Sprinkle with grated parmesan cheese. Drizzle with olive oil and bake in a moderate oven for 30-45 minutes depending on the size of your wedges.
Lots of delicious ideas, Claire! Thanks for sharing!
I am in the states. I really like the filled pumpkin with apples, raisins, cranberries. etc. I like nuts..so pecans, walnuts, almonds or what. ever anyone would like., added be just what I like. Thank you Claire for sharing. I love to find recipes from other countries to try, Specially at Christmas. Thank you again and may you have a Great and safe holiday….
Wow that was super easy and then its ready to be transformed into soup, bread, cookies, you name it!
I had no idea, myself, Andi! Sooo easy!
What a pretty and informative post Christina. I’ll remember to toast the seeds next time – been a bit lazy, ahem.
It was a couple of years ago I was decorating the house with these wee ones called “Jack-be-Little” until a French lady told me I could stick it in the microwave. Ohlala. I thought it was just for decoration too – and they are delicious! I’m going crazy for pumpkin just now!
Oh, I didn’t know about those little ones either. Are they the ones in my pictures? I thought those are just decorative, but maybe I’m wrong again!
This is exactly what I’m going to do with all those sugar pumpkins I decorated my mantle with :)
Yay! I see lots of pumpkin dishes in your future, Sharon!
I didn’t know there was non-edible pumpkins. Where do you find those?
I love how you cook them.
They’re technically edible, Cathy, but the decorative ones are grown for decorative purposes. The ones in the grocery section with the sticker on them (usually) are for cooking. Kind of like sweet corn and field corn. :)
You don’t have to buy the cooking pumpkins. We always eat our jack-o-lantern pumpkin. (We usually scrape the flesh out of the inside before carving.). It is a workout for the wrists, but it tastes perfectly fine in any pumpkin dish!
What I mean by saying to buy cooking pumpkins is that if jack-o-lantern pumpkins are grown for that reason, I can only imagine the pesticides and chemicals that are used to make them bigger, etc. You won’t taste the difference.
Is it OK to boil your pumpkins for your Punkin pies or for any kind of does your empanadas for the Punkin I mean with the pumpkins because that’s how they showed me how to make the pumpkins to ball out to roast them is it OK
I’m so sorry, Helen. I’m not sure I understand what you’re asking? Could you rephrase it, please?
Very informative and helpful!
Thanks, Mary!
Great information Christina! Love your beautiful centerpiece too. Would love to make some pumpkin muffins with fresh pumpkin. Have a beautiful day. xo
Thank you, Allie!
Great tutorial, Christina!
Thank you, David! :)