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.
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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 banana muffins or pumpkin carrot muffins!
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
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 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.
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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!
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How to Prepare a Pumpkin (How to Cook, Bake or Roast 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
Nutrition
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I am a lover of pumpkin pie. I have struggled to find a pie that tastes awesome and would setup consistently. Well I think my search is over. I made the second one tonight from fresh roasted pumpkin and it has turned out perfect AGAIN! Thanks so much for your great recipe!
So happy to hear this, Kallie! It’s so great when recipes turn out as we want! :) Hope you find more of my recipes to enjoy (I’d suggest my most popular recipe: Sicilian Whole Orange Cake).
I’m wondering how to cook my pumpkin to use as puppy treats do you boil it
I would think baking it would be better as it won’t be water logged. If your recipe calls for pumpkin puree, just follow this recipe, Donna. :)
Thank you for the recipes. However, I will be using our jack-o-lantern as I have for 50 years. The pies have a milder taste than those made with cooking pumpkins. Plus, it’s a good lesson for children about not wasting food. ALL pumpkins are edible!
That’s true, Louise, I just prefer organically grown and fruit and veg whenever possible. The bigger issue is using it once it’s been carved. Although you’ve done it for 50 years, just know it’s not the best idea as there are risks. Read here.
Thank you so much for this recipe. I have been having trouble finding puree pumpkin at the store due to the shortage this year. I should actually say my 21 year old cat thanks you. I have to mix the puree with tuna as a laxative for him. The news warned us to buy pumpkin puree for our pies for the holidays early but I haven’t been able to find it at any stores now. Thank you very much for your easy recipe and that I can freeze it too.
Oh I had no idea! That’s great, Sherri! You are welcome!
I microwave my smaller squashes or pumpkins whole. Pierce a few holes first. They cook quicker and cut and scrape out easier after cooking first.
I have one question. The instructions say to place the cut halves of the pumpkin”cut side down” on the baking pan, yet the photos below shows the cut sides up and with some charring, indicating that they were cooked cut side up. Which is the proper way to place them?
Hi Johnny, they were not cooked cut side up, in fact you can see the mark from them being cut side down on the foil. I turned them over to scoop out the flesh after roasting them. The directions are correct, cut side down. :)
Thanks for clarifying!
It browns even when placed cut side down.
Thanks, Tammy.
I used to use canned pumpkin to make pumpkin pie. No more! baking the pumpkin and pureeing it makes a wonderful pie!!
I agree, Jeanne! Homemade is always better! THank you! (could you leave a 5 star rating above the PRINT button in the recipe card?) THanks again!!