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.
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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!
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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
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I live in Australia and we – Australians – have been eating pumpkin for ever. We boil it, mash it and add to meals. We bake it with our roast legs of lamb or roast beef or roast chicken; we even use it making cakes.
Goggle fruit and vegetable shops, or any big supermarket and you will see the variety.
Warm Regards from Australia, Vicki
so very helpful and worked perfectly 👌
Thanks, Roody! Happy it helped!
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.