How to Roast a Pumpkin

Because fresh food in general tastes better and is often cheaper than processed food, I have put together a short demo on how to roast a pumpkin.

How to Choose a Pumpkin

Choose a firm, small pie pumpkin, not more than 3-4 pounds. Smaller pumpkins tend to be a bit sweeter. Skip that giant pumpkin and save it to make a jack-o-lantern.

How to Roast a Pumpkin

Ingredients
Serves:
Print Recipe
  • 1 small pie pumpkin
Instructions
  1. Rinse pumpkin under warm water, removing dirt
  2. Cut pumpkin in half on a large cutting board with a sharp knife
  3. Scoop out seeds with a metal spoon, I use an old measuring spoon that has a nice edge
  4. Lay pumpkin face side down in a large baking dish
  5. Cover with ¼ inch water
  6. Bake at 350°F for 45-60 minutes (depending on size) or until tender, using a fork to check
  7. Remove from oven and scoop out insides, discarding skin
  8. Store in refrigerator in a glass mason jar
  9. Keeps for 5 days in refrigerator
This works perfectly –I’ve done it for the second time today.

How to Roast a Pumpkin Recipe

How to Roast A Pumpkin Quickly

If you are in a rush, cut the pumpkin into smaller pieces and it will cook faster. The pumpkin in the picture above was rather large (for a pie pumpkin) and I had to cook it for over an hour.

How to Roast a Pumpkin Recipe

Use Pumpkin or Other Winter Squash

The above pumpkin preparation technique applies to any winter squash: butternut, buttercup, acorn, kabocha, hubbard, and more. I often substitute these squash in my recipes that call for pumpkin and it works very well.

Healthy Gluten-Free Pumpkin Recipes

Here are some of my gluten-free recipes that you can use fresh pumpkin in:

Here's wishing you a good time on your pumpkin adventures! I hope you had fun learning how to roast a pumpkin!

Comments

147 responses to “How to Roast a Pumpkin”

  1. Some of the pumpkin “meat” in the large of my two small pumpkins is still a bit hard after
    I scraped it out. Would you recommend just baking those pieces a little longer in the oven (outside of the pumpkin skin)?

  2. I roasted a crook neck pumpkin in a 350 degree oven. Took it out and removed the skin. I put it through a cone manually pushing the pumpkin through the holes with a wooden stick. Sort of primitive but this is the way I make applesauce. It seems a little watery. I want to make pies. Please help!

    • Don’t put water in the pan when roasting if you want to use the pumpkin for pies. Spray the pan first or use a very thin layer of oil to keep them from burning. Some pumpkins are super juicy and extra water makes them tough to use for pie. HOWEVER, if your pumpkin is already juicy you can use 1 TB per 9in pie of corn starch in the mix before baking in order to solidify the results better . I’ve been making pies totally from scratch for over 40 years, learned from both my grandmothers. :-)

    • I read in another post to strain the cooked pumpkin in a mesh strainer until all the liquid drains out. May take an hour or more and you might still need to pour off liquid after putting it in storage container. Same site recommended using liquid for soups or other dishes you need to add liquid to…even feeding to animals!

  3. I guess im different. Get the skin off a butternut squash…. microwave x 2 minutes. An apple peeler will have it all off n a minute..

    Im going to stuff a pumpkim with cornbread dressing, and,cook it in the Insta Pot. I cant find,how long to cook, but if 8 mins =puree. I guess ill try 5 minutes.

    Hope its ok.. ill report back

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