How to Cook a Whole Pumpkin in the Oven
Learn how to bake a whole pumpkin in the oven using 2 different methods
Servings: 1 whole pumpkin
Equipment
- large baking sheet or 10x14 deep dish
- parchment paper (only needed if roasting pumpkin)
- cutting board
- sharp kitchen knife
- metal spoon
Ingredients
- 1 whole pumpkin
- light sprinkle of salt (optional)
Baking Pumpkin
- 1.5-2 cups water
Roasting Pumpkin
- 3-4 tablespoons light oil
Instructions
Baking a Whole Pumpkin in the Oven
- Scrub pumpkin clean at the kitchen sink.
- Use a large knife to cut pumpkin in half.
- Scrape out seeds with a spoon.
- Place pumpkin halves right side up in a 10x14 baking dish.
- Add 1.5-2 cups of water.
- Bake in 350F oven for 30-40 minutes or until flesh is soft.
- Remove from oven and cool until you can safely handle pumpkins.
- Use a spoon to scoop out soft flesh.
- Puree and refrigerate up to 1 week, or bag and freeze for 8-12 months.
Roasting a Whole Pumpkin in the Oven
- Scrub pumpkin clean at the kitchen sink.
- Cut pumpkin in half and scrape seeds away.
- Slice pumpkin into 2 inch wide wedges.
- Line a large baking sheet with parchment paper.
- Lay pumpkin on parchment paper and drizzle pumpkin with a light oil.
- Bake wedges in a 400F oven for 30 minutes or until soft.
- Serve hot at dinner or cool and scrape pumpkin from peels.
- Puree and refrigerate up to 1 week, or bag and freeze 8-12 months.
