How to Cook Pumpkin

Overhead view of four orange sugar pumpkin halves arranged on a parchment-lined metal baking sheet, with three positioned skin-side up and one showing seasoned orange flesh.

4.87 from 38 votes

Learn how to cook pumpkin with this easy oven method. Sugar pumpkins are baked until perfectly tender, then scooped from the skin and enjoyed as a simple side dish or used in your favorite sweet and savory pumpkin recipes.

Prep Time10

Cook Time45

Total Time55

Servings: (1 cup) servings (approximately)

Calories: 90kcal

Chef: Jessica Randhawa

Ingredients

▢ 1 (8-inch) sugar pumpkin - also called a pie pumpkin
▢ 1 tablespoon olive oil - or avocado oil
▢ pinch of salt and black pepper - optional

Instructions

Preheat the oven: Preheat the oven to 350°F. Line a large rimmed baking sheet or roasting pan with parchment paper.
Prepare the pumpkin: Wash and dry the pumpkin. Using a large, sharp knife, carefully cut it in half from stem to base. Use a sturdy spoon or ice cream scoop to scrape out the seeds and stringy fibers from the center. Save the seeds for roasting, if desired.
Season: Brush the flesh and skin of each pumpkin half with olive oil. Season the cut sides with salt and black pepper, if using. If you're cooking the pumpkin for a sweet recipe, you can leave it unseasoned.
Arrange on the baking sheet: Place the pumpkin halves cut-side down on the prepared baking sheet. Pierce the skin 2-3 times with a fork to allow steam to escape.
Bake until tender: Bake for approximately 45 minutes, or until the flesh is soft and easily pierced with a fork. Cooking time may vary depending on the size and thickness of your pumpkin.
Cool and serve: Remove the pumpkin from the oven and let it cool for 5-10 minutes, or until comfortable to handle. Scoop the tender flesh away from the skin or peel away the skin. Serve as desired or use the cooked pumpkin in your favorite recipes.

Notes

Choose the right pumpkin: Sugar pumpkins, also called pie pumpkins, are sweeter, denser, and less stringy than large carving pumpkins, making them a much better choice for cooking.
No peeling required: If you're baking pumpkin halves, leave the skin on. Once cooked, the tender flesh scoops away easily.
For sweet recipes: Skip the salt and pepper if you're planning to use the cooked pumpkin in muffins, breads, pies, or other sweet recipes.
Yield: One 8-inch sugar pumpkin yields approximately 3 cups of cooked pumpkin flesh, although the exact amount will vary depending on the size and variety.
Storage: Cool completely, then store the cooked pumpkin in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Scoop the cooked flesh from the skin and transfer it to freezer-safe bags or containers. Thaw overnight in the refrigerator and drain any excess liquid before using.
Making pumpkin puree? For smooth homemade puree and tips for substituting it for canned pumpkin, see my How to Make Pumpkin Puree recipe.

Nutrition

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