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How to Roast a Pumpkin in 10 Easy Steps

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READY IN:
55mins
SERVES:
4-6
YIELD:
1 roasted pumpkin
UNITS:
US

Ingredients Nutrition

  • 1 (3 -4 lb) pie pumpkin (must be firm and no more than 3-4 pounds)
  • 14 cup water

Directions

  1. Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter.
  2. Rinse the pumpkin under warm water, removing any dirt or debris.
  3. Cut the pumpkin in half on a large cutting board, with a sharp knife.
  4. Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge.
  5. Lay the pumpkin face side down in a large baking dish.
  6. Cover with 1/4 inch water.
  7. Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check.
  8. Remove from oven and scoop out insides, discarding skin.
  9. Store in refrigerator in a glass mason jar.
  10. Keeps for 5 days in refrigerator (at the ready for your pie, muffin and custard endeavors).

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