How to Roast a Whole Pumpkin in the Oven
Now that Halloween has past, I am sure chances are you might have an extra sugar pumpkin or two hanging around. Maybe you want to dive into decorating for the holidays and want to get rid of your pumpkins?
But wait!
Do not just throw out those precious pumpkins! Why not roast a whole pumpkin in the oven? Did you know you could roast a whole pumpkin in the oven because not many people do!
I recently decided to roast a large sugar pumpkin in the oven because I wanted to make from scratch pumpkin pies. We had many sugar pumpkins from the all the hayrides, and orchard visits we took this year to local farms. My kids each had a few, and that may or may not have been a good idea. You see, my son totally freaked out when he saw his pumpkin entering the oven of doom to be cooked. I think I traumatized him a bit because he bring all his mini pumpkins with him now wherever he plays.
Roasting a whole pumpkin in the oven cuts down on initial steps and work that this totally unnecessary. Why bother initially scraping out the guts of a pumpkin, and cutting it up? 
To roast it whole, all you have to do is slice a few venting slits in the sides, put it on a baking dish and bake at for 1 hour at 350.
Once you pumpkin is done, it will take on a much darker skin, and be soft, and a bit leathery looking. 
All you have to do is carefully slice it in half and scoop the cooked seeds out (perfect for granola bars) and you can save the pulp for composting, or as a treat for dogs (in moderation).
That way you really only have the skin and stem left to put back into nature as compost. Save the pulp for a nice pumpkin pie! f course you will want to puree it finely in a blender and then put it in an air tight container in the fridge for up to 5 days! Enjoy and be sure to roast a whole pumpkin up for some yummy treats!
I had no idea that people roasted a whole pumpkin in the oven. I just got rid of our pumpkins this morning (they were already carved and had had their guts emptied anyway).
Back in the day we would still take this pumpkin into the house and cut it into segments. Then we would boil the flesh until tender and puree as normal for homemade pies.
I love pumpkin pies, pumpkin chili, and anything pumpkin. I always used canned pumpkin but now I am thinking of roasting a pumpkin and using that instead!
It kills me every year to see so many people waste the goodness of the pumpkin! They throw out the seeds and never even think to roast them! They make the best pumpkin puree after it is roasted, which then can be used in all their pumpkin baking for pies and breads and cookies. Instead they go get a can of pumpkin puree after they throw out their pumpkins. It kills me! A fresh roasted pumpkin is a lost art! Thank you for reminding people how easy it is!
I have never tried roasting a whole pumpkin in the oven. Definitely an easier method than trying to chop the darn thing up!
I love to make pumpkin pies, and I am sure this would make an amazing from scratch pumpkin pie. This seems simple and I have to give this a try.
i freeze my pumpkin after cooking it for use later in cookies and other stuff
This is much easier that cutting and scraping first! Do you cook the seeds after or does this mean they are already roasted? Thanks!
Hi, the seeds get steamed. I would toast them after for a crisper crunch. Maybe 20 minutes at 300?
Doing this tonight. Thank you for the instructions. I have 12 pumpkins from my garden and they were just going to be jack o lanterns then tossed. Had no idea you could do this.
You say “sugar” pumpkins. Does it matter? I have no idea what kind mine are.
No, it does not matter! Hope you had fun!
Thank you so much for the information I have learned something to say
I just roasted my first pumpkin today it was huge and it barely fit in the oven so I roasted it at 350 for two hours and it turned out perfect and it was so easy:)
Love this! I always watch for sugar pumpkins in the fall to make pies and pumpkin bread. It’s so much easier to roast them whole in the oven. Cutting those hard pumpkins, even with a very sharp knife, is hard and dangerous. The taste of fresh pumpkin is the best! Thank you!
You also can make a delicious meal by cutting a “cap” off your pumpkin, cleaning it out, then putting a combination of cooked bulk Italian sausage and rice inside and replacing the cap before roasting. (It might collapse, but no problem.) The sausage gives that zing to the mildness of pumpkin – delicious!