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Roasting a Whole Pumpkin and Pumpkin Seed Recipes

Written by contributor Tiffany Larson.

In the spring, I made a summer “bucket list” – a list of activities I wanted to do over the summer.  It turned out to be so successful (we crossed everything off the list!) that we made a fall “bucket list”, too.  Some of the ten activities we chose to include were picking apples and pears at a local orchard, kayaking down the river to see the fall leaves, running a 5k as a family and roasting a whole pumpkin.

I adore the fall and all its pumpkin recipes but pumpkin is one of those items in my pantry that I”m trying to .  So I decided to roast a pumpkin because it”s fast and easy.

I washed it and then put a little olive oil all over the skin (coconut oil would work, too).  I put it on a silicone baking mat, on top of a cookie sheet, in the oven on 400 for about 45 minutes.  I also put a pan on the bottom rack in case there were any leaking juices, but there were hardly any.  You”ll know it”s done when you can cut into it easily, like softened butter.  Be careful when cutting for the first time – steam will come out.

Using Pumpkin Seeds

Once the pumpkin cooled, I cut it in half and used an ice cream scoop to pull out the seeds and guts (technically called fibrous strands but I like guts).  To separate out the seeds for future use, I threw everything in a strainer and used a little water to help me separate the guts into a bowl.  Make sure not to throw the guts down the sink as it can harden and clog your drain.  Throw it in your compost bin or if you have chickens, you can feed the pulp to them.

I dried my seeds out overnight on a cookie sheet and then separated them into 2 batches with different seasonings to see which one my family liked better. Turns out my kids loved the super sweet one and my husband loved the spicy one.  I”ll share the recipes here:

Sugar and Spice Pumpkin Seeds
  • 1 cup pumpkin seeds
  • 2 tsp olive oil
  • 1 tablespoon brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves

Spread the seasoned seeds on a parchment lined or greased baking sheet and toast for 15-20 minutes.

Curry Lime Pumpkin Seeds
  • 1 cup pumpkin seeds
  • 2 tsp olive oil
  • 1 tbsp lime juice
  • 1 tsp curry powder
  • 1 tsp coriander

Spread the seasoned seeds on a parchment lined or greased baking sheet and toast for 15-20 minutes.

If you want to try something different with your seeds, I love this pumpkin seed art project or , great for a busy bag activity.  And make sure you set aside seeds for spring planting.  You can do this by drying them for several days and then wrapping them in newspaper.

Photo by meerkatbaby

Using Pumpkin Pulp

Once the seeds and guts were removed, I peeled the skin off the remaining pumpkin.  If your pumpkin”s skin isn”t soft enough, you may need to scoop the pumpkin pulp out of the skin.  I then threw the pulp into my food processor, added a little water, and made it into 4 cups of chunky pumpkin puree.

Nothing says fall like pumpkin filled recipes.  I used my pumpkin over the next couple days by making baked pumpkin oatmeal, pumpkin chocolate chip cookies and pumpkin ricotta stuffed shells. If I had any left over, I could have put it in the freezer to save for another day.

While the cost of organic canned pumpkin and buying a whole pumpkin was about the same, the process took more time than grabbing a can off the store shelf.  But, I love teaching my kids where our food comes from and knowing exactly what goes into our meals. It makes for a gratifying experience in our home.

What”s on your fall bucket list? Do you have any great pumpkin recipes to share?

Reading Time:

3 minutes





  1. Charis

    we roast pumpkins every year. i always cut them in half first, scoop out the pulp and seeds, then place them face down on a baking stone and bake til they start to collapse down. we love to eat the pumpkin seeds toasted with salt and olive oil. great idea to give the pulp to the chickens – we just got chickens this spring and love to use them as our garbage disposal. hehe

    • Tiffany

      Hi Charis – I thought about scooping out the seeds first but I think it was easier roasting it whole and then scooping out the seeds, because everything was so soft. You might try that next time and let me know if IS easier!

  2. Caterina

    This looks great! What kind of pumpkin did you use? I think once I made a pumpkin pie from scratch and was told only to use a milk pumpkin for baking or eating. I could be wrong.

    • Tiffany

      Hi Caterina, I used a small pumpkin that was labeled for ‘pumpkin pie’. However, my neighbor told me she uses the larger pumpkins that are usually used for carving.

  3. Amanda

    Hey! Try this recipe that calls for pumpkin puree! It is SO good! We use hamburger sometimes in place of the turkey too! 🙂

    Turkey Pumpkin Chili

    2 tablespoons extra-virgin olive oil
    1 small yellow onion, chopped
    1 green bell pepper, cored, seeded and chopped
    2 jalapeños, seeded and finely chopped
    2 cloves garlic, finely chopped
    1 pound ground white or dark meat turkey
    1 (14.5-ounce) can diced tomatoes, with their liquid
    1 (15-ounce) can pumpkin purée
    1 cup water
    1 tablespoon chili powder
    1 teaspoon ground cumin
    Salt and pepper to taste
    1 (15-ounce) can kidney beans, rinsed and drained

    Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

    • Tiffany

      Amanda, that recipe sounds awesome, I will definitely try it out! Thanks!

  4. Adams

    Wow, looks tasty, I would love to taste it out. I’ll give it a try.

  5. Lori

    I roasted pumpkin for the first time this fall. I got an organic sugar pumpkin from my CSA, and not wanting it to be used just as decoration, I roasted it. I also roasted a butternut squash with it since the pumpkin was so small. I just mashed both up together and made “pumpkin squash” bread using my favorite pumpkin bread recipe. It was delicious! I have since repeated the process about 4 times this fall. Now I have lots of bread in the freezer, ready for company, or just us!

  6. Rebecca

    We are going to a pumpkin patch next weekend so this post will come in handy. Can’t wait to toast the seeds.

  7. Successful Woman's Resource Center

    I was curious how to do this. I have been tempted to buy a pumpkin actually for cooking but wasn’t sure what to do with it. Now I know!

  8. Belgie

    I love this product It is a great moisturizer for my hair as well as my skin. The smell is subtle but pleasing. I leave it in my hair overnight and it easily washes out in the morning. It also keeps my skin soft. It works very well for dry cracked heels.

  9. Doll Kids

    Wonderful recipe! Thank you for sharing it with us! just can’t wait to try it out!

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