How to Cut and Peel a Pumpkin
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How to Cut and Peel a Pumpkin
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Would you like to find out how to cut and peel a pumpkin easily? It can seem daunting, but it’s quite simple with the right technique!
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Ingredients
- 1 medium pumpkin
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Instructions
- Wash the Pumpkin: Rinse your pumpkin under cold water to remove any dirt. Dry it thoroughly with a clean towel.
- Cut the Pumpkin in Half: Place the pumpkin on the cutting board. Use your knife to slice through the stem and down the center, creating two halves. This will make it easier to scoop out the seeds and peel the flesh.
- Scoop Out the Seeds: Take a spoon and gently scoop out the seeds and stringy insides from each half of the pumpkin. Set the seeds aside for roasting if you wish!
- Cook the Pumpkin: This is the best way to make all the peeling go much easier and quicker. If cooking in a MICROWAVE, place the pumpkin half cut-side-down on a microwave-safe dish with a bit of water in it. Microwave one of the halves until the skin can be sliced away easily. Time varies depending on the size of the pumpkin as well as the microwave wattage. My medium-size pumpkin took 18 minutes (100 % cooking power) in an 1100-watt microwave. It is fully cooked when fork tender (or it can be easily pricked with a toothpick).
- If cooking in the OVEN, place clean pumpkin half or halves cut side up on a baking sheet (if pumpkin is large, you will have to bake halves separately) and bake in a preheated oven at 375º F for about 15-30 minutes (small), 30-45 minutes (medium), 45-60 minutes (large), or until fork tender.
- Let it cool just enough to handle without burning your fingers.
- Peel the pumpkin using a knife (oven method) or your fingers (microwave method).
- Prepare it ahead: Either chop (oven) or purée the pumpkin flesh (microwave), depending on what you are using it for. If you intend to purée, pumpkin can be cooked longer, making it much, much easier to peel the skin.
Notes
- Storage
- You can store a raw pumpkin in an airtight container in the fridge for up to 2-3 days. If cooked, let it cool and then store it in a sealed container in the refrigerator for up to one week.
- Freeze your cooked pumpkin for up to 3 months.
Nutrition Information
Show Details
Calories
29kcal
(1%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Sodium
1mg
(0%)
Potassium
385mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
9648IU
(193%)
Vitamin C
10mg
(11%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Calories | 29kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Sodium | 1mg | 0% |
| Potassium | 385mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 9648IU | 193% |
| Vitamin C | 10mg | 11% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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