How to Cut a Pumpkin
Learn How to Cut a Pumpkin quickly with my step by step instructions! Tutorial includes how to cut a pumpkin in half, how to peel it, and cut it into wedges or cubes!
When most people think about cutting a pumpkin, they think about carving a Jack-O-Lantern for Halloween.
This tutorial on How to Cut a Pumpkin has nothing to do with carving and everything to cutting pumpkins to cook and use in your recipes just the way you would butternut squash or delicata squash.
I realize that canned pumpkin is super convenient, but the fresh flavor and silky texture of fresh pumpkin is unmatched. And the good news is that it really doesn’t take long to prep and cook!
Last year I published a handy tutorial on how to peel and cut butternut squash, and I couldn’t help but think I should do the same for pumpkin because it can be daunting to a lot of people.
I’m hoping that my step by step instructions on how to cut pumpkin for cooking will inspire you to use fresh pumpkin in your recipes more often. 🙂
Table of contents
Why you’ll love this recipe:
- You’ll learn how to cut pumpkin in half, peel it, and cut it into wedges and cubes quickly and easily.
- Fresh pumpkin is more cost effective than buying canned purée and it tastes so much better!
- It is guaranteed to make your meals next level and can be used in place of your favorite winter squash varieties.
- Once prepped, pumpkin will keep for 3-5 days in an air tight container in the refrigerator or you can freeze it to use at a later date.
Recipe ingredients
All you need to cut a pumpkin is a pumpkin, a couple of tools — a cutting board and sharp knife.
I used a sugar pie pumpkin for this recipe, which was 2.5 lbs. in weight.
How to cut pumpkin
Cutting a pumpkin can seem daunting, but it’s extremely easy to do following my step by step instructions.
You can cut the pumpkin in half, remove the seeds (be sure to reserve them for roasted pumpkin seeds!), then roast the halves, or continue on and peel it and cut it into wedges or cubes.
Pro tip: Microwave your whole pumpkin for 2-3 minutes at high power to soften it. This makes cutting it so much easier!
Cut the pumpkin in half and remove the seeds
- Stand the pumpkin upright on a cutting board and cut from the stem down lengthwise.
- Repeat on the other side.
- Turn the pumpkin on its side and cut through the stem.
- Crack the pumpkin open (use the knife to cut through the bottom as needed).
- Use the tip of a large spoon to scrape the stringy insides out of the pumpkin and remove the seeds (be sure to save the seeds to make roasted pumpkin seeds!).
- The pumpkin halves are ready to roast.
Peel the pumpkin and cut into wedges or cubes
- Place the pumpkin halves cut-side down on a cutting board and cut off the stems.
- Turn the halves around and remove the bottoms.
- Stand the pumpkin halves upright and remove the peel by carefully cutting from top to bottom. You can also choose to remove the peels once you’ve cut the pumpkin into wedges or cubes…this is just a bit more tedious.
- Place the pumpkin halves cut side down on a cutting board once again.
- Cut into wedges.
- Cut the wedges into cubes.
FAQs
Whole pumpkins can easily be cut in halves, wedges or cubes to cook and use in a variety of savory or sweet pumpkin recipes. And don’t forget to save the seeds for roasted pumpkin seeds!
Halve the pumpkin, remove the seeds and stringy insides, then stand upright on a cutting board. Cut the peel off with a sharp knife by carefully cutting from top to bottom.
Cutting pumpkin for cooking can be daunting, but it’s very easy following a few simple steps. You can also microwave the whole pumpkin for 2-3 minutes to soften it up and make it easier to cut through.
(1) Stand the pumpkin upright on a cutting board and cut from the stem down lengthwise and repeat on the other side.
(2) Turn the pumpkin on its side and cut through the stem, then crack the pumpkin open (use the knife to cut through the bottom as needed).
(3) Use the tip of a large spoon to scrape the stringy insides out of the pumpkin and remove the seeds. Stop here to roast halves.
(4) Place the pumpkin halves cut-side down on a cutting board and cut off the stems and bottoms.
(5) Stand the pumpkin halves upright and remove the peel by carefully cutting from top to bottom.
(6) Place the pumpkin halves cut side down on a cutting board once again and cut into wedges or cubes.
Ways to use fresh pumpkin in recipes
You’ve successfully cut your pumpkin, now you can make roasted pumpkin or pumpkin purée and use it a number of ways as outlined below!
- It adds amazing depth of flavor and a silky texture to this pumpkin chili!
- Make a cozy pot of roasted pumpkin soup for chilly fall evenings.
- Cubed pumpkin pairs beautifully with red curry paste and coconut milk in this Thai pumpkin curry.
- It’s great for breakfast treats like pumpkin bread and pumpkin pancakes.
- Use it in desserts like pumpkin pie and pumpkin mousse by Family Favorite Recipes.
Recipe notes
- Pro tip: Microwave your whole pumpkin for 2-3 minutes at high power to soften it. This makes cutting it so much easier!
- Once cut, the pumpkin can be stored in the refrigerator for up to 3 days. Wedges and cubes can be frozen for up to 3 months.
- 2 1/2 lbs. sugar pumpkin yields roughly 4 cups cooked puree and 4 1/2 cups cubed pumpkin.
- Sub the sugar pumpkin with kabocha squash, red kuri squash or your favorite variety of pumpkin.
More pumpkin recipes you’ll love:
- Gluten-free pumpkin bread
- Healthy pumpkin muffins
- Mini pumpkin cheesecake recipe
- Pumpkin breakfast cookies
- Pumpkin overnight oats
- Pumpkin risotto
- Pumpkin waffles
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
How to Cut a Pumpkin
Equipment
Ingredients
- 2 1/2 – 3 lbs. sugar pumpkin or your favorite variety
Instructions
- Stand the pumpkin upright on a cutting board. Cut lengthwise from the stem down on one side, then repeat on the other side. Turn the pumpkin on its side and cut through the top of the stem, then crack the pumpkin open (use the knife to cut through the bottom as needed).2 1/2 – 3 lbs. sugar pumpkin
- Use the tip of a large spoon to scrape the stringy insides out of the pumpkin and remove the seeds (be sure to save the seeds to make roasted pumpkin seeds!). You can stop here and roast the halves, or continue on to cut the pumpkin into wedges or cubes.
- Place the pumpkin halves cut-side down on a cutting board and cut off the stems and the bottoms. Stand the pumpkin halves upright and remove the peel by carefully cutting from top to bottom. You can also choose to remove the peels once you've cut the pumpkin into wedges or cubes…this is just a bit more tedious. Place the pumpkin halves cut side down on a cutting board once again and cut into wedges, then cut the wedges into cubes.
- The pumpkin is now ready to be cooked and used in your recipes. Enjoy!
Notes
- Pro tip: Microwave your whole pumpkin for 2-3 minutes at high power to soften it. This makes cutting it so much easier!
- Once cut, the pumpkin can be stored in the refrigerator for up to 3 days. Wedges and cubes can be frozen for up to 3 months.
- 2 1/2 lbs. sugar pumpkin yields roughly 4 cups cooked puree and 4 1/2 cups cubed pumpkin.
- Sub the sugar pumpkin with kabocha squash, red kuri squash or your favorite variety of pumpkin.
- Be sure to reserve the seeds for roasted pumpkin seeds!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
