In today’s post, I’m going to walk you through How to Roast Pumpkin on the Grill. Grill roasted pumpkin is a great way to cook your own pumpkin so you can ensure you’re cooking with 100% pumpkin that is deliciously roasted in your own backyard.
Grilled Roasted Pumpkin
Let’s chat about roasting pumpkin on the grill! Did you know that some varieties of canned pumpkin may not even be pumpkin at all? Not a massive deal breaker, but I am one who likes to know what is in my food, and I also like to have some extra control over what goes into the cooking process as well.
With home-grilled pumpkin, you can rest assured knowing you are getting 100% pumpkin with some amazing additional flavor that comes from roasting that bad boy over a fire!
Roast Whole Pumpkin
In order to roast a whole pumpkin, you’ve gotta start with the correct type of pumpkin. Skip over those decorative Jack o’ Lantern types, and head inside the store. Most grocery stores sell “pumpkin pie” varieties during the fall and this is exactly what you want!
These varieties are sweeter and less stringy than the carving pumpkins you use for jack-o-lanterns. They cook up well and have a delicious pumpkin flavor that you can make into pumpkin pie or eat right after it’s cooked.
How to Roast Pumpkin on the Grill
Once you get your pumpkin home, it’s time to start cooking!
Begin by preheating your grill to 375 degrees. I roast my pumpkin over indirect wood fire in my pellet grill. This same method works for grilling on charcoal if you set up your coals in one half of the grill and leave the other half empty. This way the heat will cook the pumpkin through without burning the bottom from direct heat.
Second step, slice and gut. Use a super sharp chef’s knife to cut the pumpkin into two halves.
Once you’ve got your pumpkin opened, it is time to remove all of the seeds and strings from the inside. I like to use a large metal spoon for the task, but there are some pumpkin gut scrapers on the market if you are into that! Whatever you do when scraping the insides out, reserve the seeds! Set them aside in a food safe strainer for rinsing. I’ve got an unbelievable recipe for smoke roasted pumpkin seeds that you can check out as well.
Third step, lightly season. All you really need is a little bit of good quality olive oil and a pinch of sea salt. If I am planning to use the pumpkin for something savory (in a chili, ravioli, or just cubing and eating as a side) then I will use a little more salt and add in some fresh cracked pepper as well. If I am going to use the puree for sweets (think pies, cheesecakes, cookies, etc), then I go light on the salt.
Step four, grill it up!! If you are cooking over indirect heat, you can put the pumpkin halves directly on the grill grates flesh side down. A 4-5 lb pumpkin usually takes around 45 minutes at 375 degrees F.
If you want to slice the pumpkin and eat it as a veggie, you are looking for fork tender (usually done around 40 minutes). If you are wanting to puree the pumpkin, you want the whole thing to be quite soft, and that can take almost an hour.
Once you know how to grill pumpkin, it is up to you how to use it! I like to puree my pumpkin in the blender with 2-3 tablespoons of water until nice and smooth. At that point you can use immediately or store in the fridge for up to a week. If you put it in a freezer safe zip top bag, it can last 2-3 months!
Roast Pumpkin on the Grill Recipe
Watch the video below and I’ll show you how you can roast your own pumpkin on the grill at home. I’m here to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. Check out more of my smoking and grilling recipe videos on YouTube, Instagram, or our Facebook Page.
Making good food should be easy, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when you’re busy at the grill. Check it out today!
Roast Pumpkin on the Gril
- 1 3-pound sugar (AKA pie) pumpkin
- 1 Tablespoon olive oil
- Preheat your grill to 425-450 degrees F.
- Cut the pumpkin in half with a sharp knife and scrape out all the guts (I like to save the seeds to roast them later).
- Drizzle the pumpkin with olive oil.
- Place each pumpkin half cut side down on the grill grates. Close the lid and grill for one of the following: If you plan to eat the pumpkin like you would squash (slice and serve), cook for 35-40 minutes. If you want to puree your pumpkin for use in other recipes, cook for 45-55 minutes. Use a fork to test for doneness.
- Remove the pumpkin from the grill and either serve it hot with butter, brown sugar, and a sprinkle of pumpkin pie spice, or scrape out the meat and puree it in a blender for 1-2 minutes until the pumpkin is totally smooth. You can know use the puree in any recipe that calls for pumpkin puree!
**This post was originally published October 2016. It has since been updated with more information and helpful tips. The recipe remains the same.