This pumpkin is quite versatile. It can be served as is, with a scoop of vanilla ice cream and your favorite toppings, or used as the foundation for other desserts like pies, pumpkin bars, and even milkshakes. While this recipe is intended for the grill, it works just as well in the oven.
- Preheat grill for medium heat.
- Place cut the pumpkin into a large bowl.
- Pour melted butter on top and add the remaining seasonings. Gently toss to coat.
- Scoop pumpkin out onto a very large piece of aluminum foil. The size is entirely dependent on how much pumpkin you have. Just make sure that the foil is large enough that once folded, there is ample room left for steam to rise (at least 2-3 inches). Consider using two pieces if necessary.
- Gather edges of the aluminum foil from opposing sides and roll downward, leaving enough room for steam.
- Secure open ends and place onto the grill and cook indirectly for 35 to 40.
- To check for doneness, use kitchen gloves and carefully unravel packet.
- Pierce a few slices with a knife. If it goes through with ease, the pumpkin is done.
- Rewrap the packet and remove from the grill.
- Allow pumpkin to sit for a 5 minutes before serving. If using in another recipe, let the pumpkin cool completely before using.
- If baking in the oven, place the packet on a cookie sheet and cook at 350 F, for 35-40 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||10 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|