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Three sliced of Caramelized Roasted Pumpkin in a caremel cinnamon ginger sauce in an oversized white bowl with red trim BoulderLocavore.com

Caramelized Roasted Pumpkin

Fresh pumpkin slices are roasted in a caramelized cinnamon ginger sauce to a candied finsh. A simple, delicious fall dessert or Thanksgiving option.  Can also be pureed to use in recipes calling for puree for a sweet twist!

Course Dessert
Cuisine American
Keyword caramelized pumpkin, roasted pumpkin
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 191 kcal
Author Toni Dash


  • 2 cups Water
  • 1/2 cup Orange Juice (no pulp)
  • 1 cup Dark Brown Sugar
  • 2 Cinnamon Sticks
  • 1 inch piece Ginger Root thinly sliced
  • 2 pound Sugar or Pie Pumpkin


  1. Preheat oven to 350 degrees.

  2. In a large saucepan combine the water, orange juice, sugar, cinnamon and ginger. Bring to a boil and reduce heat to simmering; simmer 15 minutes.

  3. While the liquid is simmering, slice pumpkin vertically and remove all the seeds and fiber. Slice each half into 1-inch thick slices and place into a 13-inch by 9-inch baking dish, interleaving them so they are in a single layer.

  4. Strain the liquid to remove the cinnamon and ginger and pour into the baking dish. Bake until the pumpkin is done (test by checking for softness with a fork) 45-60 minutes. Remove from the baking pan and allow to cool for a few minutes before serving. Spoon some of the caramel sauce onto the pumpkin on the serving plate. See blog post for other use suggestions.

Nutrition Facts
Caramelized Roasted Pumpkin
Amount Per Serving
Calories 191
% Daily Value*
Sodium 16mg1%
Potassium 604mg17%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 41g46%
Protein 1g2%
Vitamin A 12915IU258%
Vitamin C 23.9mg29%
Calcium 79mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.