Pumpkin water is made with laziness

Let’s make an agreement. We won’t judge you and you don’t judge us. If you don’t make pumpkin water, that’s just fine. But we have a lot of pumpkins. It’s January and we still have one big guy left on the porch to process. We make pumpkin water because if you’ve ever had the task of cutting up a literal ton of pumpkins, you too would simply start baking them off whole in the oven.

If you do want to make pumpkin water, hurrah, you need a working oven, a baking pan and a pumpkin.

Note: Pumpkins (and therefore the water) get sweeter when they are kissed with frost.


Makes: Variable
Keeps: 3 days
Time: 4 hours

A whole pumpkin

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Heat an oven to 300°F
Roast the pumpkin until you can easily slide a knife through the flesh
Remove the pumpkin from the oven and let cool on the counter
Remove the pumpkin and put it on a cutting board
Strain the water and store in a glass jar or freezer bag
Slice open the cooled pumpkin, remove the seeds (roast them off, if you are inclined)
Scrape off the flesh and discard the skin