Glazed Pumpkin

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pumpkin (3 pounds)
  • ¼ cup orange juice
  • ¾ cup firmly packed brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup melted butter


    1. Peel and seed the pumpkin. Cut it into chunks and steam it on a rack in a pot with a tight-fitting cover for twenty minutes, until the pumpkin is nearly tender. Drain the chunks well.

    2. Preheat oven to hot (400°F.).

    3. Arrange the pumpkin chunks in one layer in a greased shallow baking dish. Mix the orange juice, sugar, one-half teaspoon of the cinnamon and the salt and spoon the syrup over the pumpkin. Drizzle with the melted butter.

    4. Bake for twenty-five minutes, until the pumpkin is tender and glazed. Sprinkle the remaining cinnamon over the pumpkin before serving.