Fried Pumpkin

Fried Pumpkin

17 Reviews 2 Pics
Janet Milburn
Recipe by  Janet Milburn

“Use that extra pumpkin to make a rich and buttery side dish with a delicious crusty coating.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
  2. Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
  3. Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.

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Reviews (17)

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My husband and I grew blue pumpkins in our garden this year and I have been looking for pumpkin recipes ever since. I made this dish for 2 Thanksgiving dinners that I attended and everyone LOVED it so much. Thank you for posting such an easy and delicious recipe!!!



I don't know what sort of pumpkin I bought but it was torture to clean and cut it. However, the finished product was good; sweet and savoury at the same time. But it's a little too ordinary for a meal. Great as a snack while watching TV or reading a book.



Delicious recipe - my kids loved them. I added sweet potato and potato to the mix, and used wholemeal flour which gave it a little extra crunch. Great way to get kids to eat their veges!

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Amount Per Serving (7 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 48 mg
  • 2%

Based on a 2,000 calorie diet



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Pumpkin Casserole


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Creamy Basil Jack O' Pumpkin