Sweet potato fries have been a big trend the last few years, which made me think, why not pumpkin fries?
Mr. K was really skeptical, but these came out great. I chose to bake them rather than fry to make them healthier. They came out crunchy on the outside, soft and sweet on the inside, and taste very similar to sweet potato fries –but more pumpkiny.
It’s also a great way to use up excess pumpkin. I bought a “pumpkin pie” pumpkin because they have more flesh and less seeds. They are smaller than the carving pumpkins and are usually labeled as “for pumpkin pie” in the grocery store. But you can also make the fries with the large carving pumpkins too. Now you don’t have to waste any of the pumpkin.
If you love pumpkin you might like my Pumpkin Hummus, too.
Baked Pumpkin Fries
If you like sweet potato fries you will love these pumpkin fries! The small pumpkins (ones marked “for pumpkin pie”) in the produce department work best because they’re sweeter and less stringy, but you can use a larger jack-o-lantern pumpkin, too.
- 1 small pumpkin pie pumpkin
- 2 tbsp olive oil
- ground cinnamon optional
Slice raw pumpkin flesh into thick fry slices and remove the skin (because of the high water content of pumpkin, they will shrink a lot when baked so make sure that you cut them bigger than you want them to end up when they are finished).
Preheat oven to 375°F. Place the pumpkin fries on a baking sheet lined with parchment paper. Brush the fries generously with olive oil. Bake for 20 minutes or the until edges are lightly browned and the fries are crispy.
Dust the fries with ground cinnamon, if desired. Dip in ketchup or your favorite sauce. (I like honey mustard sauce).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.