Baked Pumpkin in a Clay Pot
Healthy, light, original, and very tasty for breakfast! Pumpkin baked in a clay pot in the oven is a simple way to prepare this vegetable fresh or frozen. When baked, pumpkin retains most of its nutrients. This version is not sweet, but you can add honey or sugar.
Updated : 19 November, 2025
Easy
About 20 min.
Ingredients
400 grams
Pumpkin
2
Eggs
1 tablespoon
Butter
to taste
Dry spices
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
This amount of ingredients is for a 500 ml pot. Any pumpkin variety will work; it doesn’t need to be a dessert type because this recipe is made without sugar. Use two eggs per pot. Even though the amount of butter is small, choose high-quality natural butter.
Step 2
Rinse the pumpkin and cut it into pieces. Remove the seeds and pulp. Do not discard the seeds - rinse and dry them in a dry pan. Cut the peel off each piece with a sharp knife. Be careful - pumpkin is very firm. It is easier to peel smaller pieces. Cut the peeled pumpkin into small cubes.
Step 3
Place the pumpkin in a bowl, add salt and spices. Choose spices to your taste. Thyme, nutmeg, and Provence herbs pair very well with pumpkin. Even cinnamon works if you like it. Mix well.
Step 4
Take clay baking pots (I used one). Grease the inside with butter. Add the pumpkin and place the remaining butter on top.
Step 5
Crack the eggs into a separate bowl and lightly beat them with a fork.
Step 6
Pour the beaten eggs over the pumpkin. Cover the pot with its lid.
Step 7
Place the pot into an oven preheated to 350°F (180°C). Bake for about 40 minutes, depending on your oven. Remove and let cool slightly.
Step 8
Serve the pumpkin directly in the pot or transfer it onto plates. Garnish with herbs before serving. Enjoy!
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