pumpkin leaves are high in calcium and also are a good source of vitamins A, B6, C, protein, riboflavin, niacin, thiamin, folate, iron, magnesium, phosphorus, potassium and manganese.  
 
Pumpkin leaves can be eaten raw but cooking brings out the true flavour of the leaf. The younger leaves are more prized during the beginning of the season as they are very tender.  Larger leaves of certain varieties may need deveining. They can be steamed like spinach, sauteed in some olive oil with garlic and salt or used in a stir-fry.