Cut around the stem of the jack be little pumpkins and pry off the top. Scoop out any seeds and strings with a small spoon. Divide and distribute the salt, butter, and sugar between the pumpkins, then place the pumpkin tops back on each.
Place the pumpkins in a baking dish and add enough water to cover the bottom, then cover the pan with aluminum foil.
Bake for about 30 minutes, or until easily pricked with a fork. Serve with a grapefruit spoon for easy eating.
