Pumpkins

Jack-o-lantern pumpkin isn't very tasty. You'd want to use one of the many other types of pumpkins or squash. Sugar pie pumpkin is a small one typically used for pie.

Maybe you can, but I always look for "pie pumpkins." They are usually smaller and have a higher sugar content which makes them better for roasting. I usually find them in the autumn at Whole Foods or Wegmans. Other grocery stores and pumpkin stands sell them, but not regularly.

If you google "pie pumpkin" you might find more. I think they might also be called "sugar pumpkins."

We buy the medium/large or one large orange pumkin (or get them from friends) and do NOT carve them - or leave atleast one intact. Then at Thanksgiving time, we cut open the one we saved, get rid of the seeds and guts. I slice the pumkin into slices - about 4 or 5 - starting from the top vine to the bottom of the pumkin. I lay the slices MEAT (pulp) side down on a baking sheet and add water - about half way full I'd say (so don't use a completely flat cookie sheet :P ) and bake for about 40 mins or until tender on like 350.

Once done, I let them cool a bit and then scrape the pulp out with a spoon - it should be easy enough to come off that way. Then use the fresh pumpkin in bread, muffin and pie receipes. (my MIL used the one out of the betty crocker cookbook)

You can cut the pumpkin off the rind first in chuncks and boil like potatoes but that was a very hard way - so I discovered - and time consuming. I ended up cutting and boiling only a few slices - I baked the rest and it was so much more easier.

I wouldn't use the tiny ones - but then again never tried, but never thought to.

Mmmmmm... now I want pumpking pie and bread!!!!!!!!

I always use pie pumpkins. They're smaller and taste much better.

I use this recipe for my pie pumpkins and usually for my pie as well:

http://www.foodnetwork.com/recipes/alton-brown/pumpkin-pi...

HTH!

SM & Kristen are correct, but you can use any pumpkin for pie. Some are just tastier than others. Don't use squash sold as pumpkins.

Good luck to you and yours.

I think the Mamas have given you great advice. I love making pumpkin recipes from real pumpkin (i use the small pie pumpkins at the store). It doesn't take much longer to cook a small pumpkin and take out it's insides and it's SO tasty!!! I don't know if I'll ever used canned again when pumpkins are available! good luck!

YES!!! Just roast it, peel and seed it, use as you would canned pumpkin. You can get "Pie" pumpkins, which are smaller and the ones used to make "real" pumpkin pie.
There are TONS of recipes online. We love pumpkin here, too!

great question. we bought pumpkins outside the store that were about four dollars each. then on the inside there were slightly misshapen pumpkins that were about eight dollars each! I am not truly sure why. Some reason I figured those were the ones you would eat. They really did not look more decorative or anything like that. The orange color was a bit brighter as the traditional dark orange pumpkins. Then there were the crazy green bumpy orange yellow whit pumpkins too. Not sure what those are all about either. Usually the signs on veggies give options for what they would be best used for "eat fresh, grill, peel and enjoy." but nothing on pumpkins. i would ask the grocer.

You need the sugar or pie pumpkins (they are the same thing). They are the small pumpkins that are darker than carving pumpkins. The markets usually have signs that say pie pumpkins or carving pumpkins on the boxes. A carving pumpkin will not be as flavorful or sweet.

Use only the smaller pumpkins, the pie pumpkins. The larger ones are great for the seeds but the pulp doesn't bake up like you want it to - not sweet and full of that rich pumpkin flavor.

Pumpkins for decorating are not the same as pumpkins for eating.
Eating pumpkins are sweeter.
You can eat the other kind - it doesn't hurt you, but it doesn't taste good even if you add a lot of sugar.

Pie pumkins only!

I use the pumpkins to make pumpkin puree to use for anything. Pie, muffins, whatever you would use canned pumpkin for.

I love to use blue hubbard squash, but if I can't find one of those (they're huge & grayish/blue) then sugar pumpkins.

You can probably use the pumpkin you bought for cooking. I buy small ones that are great for cooking that are more and more available in stores. I used to steam them and puree them after peeling, but lately I've cut them in chunks and roasted them in the oven at about 350 for an hour or until tender.Then I peel and puree. They have more flavor that way. I freeze the puree in bags of one cup measure. You can use them for pies and puddings. You can serve as a veggie with a little cinnamon and nutmeg and butter and maybe brown sugar. You can use them in any recipe that calls for hard squash also. When we lived in France, people were amazed we used them for a dessert, as they're treated as a veggie there. Enjoy!
Clean the seeds and toast them on a cookie sheet in the oven with a little oil and salt. They're delicious and healthy.