Who knew there were so many varieties of pumpkins. All pumpkins are edible but some but some should be kept strictly for carving (I learned this last year when I tried to cook & eat my jack o lantern....yuck)! Sure we have all seen the different sizes and colors of pumpkins but most of us steer straight toward the familiar big ones that we use for decoration on our front porch for Halloween. There are actually certain varieties for different uses, here is your guide to the pumpkin!.
The most common variety of this pumpkin is the sugar pie. It is a miniature version of the familiar jack o lantern large pumpkin. To my surprise there are also a few others that suit well for pies. Here are the most common.
Pumpkin Seed Pumkins
Who knew that there was actually a pumpkin that was best for seeds? All seeds in pumpkins are edible but some have a thick hull and are not as tasty.
Soup & Stew Pumpkins
I haven't yet used pumpkin in a stew but every year I say I want to try pumpkin in chili. This year I'm gonna do it!
Stand Alone Dish Pumpkins
Breads, Cakes & Cookies
Steps to cook a pumpkin:
- Cut open and remove seeds and stringy material
- Cut into wedges or halves depending on cooking method.
Boil: In large pot with 1/2 in water add 2 lbs of chopped pumpkin. Bring to boil and reduce to simmer. Cook approx. 20-25 minutes or until flesh can easily be pierced with a fork. Peel skin from flesh once cooked.
Steaming: Fill large covered pot with 1 in of water and place a steaming rack inside. Add pumpkin and bring to a boil. Reduce heat and steam 30 minutes or until tender. Remove skin from flesh once cooled.
Oven Baking: Cut pumpkin in half and scoop out seeds and stringy material. Cover with foil and place halves on a baking sheet and bake in 350 degree oven for 1 - 1 1/2 hours or until flesh can be pierced with a fork. Scoop out the flesh once cool.
There you have it.....talk about lots to choose from! Happy baking :)