I have never had any luck growing pumpkins, and for the past several years, the ones I buy barely last long enough to carve into jack-o-lanterns.
A few times, I have seen them on display outside grocery stores, leaking all over the concrete walkways. I also noticed that the flesh is much thicker than it used to be, and difficult to carve, if you are cutting all the way through. I have no idea which varieties are on the market, but I wish I knew.
But mainly, I want to share recipes for a different type of pumpkin; the kind suitable for cooking and baking. So, let’s get right into that.