Check to make sure the skin has hardened enough before picking by pressing it with your fingernail; this shouldn't crack the skin. Find a pumpkin with a well-attached, brown, dry stem (a sign it's mature enough to be... 3. Look for these cooking varieties at the … This classic pumpkin dates back to the 19th century. There's a Willy Wonka's worth of chocolate out there vying for your baking, cooking, and eating dollars. By using The Spruce, you accept our, The Ultimate Guide to Pumpkin Types and Varieties, 8 Best Types of Squash for Beginners to to Grow, Safety Tips for Carving Pumpkins and Displaying Them, Free Jack-o'-Lantern Patterns: Printable Templates, How to Remove Pumpkin Stains From Clothes and Upholstery, When and How to Harvest Garden Vegetables. It's one of the sweetest varieties of winter squash, and its seeds are a great snack food, just like pumpkin seeds. Step 4 - Cooking the pumpkin There are several ways to cook the pumpkin; just choose use your preferred method. And it's important to consider what you'll be using the pumpkin for—cooking or carving—when you're planning what to grow or purchase. You’ll likely find the best selection of pumpkins at your local farmers market, but your favorite grocery store should also have a decent assortment. A good carving pumpkin should be firm and healthy. To maximize the amount of iron your body absorbs from the pumpkin seeds, pair them with vitamin C-rich foods, like oranges, strawberries, bell peppers and cauliflower. Pumpkin pie is something of a Marmite dish in the Good Food office. Pumpkin is one of those ingredients that you might not use for months at a time, but then when the holidays approach, recipes featuring pumpkin start to pop up everywhere. So get out and enjoy that upcoming trip to the pumpkin patch, just remember to bring home at least two — one to carve and one to cook! But pumpkin is squash, squash is healthy and tasty, and this particular squash has a rich, sweet, fresh flavor that lends itself to soups, stews, risottos, or a simple mash—made sweet with butter, maple syrup, and nutmeg or savory with browned butter, sage, and grated Parmesan. Most pumpkins are carved or canned. Pumpkins are in season from September through November, which is why fall holidays highlight pumpkin recipes. Pumpkin is smooth and creamy and perfect for dips and spreads. Even though I intended to freeze my homemade pumpkin puree, I ended up making this butternut squash soup recipe (replacing the butternut squash with the pumpkin). They are usually available in late summer to early fall and store well in … https://www.allrecipes.com/article/buttercup-squash-choose-prep-cook To test for a good one, hold the pumpkin with one hand, place your ear next to the pumpkin, and knock on its side with the knuckles of your other hand. It should also be uniform in color, with no signs of mold or unusual discoloration. COOKING A PUMPKIN. And, with so much to choose from, it's good to know the difference between the varieties, and how to pick the kind of chocolate that's just right for your recipe. This also can lead to you dropping and splitting the pumpkin. If you ask us, though, the seeds are the main attraction. Growing pumpkin. Pick it up. There are other varieties of pumpkins (not called sugar pumpkins) that are also good for pies and baking. You don't want a carving pumpkin with especially thick walls, as this can block light from the inside and obscure carving details. Although its outer shell is ghostly white, its flesh is still bright orange. In the pumpkin world, there are over 40 different varieties that vary in shape, size, and color. This bright orange gourd is incredibly versatile. Fall brings with it so many fun traditions, drinking apple cider, making caramel apples and, most importantly, visiting the pumpkin patch! Introducing "One Thing": A New Video Series, The Spruce Gardening & Plant Care Review Board, The Spruce Renovations and Repair Review Board. 1. These pumpkins are perfect for pies or other baking. While pumpkin spice is ubiquitous during this time of year, there are actually a myriad of ways to use this gourd that are both sweet and savory. If you like pumpkin, you'll love buttercup squash. Go for pumpkins that feel heavy for their size, with a smooth, firm skin. How to Choose Pumpkins to Carve or Pumpkins for Cooking. As you can see in the photo, sometimes the lid flesh pops right out of the pumpkin shell. Then drain and peel outer skin. Remove any stringy bits and discard them. Here's how to choose, prep, and cook … How to pick a pumpkin (for eating) Picking a pumpkin for eating is almost nothing like picking a pumpkin for making into a jack-o'-lantern. You want to pick “pie pumpkins” or “sugar pumpkins.” (They might also be called Cinderella pumpkins, Lumina pumpkins or peanut pumpkins at your grocery store.) This beige, heirloom pumpkin got its name because its squat shape resembles a wheel of cheese. Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture. If you think pumpkins are only for decoration or that pumpkin pie comes out of a can, you've probably never known what a treat growing your own pumpkins can be. If you want the true health benefits of this gorgeous gourd, it's time to learn how to cook with real pumpkin — not just the stuff that comes in a can. In the pumpkin world, there are over 40 different varieties that vary in shape, size, and color. What Type Of Pumpkin Should I Use? The Spruce uses cookies to provide you with a great user experience. Scoop the cooked flesh from the skin and transfer it to a food processor or blender to make a puree. Let the pumpkin cool for about 15 minutes so you don’t burn your hands, then use a spoon to scoop out the flesh, leaving the skin behind. Smaller pumpkins tend to be a bit sweeter. How to Choose the Best Pumpkin for Cooking When selecting your gourd, look for a small pumpkin with a deep orange hue and few or no green spots or blemishes. When you buy it at the store it’s called a pie pumpkin. Sure, the stuff from the can is good, but if you truly want to make the pie from scratch, you gotta start with a whole pumpkin! Place the flesh into the bowl of a food processor (a good blender would work, too). It is not a handle. But it's still important to test to see whether your pumpkin has a balanced base to sit on, so it doesn't roll when you display it. After 10 minutes of cooking the rice, stir in 1 cup of the pumpkin purée with another ladle of broth. But don’t be misled by the word “cheese” – it’s a sweet, delicious pumpkin that is a great selection for soups, pies and most recipes. The pumpkin's shape is up to your own taste. Some pumpkin enthusiasts choose to steam their pumpkin for pureeing. When choosing your pumpkin, look for a small brightly colored pumpkin that is deep orange with little green or blemishes. Most people have microwaves, and the use the least energy, so I'll describe that here. For cooking, you'll want to use sugar pumpkins (also called pie or sweet pumpkins), which are... 2. Pumpkin Dips and Spreads. We’re celebrating a week of Steals & Deals! This palm-sized specimen was introduced in 1986 and is most likely a forgotten acorn squash cultivar; it looks like a miniature pumpkin but tastes like acorn squash. Don't forget to look at the bottom of the pumpkin. + Turn the pumpkin over and place pressure on the bottom with your thumbs. But, sadly, their environmental impact hits scary heights each Halloween.. Pick it up. Then, place the pumpkin on a sturdy work surface, such as a large cutting board. NOTE: A 5-pound pumpkin should give you about 2 cups of puree. 7. This will help prevent disease from getting into your pumpkin and rotting it from the inside out. I’ve always bought that pumpkin-in-a-can stuff whenever baking or making a recipe and wouldn’t know the FIRST thing to do with an actual pumpkin – good tips, thanks! You need to pick out a just-right pumpkin to be carved or decorated for Halloween night. Crookneck pumpkins, also known as crookneck squash, are long and curved with a bulbous end. Use a Sharp Knife When you harvest a pumpkin, make sure that the knife or shears you use are sharp and will not leave a jagged cut on the stem. When you grow it from seed there are a few different varieties. A sugar pumpkin is a type of pumpkin that tends to be small, dense, and a little sweeter than a carving pumpkin. It should go in really easy. If you hear an echoing, hollow sound, it's a good one. If it doesn’t, cook the pumpkin longer. Step 4 - Cooking the pumpkin There are several ways to cook the pumpkin; just choose use your preferred method. While pumpkin can be used for cooking and decorating, gourds are purely decorative. First, it's important to understand the difference between cooking pumpkins and jack-o’-lantern carving pumpkins. Select a few pumpkins to begin with. But others make good arguments in favor of using a pressure cooker, steaming on … When shopping for pumpkins, look for the ones usually generically labeled “sugar pumpkins” or “pie pumpkins.”. Learn tips for creating your most beautiful (and bountiful) garden ever. One of the secrets to cooking pumpkin is choosing a small pie pumpkin. There are many ways to cook pumpkin , including baking, slow cooking , microwaving, and steaming. It should come off the shell nice and easy. Try this tasty recipe for Winter Salad with Roasted Pumpkin and Oyster Mushrooms. Get our best slow cooker squash recipes here! Instructions Remove the stem if desired. Next, clean your pumpkin so that the paint will stick to the surface. Another secret to cooking pumpkin is cooking it with the skin still on, because the tough skin is much easier to remove when the flesh has been cooked . Carving pumpkins have less flesh (for easier carving) and the flesh is grainier and stringier. Search for a Healthy Stem. Dump the cooked pumpkin into a colander to allow the pieces to drain and cool. As the weather gets chillier, it's time to break out the recipes that use our favorite fall flavors like apple cinnamon, maple pecan and, of course, all things pumpkin! Pumpkins will actually keep a few months if you have a dry, cool place to put them, where there is no danger of them freezing, and generally speaking, they will have better flavor as they age. Many cooking varieties have names that let you know they are destined for pie filling, such as 'Small Sugar Pumpkin' or 'New England Pie Pumpkin'. A ¼-cup serving of shelled pumpkin seeds contains 200 calories and provides 187 milligrams of magnesium and almost 3 grams of fiber. This palm-sized specimen was introduced in 1986 and is most likely a forgotten acorn squash cultivar; it looks like a miniature pumpkin but tastes like acorn squash. "It's a good idea to wash the pumpkin pretty good and dry it really well," Evan says. Also, lift the pumpkin to compare how heavy it is to similarly-sized pumpkins. Besides traditional pie pumpkins, there are several other varieties specifically bred for cooking. Remove the lid of the pumpkin and let cook. It would also be great in these Einkorn pumpkin muffins . Not only is it incredibly flavorful, pumpkin packs an impressive nutritional punch, too. Long Island Cheese pumpkin. Most people have microwaves and a stove, so I'll describe both of those methods here. In fact. While some are great for decorating and carving jack-o'-lanterns, that doesn’t necessarily mean they make the best ones for pumpkin pie or pumpkin soup.Though all pumpkins are edible, some are better for cooking depending on their flavor and consistency. Heat the oven to 400 degrees F. Slice a small piece of skin off the one side of the Choose the best pumpkin for carving or eating this Halloween. Winter Salad with Roasted Pumpkin and Oyster Mushrooms. When selecting the perfect pumpkin, choose one with no soft spots. How to Choose Pumpkins to Carve or Pumpkins for Cooking. The seeds of the pumpkin, also known as pepitas, are rich in magnesium, a mineral that's vital for bone building and proper nerve and muscle function. The lack of a hollow sound can mean the walls are very thick. Then, choose any cooking method below. What Type Of Pumpkin Should I Use? I, on the other hand, prefer to roast it. Bake – Heat oven to 350˚. In a creamy soup – Pumpkin lends itself so well to warm, creamy soups. Choose a firm, small pie pumpkin, not more than 3-4 pounds. There’s so much to love about fresh fall produce. Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale. But most of what you’ll find in grocery stores are sugar pumpkins. Pumpkins, as well as other varieties of squash (think winter squash), are edible. Love it or hate it, nothing tastes quite like it. Follow her @FrancesLRothRD and check out her website. But others make good arguments in favor of using a pressure cooker, steaming on … Start by cutting the top off of each pumpkin. Smaller pumpkins tend to have more flesh. 'Wee-B-Little', 'Baby Bear', and the white 'Baby Boo' are all charming varieties. Butternut squash is an essential ingredient for crisp autumn days. Cinderella and Fairy Tale pumpkins have hard, thick skins but still have delicious flesh inside. Many of the varieties of pumpkin sold in US stores in the fall are decorative -- they're grown for their appearance and size, not for cooking with. Take the following into consideration when cooking and eating pumpkins: Marie Iannotti is an author, photographer, and speaker with 27 years of experience as a Cornell Cooperative Extension Horticulture Educator and Master Gardener. "Try and choose a pumpkin with the smoothest surface possible, and plan your design keeping the pumpkin's natural ridges in mind." They end up as ghouls or pies. The stem can easily break off, leaving the pumpkin with an open wound that invites infection and rot. Carving varieties include Aladdin, Howden, Rock Star, Wolf and Magic Lantern. Whether used for carving ghoulish faces or cooking sumptuous meals, pumpkins are a popular October tradition. When you’re choosing a Kakai (or other seed pumpkin), pick one that … Examine … It is a small, round winter squash known for a sweeter flavour and smoother texture than its decorative, jack-o’ … You can carve any type of pumpkin, gourd, or squash. Just like watermelons, the best pumpkins to pick have a deep, hollow sound when you tap them. “Jack-o-latern” pumpkins are typically large, flat bottomed, filled with less flesh. The pumpkin that you pick to decorate a porch and carve scary faces into is bigger than varieties used for cooking and contains more fiber than the type you’d want to use in pumpkin stew or a pie. The way to Choose Pumpkins to Carve or perhaps Pumpkins for Cooking In case you think pumpkins are just for decoration or perhaps that pumpkin pie comes out of a can, you’ve most likely never known what a treat harvesting and growing your own pumpkins can be. Pumpkin shells get dull as they age, but the flesh usually remains intact and gets sweeter. Use a large metal spoon to get any extra bits. Some varieties, like Winter Luxury, are appropriate for both eating and carving. Now that you know how to tell when pumpkins are ripe, you should know how best to harvest a pumpkin. For cooking, select a pumpkin that weighs three to six pounds, which is large enough to make a few pies. Not … Like many other squashes, choose kabocha that are heavy for their size, with a dull and firm rind. Put pumpkin meat through a food mill, sieve, food processor, or blender. They have dense flesh with a smooth texture and high sugar content. Love it or hate it, nothing tastes quite like it. Simmer the neck-pumpkin chunks in the water for 30 minutes. Choose the Right Kind. Season with one-half teaspoon salt and a pinch of pepper. Choose the best pumpkins. Look for these cooking varieties at the market: Cinderella, Long Island Cheese, New England Pie and Sweetie Pie. If you end up with a thick-walled pumpkin, you can shave the walls from the inside. Picking the Right Pumpkin The most popular cooking pumpkin is the “sugar pumpkin” or “pie pumpkin,” which you’ll see in the grocery store in the... Another pumpkin that’s great for cooking is the Japanese Kabocha pumpkin, which has a bright orange color. Unlike many types of produce that will go bad within a few days, a pumpkin will last for a few weeks until you're ready to cook with it. Look on the label and it will tell you if it’s a pumpkin for cooking or eating. A fully mature pumpkin should be hard enough for short-term storage. Then you need a small, sweet type of pumpkin that has been developed for eating. This means that the types of pumpkins for cooking are really just hard-skinned squash. The things you want in a display pumpkin (firm, sturdy exterior) are nothing like what you want in a pumpkin you plan to eat. Tap on your potential pumpkin. NOTE: A 5-pound pumpkin should give you about 2 cups of puree. For purée, follow steps 1 through 3 in “Cutting & Peeling a Pumpkin,” above; for peeled, cooked pumpkin pieces, follow steps 1 through 4. Knowing how to cut it, and the various possible cooking methods, is the key to success. Choose firm ones that feel heavy for their size and have dull, not glossy, skin. If you are hoping to eat your pumpkin, choose a pie pumpkin! If you happen to have lots of room in your fridge, it will keep in there for up to three months. Thoroughly wash the outside of the pumpkin with warm water to remove any surface dirt. The next time you think about drawing faces on pumpkins, make them happy faces – just like yours will be when you try these amazing pumpkin recipes. However pumpkins that we purchase for carving (in America) are not grown to be cooked and don’t taste great in traditional pumpkin recipes like pumpkin pie, pumpkin muffins, pumpkin soup, pumpkin pancakes, etc. Cut the pumpkin in pieces; cover with water in a kettle or large saucepan and cook until tender. Five Ways to Eat : Pumpkin In a warm salad – Pumpkin is good in most recipes that call for butternut squash; its warmth and bright color bring the same qualities. Furthermore, note that the tall, oblong varieties tend to be stringier inside, causing it to be difficult to make precise cuts. The best cooking cultivars are fresh, dense, and sweet, and produce enough flesh for numerous meals and batches of baked goods. Also, pick a pumpkin that has its “handle,” or stem, intact. Harvest the Pumpkin. Yes. The white pumpkin 'Lumina' can also be used for cooking. This medium-sized pumpkin typically weighs about 10 pounds, has light ribbing, and is known for its sweeter taste. The easiest way to look at it is there are types of pumpkins for eating, types of pumpkins for carving only, and types ideal for both. The smallest nick can be enough to let in disease. Tip: If you like roasted or baked pumpkin seeds, you can save the seeds from any pumpkin! How to prepare pumpkins. They are edible but they are stringy, watery and the taste can be bland instead of the traditional taste you're used to. Clean out the seeds and membrane. Don't entirely avoid the small pumpkin varieties. Shop and save on gifts for everyone on your list. Step 4 - Cooking the pumpkin There are several ways to cook the pumpkin; just choose use your preferred method. One of the secrets to cooking pumpkin is choosing a small pie pumpkin . For pumpkin puree, cut the pumpkin shell in half and then roast it (about 30 minutes at 350 degrees) or microwave it (put the pieces in a microwave-safe bowl covered with plastic wrap and cook on high for 15 minutes) until fork tender. Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture. Those pumpkin guts are actually the meat of the pumpkin. Take the more recently marketed Jack-Be-Little. Whether you coat them with savory spices or go with something sweet, roasted pumpkin seeds are just so perfectly “fall.” Plus, they are a great alternative to sugary Halloween candy, and just as festive. Avoid pumpkins with shells that feel as hard as a piece of wood. Once you can handle the pumpkin comfortably, peel off the rind with your fingers or use a knife if necessary. Take the more recently marketed Jack-Be-Little. Place the cut pumpkin in a baking pan filled with about 1 inch of hot water. Pumpkin carvings have becoming increasingly elaborate over the years. Pumpkin is off-the-charts rich in sight-saving vitamin A, with over 14,000 IU per cup. Here’s why: Roasting pumpkin … But others make good arguments in favor of using a pressure cooker or baking in the oven. The 'Rouge Vif D'Etampes' variety is delicious but very hard to shell. Next, scoop out the guts and seeds with clean hands. To bake, slice pumpkin in half and clean out seeds and membrane. The following tips will help you select the right pumpkin. Cut the pumpkin in half, from top to bottom (not side to side), then remove the seeds and... Next, place both halves cut side down on an aluminum foil … The louder the sound, the better the pumpkin. It’s also low in calories, with only 100 per cup of puree. Though they range in weight from one to eight pounds, most fall in the two to three pound range. Opt for a traditional version made with shortcrust pastry, nutmeg and cinnamon, or give it a twist with a lattice top, filo finish or … Other small pumpkins that are delicious include Baby Pam, the white Baby Boo and New … and cut around the handle, creating a hole in the top of the pumpkin. This means that the types of pumpkins for cooking are really just hard-skinned squash. The color of this pumpkin resembles that of a pale cheese, thus its distinct name. Its recipe time again. Tap the pumpkin gently, and listen for a hollow sound. For cubed pumpkin, start by removing the thick outer skin, then cut up the flesh into 1-inch cubes, toss with olive oil, salt and pepper, and roast at 350 degrees, until tender, which will take about 20 minutes. White pumpkins varieties, such as 'Lumina', can give a spooky look to your. Use a serrated knife to cut into the pumpkin (yes, this will take some muscle!) Once your pumpkin passes visual inspection, it's time to see how good the pumpkin is. While some are great for decorating and carving jack-o'-lanterns, that doesn’t necessarily mean they make the best ones for pumpkin pie or pumpkin soup.Though all pumpkins are edible, some are better for cooking depending on their flavor and consistency. There are several ways to cook a pumpkin. They include 'Baby Pam', 'Autumn Gold', and 'Ghost Rider'. Just make sure to store it at room temperature. If you see that, put the pumpkin back. It’s also all the delicious seasonal squashes—acorn, spaghetti and, most importantly, butternut. Stuffed and baked! Gourds, on the other hand, are not edible. They are great for kids to carve and for use as decorations. Now, the pumpkin is ready to be used for pies and baked goods, or just roasting the gourd's flesh. They should be nice and light golden brown when done. https://www.goodhousekeeping.com/.../cooking/tips/a22157/pumpkin-guide Enjoy pumpkin seeds as a snack, over yogurt or tossed into salads. Most pumpkins have a lot of seeds but the larger the pumpkin the more seed it will have. And because it's so versatile, pumpkin can be used everywhere, from breakfast to dinner to dessert. For cooking, select a pumpkin that weighs three to six pounds, which is large enough to make a few pies. When I grew an heirloom cheese pumpkin of uncertain origins a few years back, I was astonished that the flesh from the harvested … If you get a whiff of mold at either end, this likely means the pumpkin is bad. Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. If you’re a gardener and have lots of space, you may consider growing your own … You can use it in muffins, to fill ravioli or to stir into soups. There are so many ideas for cooking with pumpkin. Look for Frost Damage If you live in an area where frost is a concern, make sure the pumpkin has no frost damage -- which lessens its shelf life. To boil, slice open the pumpkin. Most people have microwaves, and the use the least energy, so I'll describe that here. Physical characteristics to look for in choosing a quality and fresh Jack-O-Lantern: + Choose a pumpkin that feels firm and heavy for its size. Pumpkins are good for all sorts of things (carving, painting, turning into pies). It’s more than just pumpkin spice everything. Skip any with a brown stem and opt for those that have dark green ones, which indicate that they were recently picked. It's a shame that the "ghost pumpkin" is relegated to the front porch in the fall, rather than used for white pumpkin recipes. To test that the pumpkin is done cooking, stab it with a fork. Pumpkins will keep for months in a cool (50 F to 65F dry, low humidity environment; such as a cool, dry basement. Their smooth tan skin is easier to peel than other pumpkins, and their orange flesh is flavorful and not stringy. Consider these tips to help you pick a carving pumpkin: The smaller pumpkin varieties are favored for cooking. Cooking a whole pumpkin can seem like an intimidating task, especially if you've never cooked any type of squash before. For best results, choose a sugar pumpkin, or pie pumpkin. What pumpkin is good for roasting? Carefully check the pumpkin for soft spots and dark bruises. Vegans take note: That ¼-cup serving also packs in 4.8 milligrams of iron, which is comparable to 6 cups of raw spinach. The same serving also boasts 6 grams of filling fiber. How to Choose a Pumpkin for Roasting. But even if you already have a go-to recipe you love, Saffitz has a tip that can be applied to any pumpkin pie: Let it cool in the oven. There is a lot of variety in pumpkins. To make a pumpkin pie! Inspect the whole pumpkin, especially the stem area, and pass on any with bruising or cracks. Carefully check the pumpkin for soft spots and dark bruises. Choose the small ones―the large, jack-o-lantern types often have odd tastes and textures. You also want to make sure the pumpkin you are going to cook is completely orange all over – that is how you will know it’s ripe, which will give you the best flavor. Put the squash on a thick tea towel to keep it steady, then use a large strong knife to cut it in half. So don't shy away from a dull pumpkin unless it's bruised or blemished. Separate the seeds and save them for roasting later. + Choose a pumpkin that has consistent coloring throughout. Other small pumpkins that are delicious include Baby Pam, the white Baby Boo and New … As pumpkins have very tough skins, some hard graft is needed to get into them. Her books include "Feed the Belly," "The CarbLovers Diet" and "Eating in Color." 50 Affordable Wines You Can Always Trust We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. The seeds and the … 1. I had such a fun time with my last recipe video that I decided to give it another shot. Regardless of the type of pumpkin you are looking for, there are some basic guidelines to select a good one. A misshapen pumpkin will not have a full cavity for seeds. Also, sniff around both ends of the pumpkin, both on its stem and the whitish area at the very bottom. The ideal carving pumpkin should have a shell that is hard enough to protect the pumpkin but still allows you to get a knife through it. Barbara Gillette is a Master Gardener, Herbalist, beekeeper, and journalist with decades of experience propagating and growing fruits, vegetables, herbs, and ornamentals. Round or oval pumpkins carve easier, give you more canvas to work with and have more yummy seeds for roasting. Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. Beyond the jack-o’-lantern, dinner. Never pick up or carry a pumpkin by its stem. Skip that giant pumpkin and save it to make a jack-o-lantern. In a stir-fry – This chicken and pumpkin stir-fry looks easy, autumnish, and very good . Valentina Celant I can’t believe you got 14 cups of puree out of a pumpkin! The choice between carving pumpkins and cooking pumpkins is actually very practical: Carving pumpkins should look nice and be fairly easy to cut through while cooking pumpkins should have a nice taste and texture. And once a pumpkin starts to rot, it can go downhill pretty quickly. Frances Largeman-Roth, RDN, is a nutrition expert, writer, mom of three and bestselling author. When choosing your pumpkin, look for a small brightly colored pumpkin that is deep orange with little green or blemishes. Scoop out the pumpkin flesh. cooking a white pumpkin isn't all that unlike cooking other varieties. It can be very difficult and even dangerous to try to cut through especially hard shells. The heavier the pumpkin, the thicker the walls. How do you pick a good pumpkin for cooking?