Although all varieties of pumpkins are edible choose smaller pumpkins for eating. Sugar pumpkins are usually labeled by the market for cooking purposes as opposed to those used for decorating or Jack-o’-lanterns.

Pumpkin seeds can be toasted on a cookie sheet in the oven at a low temperature. Be sure to stir them often and watch for burning. Some prefer to soak the seeds in salt water before toasting.

Shelled pumpkin seeds can be used as a less expensive alternative to pine nuts in recipes.

Try cooked mashed pumpkin in cake and muffin recipes for added moisture and texture.

Higher temperatures cause pumpkin flesh to become stringy. If you end up with a stringy pumpkin, you can beat the pulp with an electric mixer on high speed for ten seconds and then switch to low speed for sixty seconds. The strings should wrap around the beaters for easy removal.

Homemade pureed pumpkin for pies is usually much thinner in texture than canned. To alleviate excess moisture, bake rather than steam or boil the pumpkin. Mash and drain through cheesecloth before using in pies.

For cooking purposes, choose smaller sizes, which will have more tender, flavorful flesh.

Select pumpkins which are free of blemishes, harvested with their stems intact, and those which feel heavy for their size. Unless they are waxed by the grower, a shiny skin indicates the squash was picked too soon. Look for a dull finish.

Plan on purchasing 1/3 to 1/2 pound of pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds.