Pie pumpkins are smaller than their Jack-o-lantern decorative pumpkin counterparts, and are edible.
To store pumpkin:
Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze. Under the best conditions, they should keep for 3-4 months.
To prep pumpkin:
Cut open pumpkin. Scoop out the seeds and pulp. Save the seeds to roast.
To cook pumpkin:
Steam 1-2 inch chunks for 15-20 minutes. Puree or top with butter and use for your pumpkin pie filling. Or you can boil 1-2 inch chunks in salted water until tender, 8-10 minutes. Or cut pumpkin in half, scrape out seeds/pulp, and bake cut-side down with 1/2 inch of water in the pan at 400 degrees for 45 minutes. Then allow to cool and scrape the flesh out and puree in food processor. Pumpkin seeds make a great snack too, baked in some olive oil and salt at 350 degrees until browned.
To freeze pumpkin:
Cook pumpkin and mash or puree it. Then pour it into ice cube trays and freeze. Pop the frozen cubes into freezer Ziploc bags.
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