Anyone have any thoughts on the concept of cooking pie pumpkins and eating them like squash, rather than making pies out of them?
The only difference would be the spices you use for flavoring.
Pie pumpkin flesh with butter, salt and pepper tastes like Butternut squash to me. *SHRUG*
I find pie pumpkins easier to process, but with a smaller seed cavity there are less pumpkin seeds to roast. :(
Two of my faves are, ‘Winter Luxury’ and ‘Rouge Vif D’Etampes’ (Cinderella Pumpkin) if you have the room. I think both are heirloom varieties.
Let’s ask The Pumpkin Queen, shall we? Ellendra? :)
I replied on the other thread, but I’ll post it here too, in case anyone needs to see it.
Pumpkins are, technically, a type of squash. Each variety tends to have a different flavor, but they can be substituted for each other. Your recipe might need to be adjusted for the varying levels of sweetness.