is there a difference between carving pumpkins and cooking pumpkins?
mike
Jacqueline C asked:
I have a recipe that calls for fresh pumpkin and I wanted to know if it is the same as the kind that I make a jack-o-lantern out of.
9 Responses to “is there a difference between carving pumpkins and cooking pumpkins?”
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September 26th, 2008 at 11:25 pm
yes
a pumpkin is a pumpkin
September 27th, 2008 at 5:29 pm
same thing…. oil up the inside and outside of a hollowed pumpkin… season inside with salt & pepper, put top on and put on a baking sheet for 20 mins on 350 degrees…. Youll notice once the pumpkin is cooked, its fork tender, and will shrink.
September 28th, 2008 at 12:57 pm
theres only one kind of pumpkin the carving kind unless u use canned pumpkin
September 30th, 2008 at 9:13 am
Yes and no. A carving pumpkin tends to be too big to be tasty but you can eat them. It’s just that the flesh will be woody, less sweet and more fibrous than in a smaller pumpkin.
October 3rd, 2008 at 9:06 am
Carving pumpkins are bigger, cooking smaller…
but they both work if you want to cook with them. Scoop out the seeds etc… cut into workable sizes and put on a sheet pan, add brown sugar or syrup add some cloves and let bake. with a spoon scoop out the pumpkin and use as needed in recipe.
October 6th, 2008 at 12:15 am
You can use the large ones most people carve for cooking, but the smaller ones are usually a bit better for cooking, especially pies, since they tend to be softer and sweeter than the big ones. Once you put it in a pie or bake it into cookies, most people aren’t able to tell the difference.
October 7th, 2008 at 3:27 am
you can use both kinds of pumpkin the smaller ones are sweeter I have used the big ones for pie cut and peel hard skin off boil until tender like you would potatoes drain and mash until smooth or put in food processor then use in recipes I have made delicious pumpkin pies
October 7th, 2008 at 9:13 am
carefull….does it call for fresh RAW pumpkin? That would mean carving the pumpkin and then cooking it (like you would a potatoe) then Milling it out to get rid of the fiberous stuff…then using the cooked/cleaned pumpkin
October 8th, 2008 at 6:27 am
Actually, the smaller pumpkins make better pies and pumpkin recipes. The big ol’ things can be a little tough and a little flavorless. Go for the smaller ones. Sweeter, meatier, and lots more flavor.