What are you baking today (2025)?

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Alright, so last night I took the carving pumpkin and processed it. First of all, here’s a side-by-side of the two:
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Pie pumpkin on the left, carving pumpkin on the right (it looks shiny because I washed the dirt off).

I chopped it up and tossed it in the oven. It took longer to cook than a pie pumpkin - I ended up cooking it for 65 min, although I probably should have kept it in for even longer (pie pumpkins take about 45 min). The skin also was harder to peel off than a pie pumpkin, but that may have just been because it was a tad underdone. Anyway, I peeled off the skin and tossed it in my Vitamix (it took several batches).

OK first of all - it made SO MUCH!
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That’s a giant container of pumpkin. I’m going to have to freeze some of it (I already made pumpkin muffins this morning).

I gave it a taste - it tastes fine, pretty similar to a pie pumpkin but maybe a bit less sweet. I will try to process the pie pumpkin and do a side-by-side taste comparison later this week. They say that carving pumpkins are tougher than pie pumpkins, but because I puréed them I don’t think it matters in this case.
 
Herbaceous said:
Alright, so last night I took the carving pumpkin and processed it. First of all, here’s a side-by-side of the two:
View attachment 136190
Pie pumpkin on the left, carving pumpkin on the right (it looks shiny because I washed the dirt off).

I chopped it up and tossed it in the oven. It took longer to cook than a pie pumpkin - I ended up cooking it for 65 min, although I probably should have kept it in for even longer (pie pumpkins take about 45 min). The skin also was harder to peel off than a pie pumpkin, but that may have just been because it was a tad underdone. Anyway, I peeled off the skin and tossed it in my Vitamix (it took several batches).

OK first of all - it made SO MUCH!
View attachment 136191
That’s a giant container of pumpkin. I’m going to have to freeze some of it (I already made pumpkin muffins this morning).

I gave it a taste - it tastes fine, pretty similar to a pie pumpkin but maybe a bit less sweet. I will try to process the pie pumpkin and do a side-by-side taste comparison later this week. They say that carving pumpkins are tougher than pie pumpkins, but because I puréed them I don’t think it matters in this case.
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Love the kitchen testing!!!
 
Herbaceous said:
I chopped it up and tossed it in the oven. It took longer to cook than a pie pumpkin - I ended up cooking it for 65 min, although I probably should have kept it in for even longer (pie pumpkins take about 45 min). The skin also was harder to peel off than a pie pumpkin, but that may have just been because it was a tad underdone. Anyway, I peeled off the skin and tossed it in my Vitamix (it took several batches).
Click to expand...

Try cooking pumpkin or squash in the microwave. It takes a fraction of the time. A butternut squash takes about 10 to 12 minutes cooked whole (pierce with sharp knife a few times and just pop it in whole). Its then easy to cut and the seeds flop out easily too.

I realise a large pumpkin might not fit in a microwave though! But it can also be cooked in the microwave chopped up.
 
Herbaceous said:
I also let the seeds dry out overnight, and they’re in the oven roasting right now.
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Roasted, salted pumpkin seeds are delicious. There was a nice lunch lady in elementary school who would make them homemade and bring them in for a snack for herself, and she always shared them with me. I loved them.
 
Puggles said:
Roasted, salted pumpkin seeds are delicious. There was a nice lunch lady in elementary school who would make them homemade and bring them in for a snack for herself, and she always shared them with me. I loved them.
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For the love of chompers!
 
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