There’s truth in advertising.
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Queensland Blue or kabocha (JAPs, Kent etc.) variants are usual around my way. Might get different ones elsewhere.
Dirt cheap in season and make for some good eating. Roast 'em up with some toasted cumin seeds and herbs, curry 'em, soups, even scones. Om nom nom.
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There’s a spooning joke somewhere in there.
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In Northern Perfidious Albion, we use turnips (which are actually swedes) for jack o’ lanterns. Or at least we used to. Everything is spoiled now in our Grim, Meathook future. Bah.
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All right, I’ll “go there:”
New Pumpkin Spice Preparation H! From the makers of Pumpkin Spice Vagisil
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I was relieved and at the same time slightly disappointed that the rotten pumpkin in the topic pic lacked Trump lips and eyelips.
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I am to blame for the pumpkin craze (complicit at least).
I could eat pumpkin pie every day. I adore the heck out of pumpkin spice creamer. I grabbed breakfast from McDonalds 1-2x a week when they had PSL. The first beer I ever liked was a pumpkin ale (granted, most of the pumpkin ales are terrible … Trader Joes sold a good one though).
I got pumpkin space donuts the other day BECAUSE I COULD and they were amazing. 
:why_don’t_we_have_a_bat_emoji:
Where I live right now, Jack O’ Lantern pumpkins are available in non-mildewed varieties for mayyyybe two weeks out of the year. Two weeks which are nowhere near Pumpkin Pie day (and also not within two weeks of October 31st lol).
The pie pumpkins @anon67050589 mentioned aren’t even for sale here.
My family has a really great recipe for Zucchini cake (we got it from a magazine; the recipe is probably famous but I’m sheltered). I think I could make broccoli cake.
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Now I’m gonna have to make some pumpkin pie next time I get one.
With chunks of roast pumpkin, maybe some lamb or bacon, a few herbs… Lovely.
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Oh, ah, oh, I love me some pecan pie…'Tis my favorite pie cuz of the goop. And the pecans, but the GOOP! Apologies, I got excited there. bow
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It needs a bit of this
to go with it…
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Or just leave the crust out! There’s absolutely no reason one can’t make a batch of pumpkin pie filling and bake in a baking pan without a crust of any kind. It’s another huge favorite 'round these parts.
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That might pair well with my pumpkin spice Meth.
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If you could Pumpkin Spice Oxycontin, you’d have a retirement fund. I claim VP of Pumpkin Spice Oxy, or PSOXY.
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I might be more into punkin spice model glue. Get my huff on.
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PSLUE. I’m all markets, G.
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Never had marrow, don’t seem to grow them here. But I think they’re c. Pepo. And I generally don’t like c. Pepo varietals. Though crooked neck squash is dope.
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So do you eat the pumpkin seed shells along with the insides, or do you have to bite the outsides off (which is why I don’t bother keeping the seeds from pumpkins or getting non-shelled pumpkin seeds or sunflower seeds)?
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Separate the seed from the sinewy mass. Rinse and dry the seeds on a baking pan.
Bake at 350 for 10-15 minutes with a variety of toppings, yummy!
Pumpkin: remove innards, carve into quarters/sixths, drizzle with oil, and bake in shallow pan for 30 minutes. Same temp. Do a combo with rotations! More time? No probs, look for knife tender flesh or crisp/crunch/chewy seeds.
Delicious.
I suggest cinnamon and sugar on the seed.
Pumpkin’s nice, carved and sliced, but baked slowly, the lowly pumpkin shines.
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