What part of a pumpkin is the best to use for your pumpkin baking needs?

Question

I've just cut open a baking pumpkin, and I'm unsure of what exactly is going to be useable to make my pumpkin bars. Is it just the stringy stuff that is wrapped up in the seeds, or will it be just about everything except for the skin of the pumpkin and the seeds? Thanks in advance!

I received this pumpkin from a friend, and she has made this same recipe without having to puree or add seasonings, and it turns out wonderfully. Apparently the strings soften up during the baking, so it don't need to do anything about that. I'm making pumpkin bars, not a pie.

Answer 1

you'll need the solid flesh. So scrape out the stringy stuff and cut off the skin.

Don't throw away the seeds, they are edible. Remove as much of the stringy stuff as you can, toss the seeds in a little oil, then bake them for about 10 minutes, stirring to turn them. Tasty little snack.

Answer 2

scoop out all the slime, seeds, and string. use the meat of the pumpkin the light yellow meat that is under the skin. Me and my mom always use canned pumpkin found in the fruit or veggie canned goods aisle in the stores. Tastes just as good and is so much easier. I won't tell a soul if you want to throw out that pumpkin and used canned. You will have to cook it and puree it then add seasonings and make your pumpkin custard for the pies. Boring and bother. Use canned!!

Answer 3

Use the flesh of the pumpkin- you can save the seeds and roast them and eat them later-I cooked my pumpkin- mashed it then pureed it- I only did that once= the next time I bought canned- much easier- D

Answer 4

you use the seeds from the inside of the pumpkin

Answer 5

The inner shell...take out the seeds and strings

Answer 6

I did it once to. So let this be a lesson for you. Next time buy caned.