I bought a pie pumpkin on impulse a few weeks ago. It was nice decoration on the dining room table, but I started feeling like I should actually cook it since I had spent money on an edible pumpkin (and an organic one, at that). So, I embarked on my most labor-intensive pumpkin-related undertaking so far: Pumpkin Stuffed with Everything Good.
All cleaned out. It's been a while since I've carved a pumpkin, and I forgot what a pain it is to get all of those seeds and slimy strings out.
The thing is, pumpkin doesn't actually taste that good unless it's pureed and combined with lots of spices and/or sugar and/or fat. The stuffing in this recipe is good, and baking it in a pumpkin looks cool, but I wouldn't say it's worth the work of messing with the pumpkin. I'll stick with tastier and slightly easier to work with butternut, acorn and spaghetti squash (and canned pumpkin) for the rest of this fall.