Even the sharpest knife is going to have a problem with a pumpkin. And unless you have deadly aim, you’ll get mixed results with a strong thwack from a cleaver. A hacksaw is the best solution I’ve found — pull off the stem and they’re open in seconds.
These pumpkins turned into these:
If you buy canned pumpkin you’re a chump. To make pumpkin pie, cut, scoop, and roast pie pumpkins. Combine .5 cup granulated sugar and .25 cup brown sugar with some powdered cinnamon, ginger, cloves, nutmeg, allspice, and salt (when people ask for your secret, it’s the nutmeg; add a little extra). Beat two eggs and add the dry stuff. Beat in 1.75 cup roasted pumpkin. Beat in a can of evaporated milk. Pour into shell and bake, 15 minutes at 425F and then 350F until done.
Traditionally pumpkin is boiled. But roasting brings out the pumpkinishness in a way you can’t get otherwise, and is actually a lot easier. The other secret here is that this is technically a custard, not a pie, so you don’t even need a pie shell, just bake in a water bath. And by the way, if you buy whipped cream, you’re also a chump. Make your own! The recipe is included in the name: whipped. cream.
– Roasted Pumpkin Soup