We still have plenty of our big heirloom pie pumpkins left. Their bright orange pulp tastes great in pies, soup, and muffins. To cook, simply quarter the pumpkin and put on rimmed baking sheets. Bake at 350 for a couple hours then scoop out the flesh. Don't forget to drink the juice - it's a sweet warm drink. The pulp freezes great for later use.
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