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Description

Cut the top off (be caseful not to cut yourself
Slice that pumpkin in two halves (be careful not to cut yourself)
Separate the seeds for planting or cooking
Preheat the oven to 375
Throw the flesh and top in the oven for 45 minutes
Pull it out
let it cool
scoop the flesh into the blender to make puree and eat the skin
Eat around the top, skin and all
Throw the stem into compost or something
That’s how you pumpkin!

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kleptomage
Pixel Perfection - I still call her Lightning Bolt
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@Earthquake!
There’s a site called worldwidegiantgrowers where they sell seeds from giant plants. I bought the seeds from a pumpkin that grew to 1,107 pounds so I knew it would have the right genetics.
kleptomage
Pixel Perfection - I still call her Lightning Bolt
Lunar Guardian - Earned a place among the ranks of the most loyal New Lunar Republic soldiers (April Fools 2023).
Magnificent Metadata Maniac - #1 Assistant
Perfect Pony Plot Provider - 10+ uploads with over 350 upvotes or more (Questionable/Explicit)
The End wasn't The End - Found a new home after the great exodus of 2012
Fine Arts - Two hundred uploads with a score of over a hundred (Safe/Suggestive)

@Earthquake!
I suppose I should try the skin.
This year I grew two pumpkins from seeds I got from a pumpkin that grew to over 1,000 pounds. I wasn’t able to give the plants full attention and for some reason they didn’t grow for all of June, but the pumpkins still got large - I’d estimate 80 to 100 pounds without dragging them onto a scale.
kleptomage
Pixel Perfection - I still call her Lightning Bolt
Lunar Guardian - Earned a place among the ranks of the most loyal New Lunar Republic soldiers (April Fools 2023).
Magnificent Metadata Maniac - #1 Assistant
Perfect Pony Plot Provider - 10+ uploads with over 350 upvotes or more (Questionable/Explicit)
The End wasn't The End - Found a new home after the great exodus of 2012
Fine Arts - Two hundred uploads with a score of over a hundred (Safe/Suggestive)

Not every pumpkin and squash is good for eating. I had a French variety called Rouge Vif D’Tampes and it was very bland. Large pumpkins are often very stringy. Good eating varieties are sugar pumpkins, blue hubbard, butternut, buttercup, honeynut (a small sweeter butternut), acorn, Long Island cheese, and Jarrahdale.
I’m not sure pumpkin skin is edible. Every recipe I’ve ever seen says to peel it off.
You can scoop out the flesh and mash the squash in its skin like a baked potato. Just just add some butter, brown sugar, and salt.