For this instructable, you'll want to use pie pumpkins. These are smaller and smoother than jack-o-lantern pumpkins and taste much better. Pie pumpkins are closer to the size of a small melon, like a honeydew.
2 pumpkins will provide enough baked pumpkin for a pie and a couple of small loaves of bread.
You'll also need:
- A sharp, non-serrated knife
- a cutting board
- some tin-foil
- a large pan for baking
Step 1: Cleaning the Pumpkin
Then, cut the pumpkin in half. I find it's easier to cut in a square around the stem and that weird spot on the base, since they're pretty woody areas. It's best to use a non-serrated knife for this, and to be careful. Make a lot of small short cuts rather than trying to go all the way through in one shot.
Once your cuts go all the way around, pry the pumpkin apart. If your cuts are clean enough, this will be easy, but if they're not, you may want to try putting one half on the counter, and leaning on the other half to let your weight do the work for you.
After you've separated your pumpkin halves, use a spoon to scrape out all the seeds and stringy stuff. I usually just throw all this away, but you can save the seeds for toasting if you like.
When you're done, you'll have two nice clean pumpkin halves. Making them this clean before baking saves some trouble after they've been baked and are soft and mushy.