What type of pumpkins can I use for cooking?  

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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"Why do I always hear I shouldn't cook jack-o-lantern pumpkins? What type should I use and how do I cook it?"

Jack-o-lantern pumpkins are great to carve, but too watery and stringy to enjoy eating. Go with sugar pie, baby bear and cheese pumpkins instead. To make easy work of cooking a pumpkin, start it in your microwave for 2 minutes. Then, cut the pumpkin in half with a sharp knife and scoop out the seeds and stringy pulp. Next, place the pumpkin halves, cut side down, on a baking sheet pan and roast in a preheated 375° F oven until the pumpkin flesh is tender, which takes about an hour. When the pumpkin is cool enough to handle, scoop out the tender pulp to use in your recipe.

For tips on cooking pumpkin, watch our video and see 7 Ways with Pumpkin for great recipes.

Marge Perry
Oct, 2010
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