Edible pumpkins are very different than the jack-o-lanterns you see on Halloween. These pumpkins are generally smaller, sweeter, less fiberous, and the skin is thinner.
QUICK IDEAS: cut in half lengthwise, scoop out seeds and roast in the oven with oil and salt; skin and cube the pumpkin and freeze for later; make pumpkin bread!
Spiced Pumpkin Butter: Makes 4 cups
from Savory Sweet Life
2 lbs pureed pumpkin
1 1/2 cups apple juice
1 cup granulated sugar (adjust this to taste...fresh local apples are naturally sweeter than store bought apples which means you do not need to add as much sugar to the recipe)
3/4 cup firmly packed dark brown sugar
1 tablespoon pumpkin pie spice (I make my own mixture by using cinnamon, nutmeg, cloves and cardamom)
1) Combine all the ingredients in a large heavy bottom pot and bring to boil over medium high heat.
2) Reduce heat to very low and simmer for 1 hour, stirring every 20 minutes to keep it from burning.
3) Serve warm or cold. Store ina sealed jar up to 2 weeks.
**You can use a crock pot instead. Follow the same directions, but don't worry about stirring.