-Sugar pie pumpkins have been moist and yummy.
-The big blue Jarrahdale pumpkin was spectacular! It had very thick pumpkin inside with minimal seeds. Its heavy weight was from all the pumpkin meat. It was nice and dry with a great flavor.

~You can warm the whole pumpkins in the oven to make cutting easier.

~Cut and scrape seeds (this is much easier than roasting whole pumpkins). Spread with plenty of tallow and salt liberally. Roast skin side down, meat side up on convection roast 350* until very soft and the moisture has mostly evaporated, leaving all the concentrated flavor in the pumpkin meat. That is why I don't roast them skin side up, because the sweet liquid goes all over the pan and does not stay in the pumpkin meat.

~Scrape the meat from the skin. Check if it needs a bit more salt to bring out the subtle flavor.

~Process with the immersion blender until as smooth as you can get it.

Freeze until you want to use it.

I like to saute it, when I take it from the freezer, in butter or tallow or lard to really concentrate the flavors and bring out the sweetness.

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