Pumpkin

Don't mistake the halloween type pumpkin for PIE pumpkin and eat it yourself!  Blech! 

The easiest way to do pumpkin is split it in half, scoop out the seeds and gunk, then put it in the oven on a baking sheet.  When it's cooked, easy peasy to scoop out the flesh.  And yeah, freeze to your hearts content.

I guess you could use it in their food and treats.  Pumpkin is the doggie pepto.....but I don't see any reason not to include it in ther food.

I only toss the seeds -- the roughage inside is part of the fiber.  And yeah I feed it to them most every week.  You have to gauge it by YOUR crew how much simply is good fiber vs. how much gives them the runs.  I hack it up and boil it (cos I don't run my over for NOBUDDY any time of the year *crossing eyes* -- too darned hot).

glenmar

Don't mistake the halloween type pumpkin for PIE pumpkin

Really??? What kind of pumpkins are used to make pie from scratch??

*If* I were to do it in the oven, how will I know when it's done and what temp do I cook it on??

pie pumpkin is usually labelled as such -- they're smaller and heavier.  It's a less fibrous form of pumpkin and has a bit more flavor.  Jack pumpkins are mostly hollow -- pie pumpkins look more like acorn squash inside -- mostly flesh.

If you bake it I **think** you have to scoop the flesh out of the skin -- you simply cook it til tender (depends on how much/how big it is) and I'd cook it at prolly 350, maybe covered with tin foil with a bit of water inside to keep it moist.  You want to be able to mush it with a fork -- not just pierce it easily but you need to be able to mash it to break down the cellulose.

When I cut it up and boil it I never peel it, nor do I have to scoop it out of the skin -- it's completely consumable if you boil it/steam it.  But then I'd also reserve the water to use for some other part of your cooking -- I'd never toss it -- too many vitamins in there.

Callie to the rescue again!  One other thing, the pie pumpkin is typically a darker orange flesh.

I cook the things like an acorn squash......cut them in half, scoop out the seeds, place cut side down on a baking sheet and slide in the oven at 350.  When they are fork tender...fork slides in through the shell ultra easy, they are done.  And they pretty much slide right out of the shell with a little spoon action.