After hearing of a friends' experiment with baking a pumpkin, I decided to try it myself. I got a large one because that was the best deal, and there were differing opinions online as to whether smaller or larger pumpkins were better for baking. I didn't have any trouble with mine, but I haven't used the puree in a recipe yet, so we shall see.
I forgot to take a picture of my pumpkin until after I had cut it open, so here's the fused together version. =)
instructions "cut the stem off and cut in half" are easier said than
done! That pumpkin was tough skinned! I obviously have never carved a
jack 'o lantern, either. =)
I then cut the large sections
into four smaller pieces, placed in a pan with water in it to keep it
moist, covered it with foil, and put in an 350 degree oven for about an
hour. It should have the consistency of a baked potato only not, because
it's a baked pumpkin.
Somewhere along here my camera died and
then froze on me and wouldn't turn on no matter what I did, so I have no
more pictures, except for this one the next day of my bags in the freezer.
If you like pumpkin, that is.