Pumpkins?

We have a pumpkin which has grown and taken over our garden patch of it's own accord but I don't know what to do with it! It's a crown pumpkin, do I cut it off the plant when it is grey or when it's big enough and it turns grey after it has been cut? And I heard it's best to leave them out in the sun after cutting them off for like a week, before eating them.

Any advice for this mum with only pale green fingers?

When my parents grew pumpkins (in the thousands in paddocks) they waited til they were grey and then picked them and left them in the shed for a few days before doing anything with them.

We've got several pumpkins growing out of our compost so it will be lots of pumpkin dishes for us too! Yummmmmm!

I was so sure you'd be the one to ask Becks! lol

At the moment they are a pale green-grey, it's kinda hard to describe. I guess the green of a granny smith apple mixed with the grey that they are turning to... if that makes sense?

I'm looking forward to pumpkin pie and roast pumpkin the most!! The awesome thing is that our garden patch was bare when we moved in (been here 5 months), it used to be a compost some time ago.... the pumpkin seed has obviously been waiting for us! And it's a massive plant too, we have 6 pumpkins at the last count.

Thanks ladies for your help!

I looove pumpkins! Anyone have or know of a good recipe for pumpkin pie, ive always wanted to try it

Pumpkin Pie
Pastry - buy, or:
1 cup flour
100g butter, softened
pinch salt
approx 1 tablespoon cold water to mix

Filling:
2 eggs, slightly beaten
1 teaspoon cinnamon
1 3/4 cup cooked, mashed pumpkin (approx 1/3 of a crown pumpkin)
1/2 teaspoon ground ginger
3/4 cup sugar
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 2/3 cup cold water

Mix all together; pour into a 22cm pricked pastry shell. Bake at 180 deg Celsius until set (approximately 30 minutes). To test, gently shake the dish and there should be no movement in the centre. Serve hot/cold.

Savoury like a puff pastry.