Pie pumpkins are best stored and treated like winter squash.
Baby Pam’s are small, round, orange-skinned mini pie pumpkins. These small pumpkins can be used in both sweet and savory dishes, including pies, soups, ravioli filling, breads, muffins or even a puree for young children.
Pumpkin puree can also be frozen for later uses.
A basic approach for cooking squash that can be used any number of ways. Cut pumpkin in half, then scoop out the seeds and fibers. Brush the cut surfaces with a thin film of oil and set the pumpkin, cut side down, on a sheet pan. Bake at 375 degrees until the pumpkin looks wrinkled, soft, and a knife pokes through the skin easily, usually around 30-45 minutes. The cut side should be richly browned and glazed. Pumpkin can be served warm or cooled for later use to make a puree, soup, or pie filling.