Recipes using fresh pumpkin include pumpkin pie and roasted pumpkin with shallots. The methods used to cook a fresh pumpkin in these recipes include microwaving and baking.
To make pumpkin pie, cut a medium pumpkin lengthwise, and discard the seeds. Place the pieces cut side down in a microwave-safe bowl, add 1 inch of water and microwave on high for 15 to 18 minutes. In the meantime, roll out enough pastry to fit a 9-inch pie plate, and transfer it to the pie plate. Next, drain the pumpkin, scoop out the pulp, mash it and set aside 1 3/4 cups of the puree. Mix the puree with 2 eggs, 3/4 cup of brown sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground cloves.
Slowly beat 1 cup of milk into the mixture, and pour it into the crust. Bake the pie for 15 minutes at 425 degrees, then reduce the heat to 350 degrees and bake it for an addition 40 to 45 minutes. Let the pie cool before serving.
To make roasted pumpkin with shallots, peel, seed and cut a 4-pound pumpkin into 2-inch pieces. Toss the pumpkin with 4 quartered shallots, 3 tablespoons of olive oil, 1/4 cup of sage, salt and pepper. Place the vegetables on large rimmed baking sheets, and roast for 30 to 35 minutes at 450 degrees, rotating the sheets and tossing the vegetables once halfway through.