For many this year, the pumpkin harvest will be early and the pumpkins will be serving their fall decorating purposes.

But, just as the goose gets cooked, so will the pumpkin! The pulp from pumpkins and their next of kin, squash, can be used to make custard, pie, bread, cookies or cake.

Actually, pumpkins are members of the gourd family that also includes winter and summer squash, watermelons, cucumbers, muskmelon and gourds. Often when squash is mentioned zucchini comes to mind. However, as we approach fall, winter squash and pumpkins are plentiful—and here are some cooking and storage tips from the pumpkin patch!

If you want to keep your pumpkin for decorative purposes, it needs to be cured. Place on shelves or screens so air can circulate around them in a cool place (50 to 55°F). When they are cured and mature, a thumbnail pressed into the flesh of the pumpkin won’t break the skin. Mature pumpkins will keep for several months.

If your pumpkin is ready to be cooked, pierce small pumpkins several times with a sharp knife to prevent explosions and bake whole on a tray in an oven at 325°F until a knife penetrates the skin easily.

For larger pumpkins, halve and bake on cookie sheets, cut side down. The length of time depends on the size of the pumpkin. Pumpkins also can be cooked in the microwave oven using the same method.

When cool, quarter pumpkins and peel off the outer skin. It should come off easily like the skin from a baked potato. If not, bake a little longer. Scoop out the seeds and stringy membrane. The puree is then ready for freezing or your favorite dish.

To preserve pumpkin (or other squash relatives), freezing is the easiest way and it yields the best quality product. An added advantage is you can freeze pumpkin puree in amounts needed for your favorite recipes. Thaw in the refrigerator and you’re ready to make pie, cake, cookies or bread.

Canning is another option and because of pumpkin’s low acidity, pressure canning is a must! It is not safe to can mashed or pureed pumpkins or squash. The mixture is so thick that no safe processing time has been established. Instead you need to wash, remove seeds, peel and cut uncooked flesh into 1-inch cubes. Boil 2 minutes in water. Fill jars with cubes and cooking liquid. Leave 1-inch headspace. Adjust lids and process pints for 55 minutes at 11 pounds pressure or quarts for 90 minutes at 11 pounds pressure. This is using the reference for a dial gauge with your location elevation between 0 and 2,000 feet, which includes Northwest Missouri. A disadvantage of canned pumpkin and squash cubes, you must drain and puree it before using it in most recipes.