Q: I recently bought some pie pumpkins, intending to make them into pumpkin pie (or at least to freeze the pumpkin puree) but one of them had a mysteriously extra-thick shell which required pointing the knife tip into the pumpkin and hammering at it to even break through! When we finally got it open, it cracked unevenly and there was a 1/8" to 1/4" very hard skin/shell all the way around!
Even after roasting it for over an hour, this part was hard as a rock. The cooked flesh didn't end up with the right consistency, either. Any idea what happened? It looked and felt completely normal from the outside.
Sent by Ellen
Editor: Wow! We have no idea, Ellen. Readers, have you ever encountered a pumpkin like this?
Related: How To: Cut a Pumpkin
(Image: Faith Durand)