It is an annual herbaceous plant of the Cucurbiataceae family, commonly called yellow or sweet pumpkin. It has the following botanical characteristics: climbing stem; heart-shaped and lobed leaves; large yellow flowers with 5 petals; round large fruits, with a smooth or rough surface of gray, yellow or orange green, yellow or orange flesh.

The seeds can be eaten after drying (or roasting in the oven); also the flowers are eaten, and are delicious fried or simply blanched in the pan.

The pumpkin pulp lends itself excellently to a thousand uses: the pumpkin can be steamed or boiled to prepare soups and minestrone, but it can also be cut into cubes and cooked in a pan. An alternative method to prepare pumpkin is baking: after cutting the pumpkin in half, deprived of seeds and carefully washed, can be cut into wedges and cooked directly in the oven. But the uses of pumpkin in the kitchen are not finished yet: in fact, the pulp boiled or cooked in the pan, after being crushed, can form the basis for cakes and original treats.

Pumpkin pie:

mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.