Pumpkins are part of the "gourd" family that includes watermelons and other types of squash. Easily recognizable, they come in all shapes—from the front-porch variety that make great jack o’ lanterns, to the gigantic. Here are some things that we may all be able to do to use up every piece of this delicious gourd.

From Alexandra Guarnaschelli
-The outside: Small sugar pumpkins can make a really fun soup bowl for pumpkin soup. Simply cut around the top and scoop out the insides of a small pumpkin. Place it in an oven at a low temperature (250°F) for about 10 minutes to dry it out slightly and dull the "raw" taste. Fill the "bowl" with warm pumpkin soup.

-The seeds: I always like the seeds of smaller sized pumpkins because they are smaller, more tender and sweeter in flavor. You can turn the seeds into a sweet or savory snack. I also love to add toasted pumpkin seeds to homemade granola mix this time of year.

For sweet pumpkin seeds:

1. Preheat the oven to 300F. Wash any excess flesh surrounding the seeds scooped from a pumpkin. Dry them thoroughly. For every cup of seeds, toss them in a bowl with 2 teaspoons vegetable oil to coat them. Add ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and 1 tablespoon honey. Mix to blend.

2. Pour the seeds out onto a baking sheet so they sit in a single layer. Bake until crispy and light brown, 45-60 minutes. Allow to cool slightly.

For spicy pumpkin seeds:

1. Preheat the oven to 300F. Wash any excess flesh surrounding the seeds scooped from a pumpkin. Dry them thoroughly. For every cup of seeds, toss them in a bowl with 1 tablespoon vegetable oil. Add 2 teaspoons paprika, 2 teaspoons sea salt, 1 teaspoon ground black pepper, and 2 teaspoons ground cumin. Toss to blend.

2. Pour the seeds out onto a baking sheet so they sit in a single layer. Bake until crispy and light brown, 45-60 minutes. Allow to cool slightly.

-Pumpkin pies: my mother always used canned pumpkin for pies when I was growing up. I always wondered if fresh roasted pumpkin wasn't better? I made a pie with fresh cooked pumpkin. The result? A watery pie! Lesson learned. Now I roast my pumpkin flesh in the oven until tender. I transfer the flesh to a colander lined with cheesecloth and allow the pumpkin to drain of excess water overnight before making the pie. The fresh taste of the second pie made me see how fresh pumpkin can be worth the extra work.

-Pumpkin for breakfast? I like the texture of cheese pumpkins and the flavor of sugar pumpkins. I like to split a sugar pumpkin, drizzle a little honey and molasses on the insides, and top with a little melted butter. Roast until completely tender, scoop out the flesh from each half, and drain overnight. This purée is a delicious compliment for a stack of tangy buttermilk pancakes or even used as a substitute for jam on toast.

Fresh Pumpkin Pie from Martha Stewart

1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree or canned
3 large eggs, lightly beaten, plus
1 egg for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
4. Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.
Yield: 8 servings