The world's largest pumpkin pie was made in New Bremen, Ohio on September 25, 2010, for the New Bremen Pumpkinfest. The pie was 20 feet in diameter and weighed 3699 pounds (1678 kg)

The previous record pie by New Bremen (in 2005) weighed 2020 pounds, which is only 11 pounds more than the record set in 2012 for the world's largest pumpkin.

New records were set in 2011 and 2012. The current world record holder is an Atlantic Giant pumpkin grown by Ron Wallace in September, 2012, which weighed 2009 pounds (911.3 kg). The 2011 record was by Jim and Kelsey Bryson, weighing 1818.5 pounds (824.9 kg).

The best combination of spices for homemade pumpkin pie is as follows:

1 teaspoon ground ginger

1 to 2 teaspoons ground cinnamon

1/4 teaspoon ground cloves or allspice

If you are using the pre-mixed pumpkin pie spice, use 2 to 3 teaspoons.

Pumpkin is called as Gummadi kaya or Gummadi pandu in Telugu.

No, the largest fruit is the jackfruit.

I think the smallest pumpkin weighs about 4 or 5 pounds tops!

Yes, it has a two-cotyledon seed.

if they are broken open they will eat the insides

No

That really depends on the pumpkin. Generally, larger pumpkins will have more creases. Larger pumpkins have more surface area, and are more likely to have a larger amound of creases.

According to a recipe on the Famous Recipes site use 1 3/4 C pumpkin puree

The pumpkin roll was created by a Italian man in the 20th century. His name was Atoni Figakroski, it was created in Rome on the 22nd of October 1924.

It has a mildly sweet taste, a smooth and somewhat heavy texture on the inside and the crust is just regular sweet cookie dough flavoured and textured. The pumpkin taste is strong but not over powering and and it is very soft to bite into.

hope that answers your question

[1] Filling and puree tend to be the same, except the latter refers to an extra processing step. [2] Puree means that the filling's put into a blender. Water or some other liquid such as milk may be added if the filling's chunky and thick. [3] So puree makes the filling smoother. And it makes the filling more flowable and pourable from one container to another, or from one container to a pie shell or serving dish.

As far as we know, Antarctica is the only continent without pumpkins (and most other plants). It is possible that some are grown experimentally at the scientific stations.

Pumpkin flour is the result of slicing the pumpkin, then drying the pumpkin slices using either the dehydrator or the sun. After drying the pumpkin is then ground to make the flour.

Cooking pumpkin seeds is not very hard or complicated at all. However, if cooked right, pumpkin seeds can quickly become one's addition. Youtube has lots of videos on how to cook pumpkin seeds.

The gooey stuff in a pumpkiin is called the pulp or,meat.

yes

• Perhaps cooking it in a copper pie pan.
• Odd chemical reactions can be caused by additives in milk, baking powder, and cleaning products, as well as the metal in pans or baking dishes.
• Leavening. If you used a lot of baking powder (sodium bicarbonate/sodium aluminum phosphate) in your crust, the pH of your filling can react with the leaving to turn it green. In the commercial food industry, companies that offer uncooked filled pastries (especially blue berry and cherry fillings) that use chemical leavening (Baking Powder) will use a fat or protein encapsulated leavening to stop the leaving action until ready to cook. Swanson Cobblers for instance.
• A younger sibling could have put some green food coloring in the batter.

Kaddu Beej

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