Well, actually kind of a bluish-greenish grey. A few weeks ago I mentioned taking Hambet to the pumpkin patch, and how Iris and I brought home some heirloom pumpkins.
Mine was a bluish-gray thing, and I recently discovered that it is a"Jarrahdale" pumpkin.
Last weekend I set about cooking and eating it. This was the first time I'd cooked a pumpkin (I usually use canned.) I took out the seeds, scraped out the pulp, and cut the pumpkin into wedges. The wedges went on a baking sheet and into the oven for about at hour at 300 degrees.
After the pumpkin was cooked, it was time to puree the flesh. That was such a hassle. I went for the food processor first and discovered it's broken. So then I tried the blender, which was miserable -- I had to puree the stuff in microbatches, and even then it didn't work well -- the thick pumpkin kept getting wedged under the blades. I had to add bits of water so that it would move around in the blender jar.
Eventually I got the knack of it, but it wasn't until the second to last batch that I remembered the food mill. That would have been the ideal tool.
One pumpkin yielded about two pounds of cooked, pureed pumpkin flesh. I made a pie with half of it, and I might make some muffins with the other half.
I did save the seeds, so maybe I'll be able to grow my own grey pumpkins next year.