So, I put the pretty orange bowl out in the sun to dry and got to thinking about the possibilities this hard rind might have, if I incorporated it into my own pumpkin lines.
Then I wondered if baking would ruin the hardness of the rind, since that's how I typically prepare all of our winter type squashes. Usually I wrap in foil and bake for 1-2 hours, then scoop out the flesh from a floppy collapsing skin. So, I did that to the stem half of the pumpkin.
But even so, I still think there's some potential for this hard rind trait to be added into my hull-less lines maybe, to add another dimension of usefulness to them.
Here are the two halves of the shell put back together. The top (baked) is a little glossier and darker than the bottom. Now let's see how they dry down.