Only if you have dull knives. That being said, they are so small I just bake them whole.

You can cut them with sharp knives. Some people talk about using machetes (or maybe chainsaws), but I've never had one with a rind so tough that I had to restort to that. I do joke about it a lot though.

That thick, dense rind is why the Seminoles can store for many months. I've had them last up to 18 months in perfect (dry, not too humid, no freezing temperatures) storage conditions, and even up to a year or longer when just stored in the potting shed or garage, where they are exposed to freezing temperatures.

I don't know about seminole, but I've had quite a time opening C. Moschata variety pumpkins. Hack saw. I did. Eventually, I just get it cut sufficient to get into the oven to bake.

They are easier to cut if you roast them in the oven first....350 degrees is fine. I've done it with virtually all kinds of moschatas, and you can do it with some of the smaller pumpkins like Sugar Pie. It doesn't work well with the big pumpkins sold for jack-o-lanterns. The jack-o-lantern types really don't have good flesh for cooking, and it often is very watery and has poor flavor, making it a waste of your time.

Thinking back, I should have set the entire pumpkin on the rack. These were Old Timey Cornfield. Some of them got really big. More the merrier, tho..

Thanks' everyone.