Just like everything in life, not all pumpkins are created equal. Some are actually favored for cooking and baking because of their high sugar content. I like to use a lot of my pumpkins just for fall decorating, but I grew a lot of sugar pie pumpkins this year, because they last forever, taste great, AND they look festive on my front porch.
If you are headed to the store to buy a pumpkin for cooking and/or baking {or planning out your garden next year} there are a few varieties that are better than others. Smaller varieties tend to work best in baking. The Small Sugar pumpkin and the New England Pie pumpkin are the most popular. They have smooth flesh and get sweeter the longer they sit. The white pumpkin, the Lumina, is also a good choice for baking. A 3-4 pound pumpkin is ideal for flavor. Don’t be put off by a dull orange flesh–the sweeter pumpkins dull faster, but it does not affect the flavor on the inside.
If you are lucky enough to have a farmers’ market with a little more variety nearby, you should try to find the Cinderella or the Jarrahdale pumpkin. They are supposed to be super sweet and great for baking. Make sure to pick your local farmer’s brain about other varieties too. Wise, they are about such matters. {Sorry, I think I just channeled Yoda, it won’t happen again.}
If it is roasting the seeds you are after, pretty much any pumpkin will do. Seeds are another great way to try out a little more obscure varieties, because each seed has a slightly different flavor.
What is your favorite pumpkin to cook and bake with?
~Mavis
If you’ve never baked a fresh pumpkin before, check out my easy How to Cook a Pumpkin tutorial.
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Katie @ Life Lived Intentionally says
I started some Sugar Pumpkins, but a nasty slug came by and cleared them out for a midnight snack. Next year! I’ll definitely be purchasing some Sugar Pumpkins to console myself and I’ll try out your baking method. Thanks for posting! I’m going to be purchasing some sluggo soon. I’m working on a fall/winter garden, and they keep eating my seedlings.
Wendy says
Our favorite for pumpkin pie is the Blue Hubbard Squash. Nice smooth texture. We tried to grow some this year, but sadly it never came up, so we’re getting some from my sister this year.
Dena says
Love the 12 picts of how to do puree – nice & consolidated!
Laura says
I grow Cinderella, but they never get very big. They have thick flesh, so lots of nice puree.
Otherwise, I don’t have a favorite. I just buy what is cheap and cook them up! I even cook our Jack-O-Lanterns after Halloween. I actually puree more squash than pumpkins (well, they are pumpkins too, but you know what I mean), since squash is cheaper, grows better for me, and tastes identical to pumpkin in recipes.
Ellen in Clackamas says
In one of the early years of my gardening experience I decided to make pumpkin puree using the Jack-o-Lantern pumpkins I had grown for the kids. I was such a novice I did not know there specific pumpkins/squash that were better for this. So I cut and boiled and mashed and ended up with a big pan of stingy orange mush! Much, much better to use the right varieties!!!
Lisa L says
Mavis, how do you like your Blendtec? I’ve been tyring to decide between that and a Vitamix but I’ve heard so many great things about Blendtec…why did it get your vote?
Mavis Butterfield says
Actually the HH bought it. I LOVE it. Seriously, we use it daily. 🙂
Donna in VA says
My favorite kind of pumpkin is FREE….But I do buy some of the jack-o-lantern pumpkins and cook them up too. A pumpkin with thick flesh works fine and is worth the effort. I bought 2 last year and snagged 2 that people tossed into the woods in November. I love cooking all the things you can make with pumpkin.
Shannon says
We grew Cinderella this year up here in Fairbanks, Alaska. We started them inside in February, and planted them June 1st. We have/had about 15 of varying sized…some pretty big! I’ve already made 2 pies and some muffins!
Mavis Butterfield says
WOW! Growing pumpkins in Alaska. That is awesome.
Jackie M says
Great variety is Boston Marrow, along with Rouge vif DEtampes. That is the Cinderella pumpkin. Ours grew 40-50 pounds here in zone 2A! I also really loved Sweet Meat squash, Wonderful. Winter Luxury is a lovely pie pumpkin but it really needs a lot of time to mature. We got a hard frost very early this year so I didn’t get as many as I would have liked but will end up with a lot for the freezer!
kcb says
Libby’s Canned!
Diana says
The best in my opinion is Crown Prince, best taste in pies, soups and dips.