I am often asked which pumpkins are best for cooking...
This means that the types of pumpkins for cooking are really just hard-skinned squash.
|Cinderella Heirloom Pumpkin|
Cinderella pumpkin – Cinderella pumpkin looks just like the pumpkin that transformed into Cinderella’s coach. It has thick, sweet, custard-like flesh.
|Jarrahdale Pumpkin, |
see what I mean about the thick meaty flesh
Jarrahdale pumpkin – Jarrahdale pumpkins hale from Jarrahdale, New Zealand and have a melon-like aroma with firm, bright orange, fairly stringless flesh.
Peanut pumpkin – Peanut pumpkin looks a bit like a peanut with its warty exterior but is actually a squash from France where it is called the Galeux d’Eysines. It has sweet, orange flesh perfect for soups and is an old heirloom variety. I love having these...crazy looking pumpkins.
New England Sugar Pie Pumpkin
Pie pumpkin - Pie pumpkin encompasses several varieties grown for eating. I prefer the meatier bigger heirlooms. The pie pumpkins are usually smaller and denser than carving pumpkins. I love this size for younger children. It's perfect for a painting pumpkin.
|It is a cooking pumpkin just not the one's I go to first.|
Warted Pumpkin or Hubbard Squash
Red Warty is a cross between a red Hubbard squash and pie pumpkin with delicious sweet flesh. The lovely reddish hue makes it a beautiful pumpkin used as decoration although the bumpy skin makes it hard to carve.
|Fairy Tale or in France called Musquee de Provence|
I have not grown the pumpkin of choice like Libby's!!! Starting next year I am trying it out...It's actually a cool looking pumpkin.
Dickinson Pumpkin: Fact
Dickinson Pumpkins were brought from Kentucky to Illinois by Elijah Dickinson in 1835. The variety became popular due to its excellent cooking qualities, and was named in his honor. Dickinson Pumpkins are still sought after by bakers hoping to make a truly American classic pumpkin pie. Many high-quality commercial pumpkin pie fillings use Dickinson Pumpkins.