What Pumpkins are best for eating?

 

I am often asked which pumpkins are best for cooking...

As you can see over the years we have grown quite a few. With that I have done a lot of experimenting and here is my thoughts on the subject. There is a big difference in a carving pumpkin and the heirloom pumpkins. 

Carving pumpkins are bred to be larger, mostly hollow, and flat bottomed. The flesh, does not compare to the pumpkin varieties for eating. Carving pumpkins flesh is watery and bland, the seeds are excellent toasted. 

Pumpkins bred for food offer robust flavor, color, and nutrition. Their flesh is thick and I call it meaty.  These pumpkins are members of the Cucurbit family. 

   

 Cucurbita is a genus of herbaceous vines in the gourd family, Cucurbitaceae native to the Andes and Mesoamerica. Five species are grown worldwide for their edible fruit, variously known as squash, pumpkin, or gourd, depending on species, variety, and local parlance, and for their seeds. 

I love to grow these edible pumpkins

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 – 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. 

        One Two Many (love the name)

                                                         

One-Too-Many pumpkins – One-Too-Many, so named for their resemblances to the red face flush of a chronic drunk, are creamy with pale red veins that darken to a deeper red. They make great pie or can be used for carving or decoration.

Fairy Tale or in France called Musquee de Provence

Musquee de Provence squash, also called the Fairy Tale Pumpkin is one of the only hard squash varieties that can be consumed raw and is known for its long storage capabilities, delicate flesh, and sweet flavor. I love everything about this Pumpkin, size, taste, shape, looks, everything!!!

 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.

Want to get to know more about types of pumpkins, check out this site...

https://www.thespruce.com/guide-to-best-types-of-pumpkins-4092354