A Botanical Background

An Ancient North American Crop

Cooking vs. Carving

We all love pumpkin pie, but Jack-o’-Lantern pumpkins aren’t the best choice for baking.

Their flesh is fibrous, stringy, and watery, and the flavor is mild. If you cook them, remove the strings, drain off excess water, and add sweetener and spices to improve the taste.

Instead, it is easier to use canned pumpkin and pie pumpkins (sometimes called “sugar pumpkins”), which are specifically bred for cooking and have dense, smooth, and flavorful flesh.

Look for Sugar Pie, Baby Pam, or Autumn Gold. Cinderella, Fairytale, Lumina, Jarrahdale, and Long Island Cheese are all great for soups and desserts.

Nutrition and Sustainability

Varieties to Try Next Year

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