It’s Fall and most of us are busting out our crockpots and casserole dishes to prepare some a-MAZE-ingly festive feasts! Pumpkin pies, pumpkin soups, pumpkin EVERYTHING! Here are some great pumpkin varieties perfect for cooking up those cool-weather comfort foods!
We’re going to bypass the big carving pumpkins (think Jack-O-Lanterns) all together as they are the worst pumpkins for cooking. Their meat is very stringy and their flavor is extremely bland. Instead, go for varieties that are sweet, uber flavorful, and have a smoother flesh. Look for pumpkins that are labeled as ‘sugar pumpkins’ or ‘pie pumpkins’. These varieties include Baby Pam, Autumn Gold, Lumina (these are white pumpkins), Cinderella, and Ghost Rider. Great names, right?
The best cooking pumpkins should be between 4-8 pounds. Be sure to check for bruising or spots as this can be a sign of rot.
Keep your pumpkins fresh by placing them in a cool temperature. When stored properly, pumpkins can last up to 90 days! You could be making pumpkin pies well past Christmas! Also, pumpkin purée freezes very well for future cookery!
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