The Best Pie Pumpkins

Photo Credit: Elise Bauer

Field pumpkins, or jack-o-lanterns, are great for carving — but their tough, fibrous flesh is less than ideal eating & baking. If you’re planning on baking pie with your pumpkin, look for one of these tasty varieties of pumpkin instead:

Cinderella Pumpkins

They resemble the pumpkin that Cinderella’s fairy godmother transformed into a carriage. Their flavor is good for pies & winter squash recipes.

Long Neck Pumpkins

The Long Neck Pumpkin (also know as the Pennsylvania Dutch Crookneck, Brown Neck, or just plain “Neck”) winter squash traditionally used to make delicious pies and other baked goods.

Sugar Pie Pumpkins

Sugar Pie Pumpkins have very thin skin, and the flesh is sweet, fine grained, and quite dry – making for a more stable pie.

Hubbard Squash

Hubbard Squash has a finely-textured, yellow-orange flesh that’s both medium sweet and medium dry with a very hard rind. It’s excellent in soups pretty much all holiday baking.

Those are our top picks from the patch, but there are so many other varieties that can make for a tasty pie. The best news of all? We have all of these varieties & more for sale at Pumpkin Hill. So, stop by & pick up a few to test & compare! You can find a recipe for an old fashioned pumpkin pie (and steps to cook a pumpkin) here.

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