Just like everything in life, not all pumpkins are created equal. Some are actually favored for cooking and baking because of their high sugar content. So if you’ve been wondering what the best pumpkin varieties for cooking and baking are, look no further.
Typically I like to use a lot of my pumpkins just for fall decorating, sugar pie pumpkins being one of my favorites, because they last forever, taste great, AND they look festive on my front porch.
But if you are headed to the farmstand or store to buy a pumpkin for cooking and/or baking {or planning out your garden for next year} there are a few varieties that are better than others.
Fact: Smaller varieties tend to work best in baking.
The Small Sugar pumpkin and the New England Pie pumpkin are the most popular. They have smooth flesh and get sweeter the longer they sit. The white pumpkin, the Lumina, is also a good choice for baking.
A 3-4 pound pumpkin is ideal for flavor. Don’t be put off by a dull orange flesh–the sweeter pumpkins dull faster, but it does not affect the flavor on the inside.
If you are lucky enough to have a farmers’ market with a little more variety nearby, you should try to find the Cinderella or the Jarrahdale pumpkin. They are supposed to be super sweet and great for baking.
Make sure to pick your local farmer’s brain about other varieties too. Wise, they are about such matters. {Sorry, I think I just channeled Yoda, it won’t happen again.}
If it is roasting the seeds you are after, pretty much any pumpkin will do. Seeds are another great way to try out a little more obscure varieties, because each seed has a slightly different flavor.
What is your favorite pumpkin to cook and bake with?
~Mavis
If you’ve never baked a fresh pumpkin before, check out my easy How to Cook a Pumpkin tutorial.
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