Many people have asked what type of pumpkin to use when cooking pumpkin for use in recipes. Personally I prefer the smaller pie pumpkin, but you can cook the larger “jack-o-lantern” pumpkin as well.
The smaller pumpkins are sweeter so you will need to adjust the sugar in your pumpkin recipes if you are using the larger pumpkins.
My only suggestion is that you avoid the pumpkins with hair.
What will they think of next?
Jeff @ Friends Hill Greenhouse says
At a plant/produce auction I go to, the growers (Mennonites) told me that the white pumpkins and the “peanut pumpkins” make the best pie. Incidentally, these two are really squash but are sold as pumpkins for this time of year.
My mom used the large carving pumpkins for stews. She’s make an awesome stew and then throw it into a hollowed out pumpkin. Let it sit for a bit to soften the pumpkin and then when she served it, she would scrape some pumpkin out with it.
Ps, pumpkin is a squash……
Does anyone know if you can cook the miniature pumpkins? We got several at a party and I’m not sure if they are big enough to get any “meat” from?