Best Pumpkins for Pie

pumpkin pie next to small pumpkin and candles
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All pumpkins are edible, but some taste better than others. If you're looking for the best pumpkin for pie (or any type of eating), go with a small pumpkin that feels heavy for its size. The pumpkins listed below are regarded as some of the very best for pie. They contain lots of flesh, a finely-grained texture and aren't the least bit stringy:

Sugar Pie: These pumpkins are usually under 10 pounds, and often get a sticker designating them as "pie pumpkins." Any sugar pie pumpkin will work well in recipes, but New England Pie and Baby Pam are a couple favorites.

Heirloom pumpkins: These pumpkins break all the pie pumpkin rules – they're large, can easily top 20 pounds a piece and contain an unbelievable amount of flesh. Look for varieties like Musquee de Provence, Winter Luxury, Cinderella (Rouge Vif d’Etampes), Galeux D’Eysines, Cheese, Cushaw, and Fairytale.

Hybrids: If you plan to grow your own pumpkins, and are looking for a single variety that will work well for both carving and eating, go with a hybrid like Spookie (a cross between Jack o’ Lantern and Sugar Pie), Triple Treat, Autumn Gold or Howden’s Field.

Never Cooked Pumpkin Before?

Selecting the right pumpkin is just the first step. Now you will need to make pumpkin puree to use for pie, soup, or other recipes. It is also the first step for freezing pumpkin if you want to wait to use it.

The first step is to wash the pumpkin and cut it in half. The washing is easy, but you will need to take care when cutting it in half, as sometimes the pumpkin will have a thick skin and it can be tricky.

Scoop out the pumpkin innards and save the seeds to roast for snacks and making pepitas.