11/9/2022 0 Comments Pumpkin pie from fresh pumpkin![]() ![]() The dense flesh is not at all watery when pur éed for pie, and this heritage cultivar is known for its rich flavor when baked. Flavor is sweet and complex, while the texture is firm, making a thick pur ée. Ripe pumpkins weigh about 10-14 pounds each.ĭickinson pumpkins have dense orange flesh with minimal water content. These medium-sized, tall pumpkins are American heirlooms, with roots in Kentucky and Illinois. The Dickinson Pumpkin is an American heirloom pie pumpkin considered to be the go-to pie-making pumpkin by many bakers and chefs. In terms of the best pumpkins for making pie filling, most are Cucurbita maxima or Cucurbita moschata due to the thicker, more flavorful flesh.Ģ4. Lots of pumpkins are species Cucurbita pepo, but some are Cucurbita maxima or Cucurbita moschata. Some varieties are sold as “squash” and others are sold as “pumpkin” (depending on local tradition), but they are all part of the Cucurbita botanical genus. The winter squash we call “pumpkins” in casual terms are simply those winter squash that tend to have round shapes and ribs down the side. Squash:All pumpkins are squash, but not all squash are referred to as “pumpkins”. Read on to learn all about the best types of pumpkins for making gourmet pumpkin pie! Go for the unique-looking heirlooms, not the bright orange jack-o-lantern typesĪ note about Pumpkins vs. Even the attractively-named “ Sugar Pie Pumpkin” pales in comparison to the varieties below when baked in pies. Skip the carving/Jack-O-Lantern types and opt for an heirloom cultivar chosen for its cooked flavor and texture. Some of the best pumpkin for making pumpkin pie include Fairytale Pumpkins, Jarrahdale Pumpkins, Dickinson Pumpkins, Long Pie Pumpkins, and Red Kuri Squash. The best pumpkins for pie are heirloom culinary varieties with dense, sweet flesh that’s not watery or stringy. The best pumpkin pie demands the best pumpkin purée – and the best pumpkin purée needs the absolute best gourmet pumpkins. ![]()
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