What Kind Of Pumpkin For Pie? Choosing The Best Variety

Pumpkin pie is a classic fall treat many of us look forward to each year, but did you know that not all pumpkins are ideal for making pie? Choosing the right pumpkin creates a delicious and smooth pie filling, and some of the pumpkins we most associate with the season are actually some of the worst pie offenders.

The large, decorative pumpkins commonly associated with Halloween, for instance, might be eye-catching, but they’re not the best choice for pie-making due to their stringy texture and lack of sweetness. Instead, it’s the baking pumpkin, smaller with sweeter flesh and a smoother texture, that truly shines in pie-making.

So, what pumpkins should you use in your pumpkin pies? I’ve got a few options that are that are tried, tested, and family-approved.

Selecting the Right Pumpkin for Pie

When choosing a pumpkin, you’ll want to skip the large carving, Cinderella Pumpkins, or Jack-O-Lantern varieties, as they lack the sweet and dense flesh needed for a perfect pumpkin pie. Instead, opt for pie pumpkins or specific heirloom cultivars that are known for their exceptional flavor and texture.

Sugar pie pumpkins are an excellent choice for pie-making due to their sweet flavor and suitability for creating a smooth pie filling.

Sugar Pumpkins or Pie Pumpkins

Small sugar pumpkins are an excellent choice for making pumpkin pie. They usually measure around 10 inches in diameter and weigh between five to eight pounds. Their deep orange-yellow skin encases a fine-grained, sweet, and sugary flesh that is ideal for pies.

Other Sweet Pumpkins

Along with small sugar pumpkins, other pumpkin varieties work equally well for creating a tender, smooth, and dense pie filling. Some of the best options include Dickinson pumpkins, Long Pie pumpkins, Fairytale pumpkins, Jarrahdale pumpkins, and Red Kuri squash, which is really just a pumpkin by another name. These pumpkin/squash varieties have thicker and sweeter flesh, making them perfect for pies.

Shapely Pumpkins

When choosing a pie pumpkin, consider its shape and variety. Elongated pumpkins, like the Long Pie variety, are often better suited for pie-making because they have a higher proportion of flesh to skin. This results in a more substantial yield of pumpkin for your pie filling.

Differences in Fresh vs. Canned Purée

When testing fresh pumpkin puree, consider differences in texture, water content, and flavor compared to canned pumpkin purée. To ensure your pie turns out the way you want it, you’ll need to pay attention to the following:

• Yield: Depending on the size of your pumpkin, a 4-5 pound sugar pumpkin will provide approximately 2-3 cups of pumpkin purée. This should be enough for a standard 9-inch pie.

• Water content: Fresh pumpkin purée can be waterier than canned pumpkin purée. If your puree is especially watery (it’s usually quite noticeable), strain it through a cheesecloth or sieve before using it.

• Cooking: Remember that oven temperatures and cooking durations may vary. Monitor your pie carefully, and use a toothpick or knife to check the doneness of your pie as it bakes.

Frequently Asked Questions

Can you use carving pumpkins for pie?

Yes, you can use carving pumpkins for pie, but they may not be the best choice. Carving pumpkins, also known as Halloween pumpkins, tend to be stringy and not very sweet. If possible, opt for a pumpkin labeled as “sugar” or “pie,” or choose Cucurbita maxima or Cucurbita moschata species known for having thicker and more flavorful flesh, such as a Dickinson pumpkin.

If you do want to try using a carving pumpkin for pie, you’ll want to puree it well, check your puree for noticeable strings, and strain it to reduce the water content. You’ll also likely want to up the sugar in your pie recipe to compensate for the pumpkin’s lack of sweetness.

How does canned pumpkin compare to fresh pumpkin?

Canned pumpkin is a convenient alternative to fresh pumpkin puree, especially when fresh pumpkins are not in season. Most canned pumpkins are made using quality pumpkin varieties, so the taste and texture are generally good.

If you use a proper pie pumpkin to make your puree, you may not notice much difference between your homemade puree and the canned variety. If anything, you may find your homemade puree is a bit “wetter” than canned pumpkin puree, but you can easily fix that by straining through a cheesecloth or a sieve.

Do different pumpkin varieties result in different-tasting pies?

Absolutely! The variety of pumpkins you choose can significantly influence the flavor, texture, and sweetness of your pie. While the fundamental pumpkin taste might be present across all varieties, specific nuances can set one pie apart from another. 

• Sugar or Pie Pumpkins: These offer a classic, rich pumpkin flavor with a smooth texture.

• Dickinson Pumpkin (Dickinson Squash): This squash is often used in canned pumpkin purees and offers a creamy, slightly sweet taste that is well-suited for traditional pumpkin pies.

• Jarrahdale or Blue Pumpkins: These can introduce a mildly fruity note, which might make your pie stand out from others.

• Red Kuri or Hokkaido Pumpkins: These bring a nutty and slightly chestnut-like flavor to pies.

• Butternut Pumpkin (Butternut Squash): Known for its sweet, nutty taste similar to that of a pumpkin, but with a hint of buttery toast, the Butternut Pumpkin makes for a distinctively flavored pie.

• Hubbard Squash: Its sweetness and intensity mean that your pies will have a deeper, more caramel-like flavor, especially when roasted before being pureed.

The variety of pumpkins can influence not just the taste but also the moisture content, texture, and color of your pumpkin pie filling. It’s worth experimenting with different the cooked flesh of pumpkin varieties to discover which one becomes your favorite pie ingredient. After all, pie-making is as much an art as it is a science, and the right pumpkin can make all the difference.

Check out some pumpkin recipes for inspiration.

Pumpkin Inspiration

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