The Best Heirloom Pumpkin Varieties for Cooking
If someone were to ask you to think of a single image to represent all of autumn, there’s a good chance a pumpkin will come to mind. But they’re not just pretty to look at! They are great additions to sweet and savory dishes. Some heirloom pumpkins are better than others for use in the kitchen. Here are some of our favorite edible heirloom pumpkin varieties!
Cinderella Pumpkin
Also known as Rouge Vif d'Etampes, the Cinderella Pumpkin is a French heirloom. This deep red-orange pumpkin is flatter than others, adding nice variety to your fall display. This pumpkin has a dense, thick flesh that tastes slightly sweet, perfect for any fall dish.
Cushaw Green-Striped Pumpkin
The Cushaw Green Striped Pumpkin is as tasty as it is beautiful! This oblong-shaped heirloom is striped with cream and green. The lightly golden flesh is mild and sweet and tastes great no matter how you do it—roasted on its own, pureed for pies, steamed in salads, and however else you prefer your pumpkin!
Fairytale Pumpkin
The gorgeous Fairytale Pumpkin’s name comes as no surprise as it truly looks like it’s out of a fairytale! This orange, deeply lobed pumpkin has dark orange flesh that’s dense and smooth, great in either sweet or savory dishes.
Kakai Pumpkin
The round Kakai Pumpkin is striped with orange and dark green. This kind is loved for its hulless seeds, which are simply delicious when roasted. The flesh isn’t remarkable, but the Kakai Pumpkin is definitely worth trying for its ornamental value as well as the exceptional seeds.
Jarrahdale Pumpkin
For an unexpected pop of color in your fall display, the Jarrahdale Pumpkin will do the trick! This blue, highly ribbed pumpkin has golden, mildly sweet, and mostly stringless flesh. It’s a favorite in the kitchen, including in pies.
Flat White Boer Pumpkin
This pure white pumpkin will look amazing when used in displays with typical orange varieties, plus the Flat White Boer is incredibly tasty! Add the sweet, orange flesh to pies and baking or have it on its own roasted or mashed.
Red Warty Thing Pumpkin
While the name isn’t exactly appetizing—nor is its appearance, really—the Red Warty Thing is known for its interesting charm and delicious taste. The bumps on the skin make it stand out from other pumpkins while on display. The flesh has a fine texture and will taste great in any dish, whether you choose to roast it, pickle it, or freeze it for use later on.
New England Pie Pumpkin
This small, classic pumpkin has sweet, stringless, orange flesh. Many people love the New England Pie Pumpkin because it’s so versatile—you can display it, carve it, cook with it, and bake with it!
Thanks for reading!
Heirloom pumpkins create an instant fall flair when on display, and the same goes for when you cook or bake with them! Just like there are many heirloom varieties suitable for culinary use, there are many dishes you can add pumpkins to, so have fun playing around in the kitchen! Bon appétit!