Pumpkins come in all sizes, from cute, little ones like Munchkin, Jack-Be-Little and Baby Bear
to giant varieties like Howden Biggie, Gold Medal and Big Max, which can tip the scales at
50 pounds. All pumpkins are edible, but the smaller ones taste better. Baby Pam, Sugar Pie and
Mystique are all excellent pie-making pumpkins.
What to Look For
Choose pumpkins that feel firm and have no soft or mushy spots or cuts in the skin.
Easy Storage & Preparation
Pumpkins will keep for a month in a cool, dry place. Or store them in the refrigerator for up
to three months. When it’s time to cook, a quick turn in the microwave for a few minutes will
soften the rind so that it’s easy to cut into the pumpkin.
By in large, small pumpkins are good for cooking and large pumpkins are good for carving.
Pumpkin soup is perfect for a brisk fall day and pumpkin risotto makes a warming supper. To
cook fresh pumpkin, halve it, remove the seeds, sprinkle the flesh with salt, pepper and olive oil
and bake at 350º F until tender (about 30 to 45 minutes.) Roast the seeds separately and then
sprinkle with salt for a tasty snack or a crunchy addition to salads.
Good Paired With…
- Brown Sugar
- Nuts, especially pecans and walnuts