There are many different varieties of pumpkins, yet of the millions grown in the United States each year, most aren’t worth eating. These days, most pumpkins are grown not for their flavor, but rather their ability to stand up to a knife, saw and candle.
If taste rather than shape is truly your goal, I strongly suggest you either grow or seek out a classic baking variety, three of which immediately leap to mind: Dickinson, Jarrahdale or Sugar Pie Pumpkin.
To make the most of the fall season, here are all of my pumpkin recipes (sweet and savory) in one place.
2. Pumpkin Pie