Pumpkins are the unofficial mascot of fall—beloved in pies, lattes, and festive front porch displays. While they’re more commonly carved than eaten in the U.S., pumpkins are still one of the most widely grown crops in the country. Let’s explore everything you need to know about this iconic autumn squash: how to choose one, cook it, store it, and the different varieties out there.
Choosing the Right Pumpkin
Pumpkins are a type of winter squash, harvested in the fall and known for their thick skin, which makes them ideal for long-term storage. Here’s how to pick a good one, depending on your purpose: For Carving: Go for large, evenly colored pumpkins without blemishes or soft spots. A firm bottom means it’s fresh, and a green stem indicates it was recently harvested. For Cooking: Smaller varieties like pie pumpkins are denser and sweeter—perfect for baking and purees.
How to Store Pumpkins
Pumpkins prefer cool, dry, and dark environments—like a shaded outdoor area protected from frost and direct sun. When stored properly, they can last up to a year!
Cooking Pumpkin: Methods and Tips
Cooking pumpkin is simple and versatile. Start by cutting it in half, scooping out the seeds (save them!), and choosing your preferred method: Baking: Place halves cut-side down on a baking sheet and roast at 350°F (175°C) for about an hour. Once tender, scoop out the flesh and discard the skin. Boiling: Cut into chunks and boil for 20–30 minutes until soft. Roasting Seeds: Rinse and dry the seeds, then toss with olive oil and salt. Bake at 275°F (135°C) for 10–15 minutes until golden. Making Puree: Once baked, blend the cooked pumpkin flesh into a smooth puree—perfect for pies, soups, or baked goods.
Popular Pumpkin Varieties
Pumpkins come in more colors and shapes than you might expect! Here are a few notable types:
Traditional Orange Pumpkins: These are the large, round classics—ideal for carving or roasting. The flavor is mild and less sweet, but they can still be used in soups, casseroles, or purees (just remove the seeds and fibrous pulp first!).
Pie Pumpkins: Smaller and denser than carving pumpkins, pie pumpkins are sweeter and less stringy—perfect for baking, purees, and fall treats like muffins or pies.
White Pumpkins: Also known as lumina or ghost pumpkins, these pale varieties are both decorative and edible. They have a slightly earthy taste and can be used in soups, casseroles, baked goods, or even salads.
Fairytale Pumpkins: With their deep ridges and muted colors, these are show-stoppers for fall décor—and they’re delicious too! They have a naturally sweet flavor and work well roasted, baked, or even raw in salads.
Nutrition Facts: Pumpkin (1 cup cooked, 116g)
- Calories: 30
- Carbohydrates: 8g
- Protein: 1g
- Fat: 0g
- Vitamin A: 197% DV – Derived from beta-carotene, this helps support vision, immunity, and cell health.
- Vitamin C: 17% DV – An antioxidant that supports collagen production and immune defense.
- Potassium: 11% DV – Essential for heart health, muscle function, and nervous system balance.
Pumpkins are more than just pretty porch décor—they’re versatile, nutritious, and surprisingly easy to cook with. Whether you’re baking, boiling, or decorating, there’s a pumpkin variety out there for everyone.
Ready to put your pumpkin to use? Check out our favorite pumpkin recipes for everything from cozy soups to sweet fall desserts!
Easy Homemade Pumpkin Biscuits