Here is the hard truth, and I’m sorry to break it to you if you’re a Halloween purist: those giant, perfectly ribbed pumpkins you carve into scary faces are not for eating. I mean, you can eat them, but should you? That’s like asking if you can use a brick to bake a cake. Technically yes, but the result is awful.
Big carving pumpkins (usually Cucurbita pepo varieties) have been bred for size, thick walls that hold a candle, and a sturdy stem you can grab. Nobody bred them for sugar content or creamy texture. They are about 90% water and woody fiber.
So when you mash them up, you get a watery, flavorless gunk that will make your pie weep tears of pure orange disappointment. Your grandma would weep if she saw you do that.
So, What Pumpkin Should You Use?
You need a “pie pumpkin” or a “sugar pumpkin.” Look for ones that are small and heavy for their size. They are usually about the size of a cantaloupe or a small volleyball. They’re dense, sweet, and have that deep orange flesh that actually tastes like, you know, pumpkin.
My favorite variety is the Long Island Cheese pumpkin. It’s flat, tan-coloured, and looks a bit like a wheel of cheese (hence the name, obviously). It’s the gold standard for pie, and trust me, when you roast one, your kitchen will smell like heaven had a bake sale.
If you can’t find a pie pumpkin, just grab a butternut squash. I’m serious! It’s sweeter, smoother, and nobody will ever know the difference. Your pumpkin pie will just be a very happy accident in disguise.
