Pie Pumpkins

"Sugar" or "Pie" Pumpkins are 6-8" in diameter and have a smooth, sweet, firm orange flesh that make them great for cooking with, unlike their larger stringy jack-o-lantern counterparts. Unless you are dying for the experience, I would suggest leaving the pumpkin pie to canned pumpkin though.

Storage: Keep at 32-50 degrees (so an unheated garage is ok so long as it doesn't freeze) for up to a month.

Preparation: Rinse and follow the directions for the recipe: stab a bunch of times and roast whole or cut a whole in the top to make a "lid" and scoop out the seeds or slice in half, scoop out seeds and use as-is or peel and cut into smaller pieces, and more.

Savory Baked Stuffed Pumpkin

Roast Pumpkin

Pumpkin Grilled Cheese

Pasta Al Forno with Pumpkin & Pancetta

Roasted Pumpkin, Sweet Potato Brown Rice Pilaf

Pickled Sugar Pumpkin

Cinnamon & Sugar Roasted Pumpkin Seeds

Vanilla Coconut Custard in a Sugar Pumpkin

The following are recipes that customers use and love:

Curried Pumpkin Soup

Pumpkin-Apple Soup (3 variations)

Braised Squash with Chickpeas and Harissa (sub pumpkin for the squash)

Pumpkin Soup

Bacon Butternut Squash

Pumpkin Chestnut Soup (in french)