Pumpkins for Pumpkin Pie
go.ncsu.edu/readext?832436
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲With the holidays fast approaching, there are folks out there who are making plans for pumpkin pies. Canned pumpkin is readily available but for a real treat, try a fresh pumpkin for your holiday pies.
But there are some rules to follow. Not all pumpkins are suitable for pies. If you end up with the wrong type of pumpkin your pie could turn out to be a watery mess! Pie pumpkins should be relatively small- 4 to 8 pounds. They have dense flesh and a high sugar content. You should ask for a pie pumpkin or a sugar pumpkin. Pie pumpkins tend to have a thicker skin and more flesh on the inside than a carving pumpkin. The flesh is less stringy and the color is generally darker but not always.
There are many pie pumpkins that are available for your baking needs. Names such as New England Pie Pumpkin, Baby Pam, Fairytale, Cinderella and Autumn Gold are just a few of the great pie pumpkins. Some pumpkins are suitable for both carving and eating such as Connecticut Field which is a very popular pumpkin and the only variety used by Libby for their canned pumpkin. Spirit and Winter Luxury are also other popular varieties for both carving and pies. If you shop at a pumpkin patch or a farmers market you should be able to ask for a pie pumpkin. Most growers can tell you which pumpkins are best for cooking.
In my family, growing up my Grandma didn’t use all of the spices that are common in pumpkin pies today. Vanilla was her only flavoring and I can’t eat a standard pumpkin pie. In our family it’s homemade or do without!
So, if pumpkin pie is your thing, take a leap! Go out and buy a pumpkin for your pies. A real homemade-from-scratch pumpkin pie is truly something to be grateful for!