Have you ever wondered if your Halloween pumpkins would make good holiday pies? I have, so we rounded up some of my favorites as well as some highly recommended winter squash that I haven't tried yet and put them to the test! We even cook up that jack-o-lantern pumpkin. What were the results? Other than the carving pumpkin, almost everything we tried was better than canned. Seriously, If you've only ever experienced pumpkin from a can, please do yourself a favor and find a farm stand today, pick up a bunch, and do your own test tasting!
The winner of this year's trial is Sweet Mama Kabocha. I could have eaten the whole thing without anything on it. Sweet, nutty, creamy, amazing. I was only sad that I had only bought one. If you can find one, Amish Pie squash is great for serious bakers. Thick flesh that is so creamy and flavorful and a great color. It weighed in at almost 40lbs, so you have to commit to your pumpkin recipes, but it is excellent! I'm processing 2 this year. You'll never go wrong with the moschata squash family. Butternut, Long Island Cheese, and Dickinson (like Libby's pumpkin) all taste fantastic and have the added advantage of being vine borer resistant. We grow all three and eat a bunch. Crown Prince was top-notch as well. A blue rind with bright orange flesh that is sweet and creamy. If you can find a farm stand with this or any of the recommended squash from this video your holiday pies and guests will thank you. I'll be going to find more of our favorites too. We will eat them roasted, baked, pureed, in soups, bread, cookies, muffins, cakes and so much more. We are well beyond just pumpkin pie spice over here. Let your Jack-o-lantern go to the compost or the animals and try one of these in your Thanksgiving pies!
Create With Wondershare Filmora