Most Halloween type pumpkins are better for ornaments then for eating. BUT many people do eat them. In my opinion, the C. moschata types (butternut group) are best for eating. Dickenson, Rumbo, Tan Cheese, Fairytale, Smithy's Gold, Long Island Cheese, Buckskin, Kentucky Field, Golden Cushaw. Of the C. pepo types New England Pie is the most popular. I like the Cushaws (C. mixta) but many folks find them too bland ( Green Striped, Gold Striped, White)

I agree with farmerdilla the butternuts are the most delicious and make the best pumpkins pies. The jack-o-lantern type pumpkins aren't that great for eating but I do use them in stews where they pick up the flavors of everything else and are mainly there for texture. They are similar to potatoes in terms of texture in the stew.

Basically speaking, the smaller pumpkins are the better tasting and more tender. However, the very best small pumpkin variety I have ever found is called Sugar Pie Pumpkin. Although it is considered an heirloom seed, you can find them at some nurseries. As for this variety. It is a 90 day pumpkin in which I use to can and make pies, soup, and roast the seeds. You will find that these pumpkins are easy to use and the sweetest in the world. Hope this helps - Kara

Farmerdilla got it right -- butternuts are the best overall in quality for culinary use, whether as a vegetable or in desserts.

And, if you've ever eaten a commercially prepared 'Pumpkin' pie in this country, you've eaten a butternut squash pie, because that is what is grown and processed for 'pumpkin' -- they use this because of the deep orange color, sweet, and low-fiber flesh.

Some of the 'pie pumpkins' like New England Sugar and Winter Luxury are decent for making pies.

Jack O'lantern type pumpkins (field pumpkins) are pretty much only good for the seeds and animal feed. As you stated, Allenwrench, they're pretty inferior for cooking.

I am afraid I must disagree with some of the comments about Jack O'lantern pumpkins not being edible. You just look at them in another way. However it is not something I would use for pie it tends to be low in sugar and high in moisture for that application. I will say in general butternut squash runs circles around any pumpkin for the usual pie or dessert applications. Space efficient, dense, thick flesh and solid vines wins all around. However you use it as pumpkin puree for soups and this was fantastic. I made it with free pumpkins from Ace hardware and nothing works better with my frugality than free.

* 5 cups chicken stock or broth
* 3 cups pumpkin puree
* 3/4 cup heavy cream
* 1 lb chorizo cooked and coarsely chopped
* 2 tablespoons oregano
* 1/2 teaspoon cumin
* 5 cloves of garlic, peeled and finely chopped
* 2 potatoes, peeled and diced into 1/2 inch cubes
* 1/2 cup cilantro, chopped
* 1/2 cup and 1/3 cup onion chopped
* 1 tablespoon oil

PREPARATION:
Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer.

Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.

This sounds fantastic! For the pumpkin puree, do you bake and then puree the pumpkin, add any liquid to it besides what's listed in the recipe? Nancy

Thanks

When you are talking about butternut are you talking about a variety of pumpkin or about butternut squash?

We are talking about the squash species C. moschata. The butternut is the best known of this group, but the ones I mentioned have a more typical "pumpkin" shape except Golden Cushaw, which is not a Cushaw but has a Cushaw shape. They are not popular as halloween pumpkins because they are a buff tan color instead of the decorative orange. Actually the traditional butternut nut makes very good pies and there are large cultivars.
Golden Cushaw, which is about the size of a Banana squash.
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One thing not to forget  when carving your Halloween pumpkin wash off the seeds, toast in the oven, sprinkle with salt or your favorite seasoning and nibble a tasty snack. Some folks crunch up the shells and all, I generally crack them open and snaffle out the seeds inside. Good, and nutritious too.

I prefer the squash in the c. moschata (butternut) family. But like solanaceae I've found other types to be worthwhile, when I can't grow my own. One time, when we didn't have enough squash, I picked up a VERY LARGE Big Max (c. maxima) pumpkin, just after Halloween, for only $5. I baked it in sections, as there was no way to fit the whole thing in our oven. The flesh was very coarse and stringy. But once we ran it through a food processor it was great! We froze it in 2 cup servings, for use throughout the year.

C. Maxima varieties, like Hubbard, Turk's Turban and Buttercup are fantastic eating and great for pies. But I'm swearing them off, as far as growing them. I can never bring them to maturity in my garden. Seems that pest also think that c. maximas are the greatest. Folk out West can probably grow these with great success.

The pilgrims, in MA, practically survived on orange Jack O'lantern type pumpkins, for the first couple of years. It took A LONG TIME for them to learn that there were better squash out there.

To this day, if I have a Jack O'lantern type pumpkin I won't waste it. We eat it. I grow a small one which has a hard shell. It's as good as an acorn squash.

George
Tahlequah, OK

I mean to say butternut squash. Its richer than any pumpkin.

As for making puree. Simply skin cut into chunks and put into a shallow baking dish with some water on the bottom and bake at 350 or so. Basically until soft. Put into food processor and you are done. The Jacko-lantern puree is a perfect soup base especially to mellow out salty commercial stocks if you have the misfortune of being out of homemade stock. You can also just reduce it to thicken it.

But its got great texture. Make that soup if you have a love of Mexican food. I think I added jalapenos on top as well.