Pie pumpkins are any one of several varieties of pumpkin grown for eating rather than decorative purposes. Generally, pie pumpkins are smaller and more dense than decorative pumpkins. Recipes calling for pumpkin may use canned or fresh pie pumpkins, but should never have decorative pumpkins used as a substitute.

In North America, decorative pumpkins are carved into jack-o’-lanterns in honor of Halloween. Pumpkins bred for this purpose are usually meant to be very large, mostly hollow and flat-bottomed for stability. The side effect of the large growth is that the flesh of the pumpkin is usually watery and bland. Although the seeds inside decorative pumpkins are excellent for toasting, the flesh should not be eaten, as it is usually tasteless. Common varieties of decorative pumpkin include Howdon biggy and Connecticut field.

Pie pumpkins are small and dense and usually have a medium or dark orange color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety of pie pumpkin is the deliciously flavorful sugar pie, but other eating pumpkins may include winter luxury, deep red, and golden cushaw.

The most obvious use for these pumpkins is to bake the autumn favorite pumpkin pie. To make the pie, cut the pumpkin in half and remove all seeds and stringy “guts,” then bake until completely soft, usually about one and a half hours. In a blender, combine the pumpkin with cream, eggs, brown sugar, and spices. Typically used spices include cinnamon, ground cloves, nutmeg, and allspice. Pour the blended mixture into a single pie crust and bake 40-50 minutes.

Pie pumpkins can be used in any recipe calling for pumpkins. Indian cuisine includes recipes for spicy pumpkin curry, which makes a delicious autumn meal. Try adding cooked pumpkin to pancake batter before cooking, then topping with maple syrup and whipped cream. A variety of recipes are available for pumpkin soup, which can be hearty and filling on cool evenings.

For a moist and delicious pumpkin bread, cook pumpkin as in the pie recipe above and puree or use canned pumpkin. Combine puree with flour, melted oil or butter, sugar, eggs, nuts and spices. Different recipes call for different rising ingredients, but many chefs prefer a mixture of baking soda and baking powder. To make this filling bread a delicious dessert, add half a package of semi-sweet chocolate chips. Bake in the oven until a knife poked into the bread comes out clean.

Pie pumpkins are an excellent source of beta carotene, calcium and potassium. For vegetarians, it can make an excellent replacement for meat in winter stews and soups. Many people consider pumpkin pie to be the essence of fall, reminding them of crisp falling leaves, cool evenings and the approaching holidays. Any pumpkin recipe can be a source of comfort and warmth, but be sure to use the correct type of pumpkin to achieve a richly flavored result.