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Mount Prospect,illinois

A gentleman i work with wishes to try to grow and make his own pumpkin pies next year. I know there are preferences for what type of pumpkin makes the best tasting pie. Any good ideas i can give him? He is not interested in growing "freaky" sized pumpkins (as he calls it). Just good sized ones for pie.

11/27/2006 2:20:10 PM

Long Island,New York

Most pumpkin pie fillings are squash not pumpkin...the pumpkin people are forever riding the coattails of the squash people...but taking the credit...lol

11/27/2006 2:35:57 PM

Hampshire, UK

Marina di Chioggia are fantastic traditional Italian Cucurbita maxima variety. Very good eating.

11/27/2006 2:56:28 PM

Louth , Ireland

sugar pie = yum yum

11/27/2006 4:01:50 PM

Montoursville, PA

The secret to a good pumpkin pie is the commercial seasoning that makes them taste just like....well, pumpkin pie. The base vegetable can be squash, carrots, yams and even Ritz Crackers or combinations of the above.

11/27/2006 4:07:50 PM

Menomonie, WI ([email protected])

Yeppp like G said...he is so smart...to bad that Green thing has held him back for so long. Cushaw's make excellent pies. Pie Pumpkins are OK but they seem to keep the stringiness. Pumpkin Waffles, Pumpkin Bread, Pumpkin Muffins, Pumpkin Fudge, Pumpkin Caramels, Pumpkin Brittle.

11/27/2006 4:10:49 PM

Long Island,New York

Never made a pie from the Marina di Chioggia but its our favorite eater here. Cushaw makes great pies, Hubbard makes good pies, triamble is so-so...and the yield is low per plant so I'd pass on it. Stellpflug squash thats matured a bit on the vine makes excellent pies if its flesh is baked, not boiled. Boiled its too loose and the texture is off...baked its very nice....we made two of them this year and they were very well recieved.

11/27/2006 4:46:45 PM

Roselle, IL [email protected]

Dave I have a recipe for pies I can send you. I use AG's but any pumpkin will do. I been making them for years. People love um

11/27/2006 5:33:17 PM

Anamosa, IA [email protected]

Big Max works well for making pumpkin bread. A lot less stringy than sugar pie pumpkins, but they are a little more watery. I cook them in microwave and drain off excess water before mashing them. Nice thing is you get a lot from one decent size pumpkin. AG's work OK if you use small ones, less than 300# or so.

11/27/2006 5:45:11 PM

Minnesota([email protected])

I've read that Winter Luxury Pie pumpkin is very good for pie. I think Amy Glodman (an avid squash grower and seed preservationist) stated this. I've seen pics of it...it's a pretty little pumpkin(5-6 lbs.?) with a very long narrow stem, and a russetted netting on the skin. If you're into squash, you may want to check out Amy Goldman's book, "The Complete Squash".

11/27/2006 6:49:39 PM

Long Island,New York

I find Amy Goldman's taste to be off a bit...or maybe I got some bad triamble

11/27/2006 6:57:01 PM

Mount Prospect,illinois

Thanks for the replies guys. I will give him the options and let him decide. George, that would be great if you could send the recipe!!!

11/27/2006 7:25:23 PM

Pumpkintown, SC

That's the whole thing right there. We all have different tastes, even when it comes to what pumpkin pie is suppose to taste like. While I agree that many different vegetables and even more varieties of squash and pumpkins CAN be used(as long as you have the right seasoning), the trick, and task at hand, if I'm reading the question correctly, is WHICH variety tastes the best. The best with the least amount of seasoning added. In my area of the South that has always been the Georgia Candy Roaster and a new close second would be the Jarrahdale. Both have higher sugar contents than most and overall require far less seasoning for the discerning palette. To each his own...

11/27/2006 7:33:26 PM

Mount Prospect,illinois

More options, Thanks snake oil! Great point too.

11/28/2006 7:45:09 AM

Menomonie, WI ([email protected])

I think Brian's Taste and those other pie eaters are a little off and they just don't know any better. I still have to agree with G nothing makes a better Pumpkin Pie than a Squash. Now show me a good pecan pie anyday, and I will pass it up for a slice of pumpkin.

11/28/2006 12:59:47 PM

Pumpkintown, SC

Wow, thanks for the kind words Shannon! On behalf of all of us who "just don't know any better", your Northern opinion is noted. Uh, just how many Georgia Candy Roaster pumpkin pies have YOU had up there in Wisconsin? Ah ha. I know we're a little slow down here, but I think the picture just got a little clearer.
Oh, by-the-way, a Georgia Candy Roaster and a Jarrahdale for that matter too, are both Cucurbita maximas...commonly known as, imagine this, winter squash. Your Cushaw, its a Cucurbita argyrosperma.
I agree with G and offered up a couple specific varieties traditionally enjoyed "round these here parts". But, thanks for setting us straight;)
Where's Pappy when you need him...LOL

11/29/2006 12:37:32 AM

western PA

I used to make my pies out of fresh pumpkin, until I tried butternut squash. I find it is easier to prepare and tasty. I just cut it up, scrape off the seeds, bake it in a covered dish, and peel off the skin and it's ready to go.. No mashing, no straining or draining... and nobody can tell it isn't pumpkin. I grew a butternut a couple years ago that weighed something over 18 pounds, I still have enough for pies this year, so I'll have to grow another this coming season to last me another couple years... lol! - Janet

11/29/2006 9:12:47 AM