Best Heirloom Pumpkin Varieties for Pies, Soups, and Cooking

Not all pumpkins are created equal when it comes to the kitchen. Those big jack-o-lantern pumpkins you see at the grocery store in October are bred for carving, not eating. The flesh is watery, stringy, and bland. Heirloom pie pumpkins, on the other hand, have dense, sweet, deeply flavored flesh that transforms when roasted. Here are the best heirloom varieties for cooking, and what to do with each one.

Dickinson Pumpkin

If you have ever eaten canned pumpkin pie filling, you have almost certainly eaten Dickinson pumpkin. This is the variety that built the American pumpkin pie tradition. The flesh is smooth, sweet, and incredibly consistent, which is why commercial processors have relied on it for over a century. Roast a Dickinson at 375 degrees for about 45 minutes, scoop the flesh, and puree it for the best homemade pie filling you have ever tasted. It also makes a silky pumpkin soup.

Long Island Cheese Pumpkin

Named for its resemblance to a wheel of cheese, this tan-skinned beauty from the Northeast is one of the oldest American heirloom varieties. The flesh is deep orange, smooth, and naturally sweet with almost no stringiness. It is the most versatile cooking pumpkin we grow. Use it in pies, soups, ravioli filling, pumpkin bread, or simply roasted with butter and sage. It stores exceptionally well, often lasting 4 to 6 months in a cool spot.

Musquee de Provence

This French heirloom is what you will find stacked in the markets of southern France every autumn. The deeply ribbed, bronze-skinned fruit can grow quite large, 15 to 25 pounds, but the flesh is remarkably dense and sweet. It has a rich, almost nutty flavor that works beautifully in soups, gratins, and tarts. Cut it into wedges, drizzle with olive oil, sprinkle with sea salt and thyme, and roast until caramelized. You will not need much else.

Seminole Pumpkin

Originally cultivated by the Seminole people, this variety thrives in heat and humidity where other pumpkins struggle. The bell-shaped fruit has sweet, orange flesh that works well in both sweet and savory dishes. It has a distinctive butterscotch-like flavor that makes it excellent for custards, pumpkin butter, and curries. The smaller fruits, around 3 to 5 pounds, are the sweetest.

Quick Cooking Tip

For any heirloom pumpkin, roasting brings out the best flavor. Cut the pumpkin in half, scoop out the seeds (save them for next year or roast them with salt for a snack), place cut-side down on a sheet pan, and roast at 375 degrees until the flesh is fork-tender. The natural sugars caramelize during roasting, concentrating the flavor far beyond what boiling or steaming can achieve.

Once you cook with real heirloom pumpkins, you will never go back to the canned stuff. Every variety has its own personality, and discovering which one you love best is half the fun.