![]() Overall, Fairytale Pumpkin makes a delicious pumpkin pie filling that is creamy, smooth, and tender. Flesh is firm, making a thick pumpkin purée with a spicy scent and a sweet, mild flavor. The Fairytale Pumpkins have a sweet, fresh flavor when used for pumpkin pies. These medium-large-sized fruits have a dusky-tan exterior when ripe. Fairytale pumpkins (Musquée De Provence/Calabaza de Castilla)įairytale pumpkins (also known as Musquée de Provence, Calabaza de Castilla, or Castilla Squash), are French heirloom gourmet culinary pumpkins. It is the backbone of the pie industry even today.” Dickinson Pumpkin Seeds, Baker Creek Heirloom Seeds Catalog Fairytale pumpkins – french culinary heirloom 2. He didn’t know he was carrying with him the seeds of a million dollar pie pumpkin and one of the most valuable heirlooms in history. “Grown by Elijah Dickinson, born in 1795, he brought the Dickinson pumpkin seeds to Eureka, Ill., from Kentucky in 1835. The Dickinson Pumpkin is a Cucurbita moschata cultivar and other pumpkin pie-making favorites like Musquée de Provence (Fairytale Pumpkin), Butternut Squash, and Seminole Pumpkin. The dense flesh is not at all watery when pur éed for pie, and this heritage cultivar is known for its rich flavor when baked. Flavor is sweet and complex, while the texture is firm, making a thick pur ée. Ripe pumpkins weigh about 10-14 pounds each.ĭickinson pumpkins have dense orange flesh with minimal water content. These medium-sized, tall pumpkins are American heirlooms, with roots in Kentucky and Illinois. The Dickinson pumpkin is an American heirloom pie pumpkin considered to be the go-to pie-making pumpkin by many bakers and chefs. Dickinson pumpkin – american culinary heirloomĢ4. In terms of the best pumpkin species for making pie filling, most prefer Cucurbita maxima or Cucurbita moschata due to the thicker, more flavorful flesh. ![]() Lots of pumpkins are species Cucurbita pepo, but some are Cucurbita maxima or Cucurbita moschata. Some varieties are sold as “squash” and others are sold as “pumpkin” (depending on local tradition), but they are all part of the Cucurbita botanical genus. In casual terms, the winter squash we call “pumpkins” are simply those that tend to have rounded melon-like shapes. Squash:All pumpkins are squash, but not all squash are referred to as “pumpkins”. Read on to learn all about the best types of pumpkins for making gourmet pumpkin pie! Go for the unique-looking heirlooms, not the bright orange jack-o-lantern typesĪ note about Pumpkins vs. Even the attractively-named “Sugar Pie Pumpkin” pales in comparison to the varieties below when baked in pies. Skip the carving/Jack-O-Lantern types and choose an heirloom cultivar for its cooked flavor and texture. Some of the best are Dickinson pumpkin, Long Pie pumpkin, Fairytale pumpkin, Jarrahdale pumpkin, and Red Kuri squash. The best pumpkins for pie are heirloom culinary varieties with dense, sweet flesh that’s not watery or stringy. ![]() Some of the best pumpkin for making pumpkin pie include ![]() The best pumpkin pie demands the best pumpkin purée – and the best pumpkin purée needs the absolute best gourmet pumpkins.
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