Pumpkins have long inspired both fairy tales and feasts. Beyond their Halloween glow, these gourds offer endless culinary potential. The secret?
Choosing the right variety. From velvety soups to golden pies, the best pumpkins for baking are those with dense, sweet flesh and little water content.
Jarrahdale – The Savory Star
This Australian heirloom is easy to spot with its ribbed blue-green shell. Inside, you’ll find vibrant orange flesh that’s stringless, smooth, and ideal for roasting or savory bakes.
Jarrahdale’s subtle sweetness shines in pumpkin bread or quiche, where it adds depth without overpowering other flavors.
Baby Bear – Perfect for Pumpkin Pie
Small but mighty, Baby Bear pumpkins produce rich, fine-textured flesh that’s tailor-made for baking pies.
The pulp purées into a silky base that holds its flavor beautifully when spiced with cinnamon or nutmeg. Bakers love this variety for its dependable sweetness and compact size.
Rouge Vif d’Etampes – French Elegance in the Oven
This deep red heirloom, known as the “Cinderella pumpkin,” delivers dense, mildly sweet flesh that caramelizes beautifully.
Its creamy texture is ideal for soufflés, puddings, or any dessert where you want a refined, custard-like consistency. Plus, it looks stunning on a kitchen counter.
Sugar Pie – A Baker’s Classic
Perhaps the best-known baking pumpkin, Sugar Pie lives up to its name. Small, round, and bursting with naturally sweet, fine-grained flesh, it’s perfect for traditional pumpkin pies, cookies, and quick breads. A single fruit provides just the right amount for one or two bakes, no leftovers required.
Fairytale – Rustic and Rich
Imported from France, Fairytale pumpkins are flattened, deeply lobed, and a warm shade of caramel-orange. The flesh is thick, smooth, and mildly sweet, producing luscious purees.
Bakers love Fairytale for custards, cheesecakes, or roasted pumpkin muffins as it adds moisture and a buttery flavor.
Kabocha – The Japanese Secret Weapon
Technically a squash, but close enough for pumpkin lovers, Kabocha’s deep orange flesh is dense, sweet, and almost nutty.
It bakes like a dream, creating rich pumpkin loaves or dense pound cakes with an earthy depth. Bonus: it’s easy to mash or roast, and its skin becomes tender when cooked.
Casper – The Ghostly Gourmet
With its pale white skin and striking orange interior, Casper is a visual treat and a culinary one too. Its flesh is velvety and slightly sweet, ideal for spiced pumpkin cookies, quick breads, and custards.
It’s also great for savory tarts or ravioli fillings thanks to its balanced flavor.
Musquée de Provence – For Pastries and Puddings
This French heirloom, with its pinkish-brown shell and musky aroma, is often called the “cheese pumpkin.” The flesh is silky and full-bodied, perfect for pies, tarts, and pastries. When roasted and pureed, it adds luxurious texture to pumpkin mousse or crème brûlée.
Cinderella – Whimsical and Wonderfully Sweet
A fairy tale favorite, the Cinderella pumpkin’s vivid orange skin hides smooth, mildly sweet flesh. It’s an excellent choice for pumpkin rolls, muffins, and even butter-rich cakes. Its short growing time also makes it a favorite among home gardeners who bake often.
Long Island Cheese – The Old-Fashioned Baker’s Choice
Shaped like a wheel of cheese and colored soft tan, this American heirloom dates back to the 1800s. Its flesh is rich and smooth, making it one of the best pumpkins for traditional pumpkin pie filling. It also holds up well when baked into custards and breads.
Red Warty Thing – Rugged but Rewarding
Despite its quirky name and rough skin, Red Warty Thing hides golden-orange flesh that’s exceptionally sweet and fine-grained.
It’s perfect for pumpkin bread, brownies, and scones. The thick rind makes it a long-storing variety, ideal if you like baking with pumpkin all winter long.