Cooking with Pumpkin: From Porch Décor to Farmhouse Table

As the fields fade to gold and the farm stand fills with autumn color, pumpkins steal the show. But not all pumpkins are destined for pies! At Highland Oak, we love teaching folks how to choose the right pumpkin for cooking because the right one can transform your fall meals from basic to beautiful.

 

What to Look For in a Cooking Pumpkin

If you’ve ever tried baking with a big carving pumpkin, you already know: not all pumpkins taste good. The best cooking pumpkins are smaller, more dense, and have deep orange, sweet flesh with less water content.

When shopping or harvesting:

• Size matters — Choose pumpkins between 2–8 pounds for the best flavor.
• Shape and skin — Smooth or slightly ribbed, with firm skin and no soft spots.
• Weight — It should feel heavy for its size, meaning dense, flavorful flesh.

Avoid the large decorative “field pumpkins” used for carving. They’re stringy, watery, and bland once cooked.

 

Where to Find Pumpkins for Cooking

Cooking pumpkins aren’t always the ones piled high at the grocery store entrance. Here’s where to look for the good ones:

• Farmers Markets – Local farmers (like us!) often grow heirloom varieties specifically for eating, not carving. Ask vendors which types are best for baking or roasting.
• Farm Stands & U-Pick Patches – Many small farms have separate bins for pie pumpkins or edible heirlooms. These are more fresh and often grown without the heavy sprays used on commercial decorative pumpkins.
• Local Produce Stores or Co-ops – In fall, they often carry sugar pie or cheese pumpkins sourced from nearby farms.
• Grow Your Own – If you have a sunny patch of garden space, you can easily grow sugar pie pumpkins or a fun heirloom like Long Island Cheese. They store well for months and add stunning color to your fall garden.

💡 Tip: Look for pumpkins labeled “sugar,” “pie,” or “cheese.” These usually have sweeter, smoother flesh than carving types.

 

Great Pumpkin Varieties for Cooking

Here are a few of our favorites for baking, roasting, and soups:

• Sugar Pie Pumpkin – The classic pie pumpkin; smooth flesh, naturally sweet, and perfect for purée.
• Long Island Cheese Pumpkin – A flat, tan heirloom that bakes into silky pies and soups.
• Cinderella (Rouge Vif d’Étampes) – Deep red-orange and slightly flattened; stunning roasted in wedges.
• Jarrahdale – Blue-gray skin with rich, firm orange flesh. Great for savory dishes and gnocchi.
• Baby Pam or Winter Luxury Pie – Exceptional texture for baking and custards.

How to Cook a Pumpkin

Fresh pumpkin is easier than you think:

1. Wash & Cut – Slice your pumpkin in half, scoop out the seeds (save them for roasting!).
2. Roast – Place halves cut-side down on a parchment-lined baking sheet. Roast at 375°F for 40–60 minutes until tender.
3. Scoop & Purée – Once cool, scoop out the flesh and blend until smooth.
4. Use or Freeze – Store purée in jars in the fridge up to 5 days, or freeze in 2-cup portions for baking later. Can be used for baking pies, quick breads, muffins, and more! Use it in place of pureed pumpkin in a can.

Pumpkin Beyond the Pie: How the Rest of the World Cooks with It

In the U.S., pumpkin tends to show up mostly in desserts. Pies, muffins, lattes, and sweet breads. But around the world, it’s treated more like the versatile vegetable it is. Pumpkin’s natural sweetness pairs beautifully with savory spices, herbs, and grains, making it a staple in all kinds of hearty meals.

• In Thailand, pumpkin is simmered with coconut milk, ginger, and curry paste for fragrant soups and stews.
• In Italy, it’s puréed into creamy risottos or stuffed into ravioli with sage butter.
• In Mexico, pumpkin is used in calabaza en tacha, roasted with cinnamon and piloncillo, or cooked into rich mole sauces.
• In the Middle East and North Africa, pumpkin mingles with cumin, coriander, and chickpeas in tagines and savory braises.
• In Australia and New Zealand, roasted pumpkin is as common as roasted potatoes, tossed into salads or served alongside lamb or beef.

So while we Americans often reserve it for pies and spice lattes, pumpkin is truly a global ingredient. Humble, nourishing, and endlessly adaptable.

A Highland Oak Favorite: Maple Roasted Pumpkin with Herbs

This simple side dish captures the delicious flavor and texture of pumpkin: earthy, sweet, filling, and just a little savory.

Ingredients:

• 1 small sugar pie pumpkin (about 3 lb), peeled, seeded, and cut into cubes
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tsp sea salt
• ½ tsp cracked black pepper
• 1 tsp chopped fresh rosemary or thyme (or both!)

Instructions:

1. Preheat oven to 400°F.
2. Toss pumpkin cubes with olive oil, maple syrup, salt, and herbs.
3. Spread on a parchment-lined sheet pan in a single layer.
4. Roast 25–30 minutes, stirring once, until golden and caramelized.
5. Serve warm alongside roasted chicken, pork chops, or on a fall salad.

From Farm to Table

At Highland Oak, we grow pumpkins not just for decoration but for the kitchen (as well as our animals!) because real flavor starts in the soil. Whether you’re making pie, soup, or roasted sides, choosing the right pumpkin variety turns an ordinary meal into a seasonal celebration.