Pumpkin 101: Choosing, Cooking, and Storing Pumpkin

Pumpkin shows up everywhere in the fall, from front porches to pie plates, but not every pumpkin belongs in the kitchen. Knowing which ones to cook with, how to prep them, and how much puree to expect from a single pumpkin makes the difference between a smooth, flavorful dish and a stringy, watery one. Here's what to know before you start.

Quick Reference

Is a Pumpkin a Fruit or a Vegetable?

Pumpkin is botanically a fruit. It grows from a flowering plant and contains seeds, which puts it in the same category as tomatoes, cucumbers, and squash. Culinarily, though, pumpkin is treated as a vegetable because of its savory-leaning flavor and the way it's typically prepared, roasted, mashed, or simmered into soups rather than eaten raw or as a sweet snack. Both answers are correct depending on whether you're asking a botanist or a cook.

Carving Pumpkins vs. Cooking Pumpkins

Not all pumpkins are grown for the same purpose, and using the wrong one in the kitchen leads to disappointing results.

Carving pumpkins (Howden, Connecticut Field, and similar jack-o'-lantern varieties) are bred for size, a sturdy stem, thin walls, and a hollow interior that's easy to cut through. Their flesh tends to be watery, stringy, and bland, which makes sense since flavor was never the goal.

Cooking pumpkins, often labeled pie pumpkins or sugar pumpkins, are smaller (usually 4 to 8 pounds), denser, and sweeter. Their thicker, smoother flesh holds up better during roasting and purees into a much richer texture. If a grocery store pumpkin is labeled "pie" or "sugar," it was grown for the kitchen, not the porch.

Technically, a carving pumpkin can be cooked and eaten, but expect a thinner, less flavorful result. If a pie pumpkin isn't available, a butternut squash is a closer substitute than a jack-o'-lantern pumpkin.

Best Pumpkin Varieties for Eating

A few varieties consistently perform well in the kitchen:

• Sugar Pie / New England Pie Pumpkin: the classic, widely available cooking pumpkin found in most grocery stores
• Baby Pam: small, sweet, and reliable for pies and purees
• Cinderella: flattened and ribbed, with dense, flavorful flesh good for soups and pies
• Fairytale: a French heirloom with sweet, creamy flesh, despite its thick skin
• Musquee de Provence: excellent for soups thanks to its moist, flavorful flesh

Look for a pumpkin that feels heavy for its size and has no soft spots or cracks. A heavier pumpkin generally means denser flesh and a better yield.

How to Roast a Fresh Pumpkin

1. Preheat the oven to 375°F.
2. Cut the pumpkin in half and scoop out the seeds and stringy pulp.
3. Place the halves cut-side down on a parchment-lined baking sheet.
4. Roast for 45 minutes to 1½ hours, depending on size, until a fork slides in easily.
5. Let the pumpkin cool, then scoop the flesh away from the skin.
6. Puree the flesh in a blender or food processor until smooth.

If the puree seems watery, let it drain in a cheesecloth-lined strainer for an hour before using it in a recipe.

How Much Puree Does One Pumpkin Make?

As a general rule, expect about 1 cup of puree per pound of pumpkin. A typical 3 to 5 pound pie pumpkin yields roughly 3 to 5 cups of puree, which is more than enough for one standard pie (most recipes call for about 2 cups).

Since pumpkin size and moisture content vary, use our Pumpkin Puree Calculator to estimate exactly how many pumpkins to buy based on the amount of puree your recipe needs.

How to Store Pumpkin

Whole, uncut pumpkin: Store in a cool, dry place (not the refrigerator) for 1 to 3 months. Avoid areas with high humidity, which can speed up mold growth.

Fresh puree: Refrigerate in an airtight container and use within 1 week.

Frozen puree: Freeze in airtight containers or freezer bags, leaving room for expansion. Fresh puree keeps well in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.

Frequently Asked Questions