Cooking with PumpkinNo. 4772 · The 2026 edition
The Best Kinds of Pumpkin to Use for Pie
Not all pumpkins are created equal—discover which varieties make the best pie filling.
Our own summary of the original — the full post and photos live at thekitchn.com.
The best pumpkins for pie are small, thin-skinned varieties like Sugar pumpkins and New England Pie Pumpkin. Avoid large carving pumpkins, which are watery and stringy; instead, opt for Cinderella, Fairytale, or even winter squash like butternut. For convenience, you can also use canned pumpkin purée.
Ingredients
Directions
- Choose small pumpkins that have thin skins and sweet, smooth flesh – varieties like Sugar pumpkins, Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, or Lumina are ideal.
- Cinderella and Fairytale pumpkins also work well for pies, even though they have hard, thick skins.
- Steer clear of the large carving pumpkins sold at pumpkin patches; their flesh tends to be stringy, bland, and watery.
- Pick pumpkins that weigh between four and eight pounds and check that they don't have any big bruises or soft spots.
- If you can only find big carving pumpkins, opt for a winter squash such as butternut squash instead.
- When using fresh pumpkins, roast them first to create your own pumpkin purée before using in recipes.
