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Fri, 02/07/2020 – 19:10

The pumpkin has a long history in its native United States and has become a delightful harbinger of the fall season. Any pumpkin can be made into pie, bread, or cookies since they are winter squash, but the sugar pie pumpkin was specifically bred for cooking and baking and has a stronger pumpkin flavor.

Other fun varieties come in white, soft green, deep orange, and more:

Munchkin/Baby Boo/Jack-b-little: The little decorative pumpkins that fit in the palm of your hand. Edible, but used for decoration.

Fairytale: Also known as musquee de Provence, they are heavily lobed, flat, dusty green to orange, and very popular. Chefs love their sweet, creamy flavor.

Long Island Cheese: The color of this pumpkin resembles that of a pale cheese, thus its distinct name. This medium-sized pumpkin typically weighs about 10 pounds, has light ribbing, and is known for its sweeter taste. This classic pumpkin dates back to the 19th century.

Cotton Candy: Ghostly white flesh under their stark white shells.

There are also pale blue/grey pumpkins, dark green pumpkins, and pale orange pumpkins, too many to name.

Choose a pumpkin without any visible cuts or bruises. Make sure the stem is not soft.
Pumpkins can last for a month or more if left uncut. Once cut open and seeded for cooking, they will last a few days.
Orange, Green, White

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