White pie pumpkins are a variety of pumpkin that are best known for being used to make pumpkin pie filling. They have a creamy white skin and flesh that gives them a milder flavor compared to the more commonly known orange pumpkins.
What do white pie pumpkins look like?
White pie pumpkins are round or oval in shape and medium-sized, averaging 3-5 pounds in weight. The skin color ranges from off-white to pale yellow or cream. The flesh inside is solid and thick, ranging from pale yellow to white in color. When cooked, white pie pumpkin flesh becomes very soft and smooth.
How are they different from other pumpkins?
Orange pumpkins like jack-o-lantern pumpkins have a stronger, earthier flavor that can often be bitter. The lighter color flesh of white pumpkins results in a milder, sweeter flavor. White pumpkins are less stringy and fibrous than orange varieties.
Another key difference is texture – white pumpkin flesh cooks down into a custard-like puree consistency ideal for pie filling. Orange pumpkins have a grainier flesh and texture after cooking.
What are some common varieties of white pie pumpkins?
Some popular varieties of white pie pumpkins include:
- Lumina – A hybrid variety that produces uniform, medium-sized fruit averaging 5 pounds.
- Silver Moon – A heirloom variety with heavily ribbed, pale yellow skin and stringless flesh.
- Sugar Pie – A small (3-4 lb) heirloom variety with creamy white skin and sweet flesh.
- Baby Pam – A mini variety that produces smaller fruit around 2 pounds.
- Aladdin – A medium-large hybrid with a intense creamy white color and thick flesh.
When is white pie pumpkin season?
White pumpkins are harvested in the fall, around the same season as orange pumpkins. The peak availability of fresh white pie pumpkins runs from early September through November.
Where can I find white pie pumpkins?
You may be able to find white pie pumpkin varieties at your local farmer’s market in the fall months. Due to their popularity for baking, they are also often stocked with other pumpkin varieties in grocery stores during the autumn season.
You can also find freshly harvested white pie pumpkins through online stores that specialize in heirloom and specialty produce. Canned white pumpkin puree can be found in some grocery stores year-round in the baking aisle.
How do you cook with white pie pumpkins?
White pie pumpkins can be used just like orange pumpkins in many recipes. Here are some tips for cooking with fresh white pumpkin:
- Wash, halve and scoop out the seeds and stringy fibers.
- Roast at 400°F for 45-60 minutes until very tender when pierced with a fork.
- Scoop out the flesh and puree until smooth. Use in any recipe calling for canned pumpkin.
- Substitute 1 cup fresh puree for 1 cup canned pumpkin puree.
- The cooked puree freezes well for months in airtight containers.
Baking
White pie pumpkins really shine in baked goods like pumpkin pie, bread, cookies, pancakes, and more. The flesh cooks down easily into a silky smooth and velvety consistency.
Soups and Stews
Add roasted pumpkin flesh to creamy soups and stews. The mild sweetness plays nicely with savory ingredients.
Savory Dishes
Use pumpkin puree as the base for risottos, pasta sauce, curry dishes, and more. Add spices like cumin and cinnamon for a flavor twist.
Smoothies and Drinks
Blend pumpkin puree into smoothies, milkshakes, coffee drinks, and cocktails. The mild flavor works well with both sweet and savory additions.
Nutrition Facts
White pie pumpkins have a similar nutritional profile to orange pumpkins. One cup of cooked pumpkin puree provides:
| Nutrient | Amount |
|---|---|
| Calories | 49 |
| Carbohydrates | 12g |
| Protein | 2g |
| Fiber | 3g |
| Vitamin A | 245% DV |
| Vitamin C | 19% DV |
| Potassium | 531mg |
Pumpkin is high in vitamin A, vitamin C, and fiber. It’s also a low calorie food perfect for guilt-free baking!
Storage
Fresh white pumpkins will keep for 1-2 months in a cool, dry location. Store whole pumpkins on a shelf or counter away from direct sunlight. Once cut open, wrap pieces of pumpkin tightly in plastic wrap and refrigerate for up to 5 days.
Cooked pumpkin flesh or canned pumpkin puree will keep for 1 week in the refrigerator or many months in the freezer. Frozen pumpkin may develop some texture changes but it will remain safe to eat.
Conclusion
White pie pumpkins are an ideal choice for pumpkin pie baking, soups, and more. Their naturally sweeter flavor and velvety smooth texture when cooked make them perfect for anything requiring pumpkin puree. Look for fresh white pumpkins in the fall months at farmers markets or specialty grocery stores. The canned puree can also be used year-round in all your favorite pumpkin recipes.