All pumpkins are edible, but some taste better than others. If you're looking for the best pumpkin for pie (or any type of eating), go with a small pumpkin that feels heavy for its size. The pumpkins listed below are regarded as some of the very best for pie. They contain lots of flesh, a finely-grained texture and aren't the least bit stringy:
Sugar Pie - These pumpkins are usually under 10 pounds, and often get a sticker designating them as "pie pumpkins." Any sugar pie pumpkin will work well in recipes, but New England Pie and Baby Pam are a couple favorites.
Heirloom pumpkins – These pumpkins break all the pie pumpkin rules – they're large, can easily top 20 pounds a piece and contain an unbelievable amount of flesh. Look for varieties like Musquee de Provence, Winter Luxury, Cinderella (Rouge Vif d’Etampes), Galeux D’Eysines, Cheese, Cushaw and Fairytale.
Hybrids - If you plan to grow your own pumpkins, and are looking for a single variety that will work well for both carving and eating, go with a hybrid like Spookie (a cross between Jack o’ Lantern and Sugar Pie), Triple Treat, Autumn Gold or Howden’s Field.
Never cooked pumpkin before?