All About Our Pumpkins

Pumpkin season is just around the corner and as always, we’re bringing insome smashing squashes for fall. Here are a few favourites.

Sugar Pie Pumpkins

(BE MY) SUGAR PIE

The quintessential baking pumpkin, sugar pies are quite small with sweet firm flesh that is less stringy than carving pumpkins. To make purée, first wash the pumpkins then cut into halves or quarters. Scoop out the insides then roast until fork tender. Remove the skin and purée.

Knucklehead Pumpkins

(YA BIG) KNUCKLEHEAD

This wart-covered pumpkin is spooky enough as is, but you can also carve through its scabs and bumps for a hauntingly unique jack-o'-lantern. Although you probably wouldn’t buy them just for eating, knucklehead pumpkins have a nice sweet flavour when cooked that works well in both sweet and savoury dishes.

Fairytale Pumpkins

(LIFE’S A) FAIRYTALE

Fairytale pumpkins are both decorative and delicious. This French heirloom variety has a squat, flattened shape and light brown colour worthy of the best fall displays. But slice a wedge off and you’ll also be treated to thick, mild flavoured flesh that stands up to sautéing, boiling or roasting.