An Heirloom Worth Preserving

Long Pie Pumpkins are a heritage variety that dates back to the early 1800s, originating on the East Coast — particularly in Maine and Nantucket — where they were cherished for their reliability and flavor. Before refrigeration, these pumpkins were a homesteader’s dream: they stored for months without spoiling and only improved in sweetness over time.

Unlike the round, ribbed pumpkins typically used for decoration, Long Pie Pumpkins are shaped more like a zucchini or butternut squash, with dense, bright orange flesh and thin, smooth skin. Over the years, they’ve earned a devoted following among small farmers and artisan bakers who value flavor and texture over appearance.

Today, Long Pie Pumpkins are grown on select Western New York farms like Fenton’s Produce and Dirt Rich Farms, where farmers are keeping this heirloom variety alive for a new generation of eaters who care as much about flavor as they do about tradition.

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Why Long Pie Pumpkins Stand Out

While many pumpkins are grown for looks or carving potential, Long Pie Pumpkins are grown for taste. Their flesh is smooth, rich, and naturally sweet — the kind of pumpkin that doesn’t need much sugar or spice to shine in pies and soups.

Here’s what makes them a fall essential:

• Exceptional flavor: Deeply sweet and nutty, with hints of brown sugar and chestnut.

• Smooth, dense flesh: Ideal for purees, custards, and soups without excess water content.

• Long shelf life: When stored properly, they can last 3–5 months and actually get sweeter with time.

• High in nutrients: Packed with beta-carotene (which converts to vitamin A), fiber, potassium, and vitamin C.

Their naturally creamy consistency means you can skip the canned pumpkin and go straight from oven to blender for the best pie filling you’ve ever tasted.

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Cooking and Baking with Long Pie Pumpkins

Long Pie Pumpkins are a dream to cook with because they require minimal prep and deliver big flavor. To use them, simply cut the pumpkin in half lengthwise, scoop out the seeds, and roast until tender. The skin is thin and easy to peel once cooked.

Here are a few FreshFix favorite ways to use them:

• Classic pumpkin pie: The go-to use for this variety — rich, silky, and naturally sweet.

• Savory soups: Blend roasted pumpkin with garlic, onion, and vegetable broth for a comforting fall soup.

• Roasted side dish: Cube and roast with olive oil, sage, and sea salt.

• Baked goods: Perfect for pumpkin bread, muffins, or pancakes.

• Gnocchi or pasta filling: Mix roasted puree with ricotta and herbs for a seasonal twist.

And don’t toss the seeds — they’re delicious roasted with olive oil and a pinch of salt.

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Storage Tips

One of the biggest advantages of Long Pie Pumpkins is how well they store compared to other varieties.

1. Cure before storing: If freshly picked, let the pumpkin sit in a warm, dry spot (around 80°F) for 10–14 days to harden the skin.

2. Store in a cool, dark place: 50–55°F is ideal — a pantry, basement, or unheated room works well.

3. Keep them dry and spaced apart: Moisture or contact between pumpkins can lead to soft spots.

4. Use within 3–5 months: The flavor improves as the pumpkin matures in storage.

Once cut, refrigerate and use within a week, or roast and freeze the puree in small portions for future baking.

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A Slice of Autumn History

The Long Pie Pumpkin is a perfect example of why supporting local farms through FreshFix matters. When you buy heirloom varieties like this, you’re not just getting better flavor — you’re helping preserve agricultural diversity and a piece of food history.

With its smooth texture, naturally sweet taste, and incredible shelf life, this old-fashioned pumpkin is everything a cook could want in fall produce. So the next time you see one in your FreshFix box, skip the canned puree and go straight for the real thing — a true farm-grown taste of autumn in Western New York.