As fall colors sweep across Western New York, pie pumpkins take center stage at local farms and markets. Unlike large carving pumpkins, these smaller, sweeter varieties are bred specifically for baking, cooking, and pureeing. Their smooth flesh, fine texture, and natural sweetness make them the heart of every homemade pie, soup, or roasted side dish that signals the start of cozy season.

From Ancient Fields to Fall Favorites

Pumpkins are native to Central America, where Indigenous farmers cultivated them more than 7,000 years ago. Alongside corn and beans, pumpkins formed part of the “Three Sisters” cropping system—one of the first examples of sustainable agriculture. When European settlers arrived, they adopted pumpkins as an essential food crop, especially in colder climates where few other vegetables stored well through winter.

Pie pumpkins, also called “sugar pumpkins,” are smaller and denser than ornamental types. Most weigh between two and four pounds and have deep orange flesh with fewer strings, making them ideal for cooking.

In Western New York, farms like Fenton’s Produce and Dirt Rich Farms grow pie pumpkins each fall, celebrating the region’s long-standing connection to family farming and seasonal eating.

Nutritional Benefits

Pie pumpkins are as nourishing as they are delicious:

• Rich in beta-carotene, which converts to vitamin A for healthy eyes and immunity.

• High in fiber to support digestion and heart health.

• Packed with potassium, which helps balance blood pressure.

• A source of vitamin C and antioxidants to strengthen immunity and fight inflammation.

Even the seeds are valuable—they’re loaded with protein, magnesium, and healthy fats.

Cooking and Enjoying Pie Pumpkins

To make pumpkin puree, cut the pumpkin in half, scoop out the seeds, and roast the halves until tender. Blend the flesh until smooth and use it for pies, pancakes, soups, or breads. Roasted chunks of pumpkin also pair beautifully with local sage, butter, and maple syrup.

Storage Tips

• Store whole pumpkins in a cool, dark place for up to two months.

• Once cut, refrigerate and use within a week.

• Freeze pureed pumpkin in portions for up to six months.

From field to fork, pie pumpkins embody the flavor of the season—local, sustainable, and full of comfort.

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