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Lee Center, NY

First are these large pumpkins any good for eating or baking? I have heard that they have no taste or flavor at all. Is there any sugar content to them?

Second question is has anyone made pumpkin wine from one of these things. Years ago I knew a fellow who made a super wine from the small pie pumpkins.

Hey no sense in letting them spoil after they are grown and weighed. :-)

2/5/2005 11:28:39 PM

Lee Center, NY

Ooooooops didn't see the From The Garden forum.

2/5/2005 11:46:21 PM

Ctpumpkin@optonline.net

These pumpkins contain less natural ocurring sugar than the more popular "pie pumpkins". So the recipe has to be changed a little. I can't say how much more since I've never cooked a pie in my life. LOL

I believe we can make wine out of anything, but again, adjustments are likely.

2/6/2005 8:37:01 AM

Western Pa.

Pies have been made from them. I believe that there are other varieties that make "better" pies. I once heard (don't know how true it is), that most srore bought pumpkin pie filling actually comes from squash like Blue Hubbard. Recipees for pumpkin wine and beer can be found in the recipe section of this site. And don't forget to try the "Kilr Crunch"!

2/6/2005 12:13:58 PM

Ottawa, Ohio

Commercial canned pumpkin is from a special variety close to a tan cheese, Long Island cheese.The canned pie pumpkin is a libbies variety. They are close to a butternut squash which I use because they are easy to peel and process in the microwave. Makes very goog pie!

2/6/2005 1:56:36 PM

Rockford,il

I would be worried about eating them with the fungicides and pest controls that we use.

2/6/2005 4:40:51 PM

Ctpumpkin@optonline.net

Ironically all of the pesticides we are likely to use are also labeled for use on edible. Even the systemics we use are incapable of translocating into the fruits.

Now direct applications of fungicides to stem splits & such is completly *OFF LABEL* and fruits treated to these & other higher than legal rates should not be eaten.

2/6/2005 5:47:32 PM

Knopp, Germany

We pickle the flesh from our smaller AG's, taste delicious.

2/7/2005 1:28:44 AM

Itzetown City

Owen I can second this. We did it in 203 as we got a beautifull orange one (801,5genes). That pumpkin had solid flesh, not stringy, only the stem area was a little bit harder and not to use. And I discover the flesh keep the deep orange color while flesh from "Gelber Zentner" often turns white in vinegar The problem is to get enough jars for thus big whoppers. LOL

And we general do not use any pesticides!!!

2/7/2005 2:51:48 AM