Are carving pumpkins edible?

Howden or Jack O'Lantern pumpkins. Most pumpkins grow very large, and these are generally bred to be thin and basic, consisting of water and very little sugar or flesh. They are inedible, or at best have the boring flavor of ancient squash, so unless you're in the market for the most tasteless colossal amount of mush to feed a pig, leave 'em alone.

Choose pumpkins like pie pumpkins for cooking purposes. Varieties such as Sugar Pie or Cinderella were developed specifically to make dense, sweet flesh that is perfect for baking. Their smaller size means the sugars and starches are concentrated. You will notice that the color is richer and the texture is smoother when you scoop it into it. You aren't imagining things; the taste is different because these varieties have been selectively bred for generations.

Carving pumpkins have thin walls, hence they feel light for their size, often have deep ribs and tough stems, and when cut open, the seeds are loose in watery cavities. Pie pumpkins feel heavy for their size (that is, they contain a lot of pumpkin that holds the seeds tightly).

Generate ideas for using carved pumpkins, even if you must eat them, but don't forget to roast the seeds, which are still nutritious. Make a broth and use the flesh of the pumpkin after you've strained out the fibers. (Avoid making pies or soups where texture matters.) Burn off Halloween's excesses rather than letting them go to waste.

If space permits, grow both kinds. Place the varieties for carving at the October decorations, and the sugar or Long Island Cheese pumpkins for cooking in the garden plot. Gather the pie kinds when the stems are dead, and the rinds are tough and resist your fingernail.

Read the full article: When to Harvest Pumpkins: Ultimate Guide