Fall is when most of us start busting out our crock pots and casserole dishes to prepare some festive feasts! Pumpkin pies, pumpkin soups, pumpkin EVERYTHING! Here are some pumpkin varieties perfect for cooking up those Fall comfort foods!

Cooking Pumpkin Varieties
First of all, skip the Jack O’ Lantern pumpkins all together as they are the worst pumpkins for cooking. Their meat is very stringy and their flavor is extremely bland. Instead, go for varieties that are sweet, uber flavorful, and have a smoother flesh. Look for pumpkins that are labeled as ‘sugar pumpkins’ or ‘pie pumpkins’. These varieties include Baby Pam, Autumn Gold, Lumina (these are white pumpkins), Cinderella, and Ghost Rider. Great names, right?

The Right Size
The best cooking pumpkins should be between 4-8 pounds. Be sure to check for bruising or spots as this can be a sign of rot. 

Keep ‘em Fresh
Keep your pumpkins fresh by placing them in a cool temperature. When stored properly, pumpkins can last up to 90 days! You could be making pumpkin pies well past Christmas! Also, pumpkin purée freezes very well for future cooking!

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