The big orange pumpkin on your porch is technically food, so it is fair to wonder whether you can cook it. The short answer is that an uncarved, healthy carving pumpkin is edible, but it is not very good to eat, and a carved one that has been sitting out should never be eaten. Here is what extension experts say, and how to pick a pumpkin that is actually meant for the kitchen.
What makes a carving pumpkin different
Carving pumpkins are grown for size, shape, and a wall that is easy to cut, not for flavor. Iowa State University Extension calls these larger pumpkins field pumpkins and says they have a watery, stringy flesh. Utah State University Extension agrees that jack-o-lantern pumpkins are not the best choice for baking, describing their flesh as fibrous, stringy, watery, and mild in flavor. University of Illinois Extension puts it plainly: pumpkins sold for carving are not designed to be eaten. If you want to learn more about the different kinds, our guide to pumpkin types explained walks through them.
So is it safe to eat one?
An uncarved carving pumpkin that is firm and free of rot can be cooked. University of Nevada, Reno Extension says carving pumpkins are more watery than pie pumpkins, but there are ways to compensate, and even suggests eating cooked leftovers from carving. The key is to treat that flesh like any other fresh vegetable. Cut it on a clean surface, cook it soon, and refrigerate what you do not use right away. Expect a thinner, blander result than you would get from a pie pumpkin.
Never eat a carved pumpkin that sat out
This is the firm rule. Oklahoma State University Extension says that after a carved pumpkin has been left at room temperature for several hours or days, the meat is not safe to eat. A jack-o-lantern that spent a week on the steps belongs in the compost, not the oven. The same goes for any pumpkin that has been painted, glued, or sprayed, since those finishes are not food. The one part Oklahoma State says you can still use is the seeds, which can be roasted or dried.
How to choose a cooking pumpkin
For cooking, look for pumpkins sold as pie pumpkins or sugar pumpkins. Iowa State University Extension describes them as about 5 to 8 inches across and 3 to 8 pounds, with a smooth, dense texture and a mild, sweet flavor. It also names Long Island Cheese pumpkins and butternut squash as good options. University of Nevada, Reno Extension says pie pumpkins are smaller, darker, denser, and sweeter, with less fibrous flesh than carving types.
When you pick one, University of Nevada, Reno Extension suggests a firm, green stem about 1 to 2 inches long and a hard, dull, unblemished shell that a fingernail cannot easily puncture. Press your thumbs into the base, and if it gives, the pumpkin is not fresh. University of Illinois Extension adds to look for pumpkins without cuts or soft spots that feel firm and heavy for their size. Our post on picking a good pumpkin has more on reading a pumpkin at the patch.
If you cook a carving pumpkin anyway
Plan for extra water. Cooked carving pumpkin flesh tends to release liquid, so let it drain in a strainer before using it, or cook it a little longer to thicken it. Iowa State University Extension also advises draining any liquid that pools after thawing frozen pumpkin puree. Carving pumpkin works best in soups, stews, and savory dishes where a softer texture and milder flavor are less noticeable than they would be in a pie.
Questions about your pumpkins?
If you have a pumpkin question we did not cover here, we would be glad to help. Call or text us at (513) 409-0005, or send a message through our contact page. We are a family-run business right here in the Springboro, Dayton and Cincinnati area, and we are always happy to talk pumpkins.