But not all pumpkins will taste good in a pie. If you are in the hunt of a pumpkin for cooking and baking, you will want the sweetest pumpkins you can find. Smaller, heavier varieties such as ‘Small Sugar Pumpkin’ or ‘New England Pie Pumpkin’ have denser flesh and higher sugar content, making them more suitable for pies, soups, muffins and breads.
Outer Appearance. Whether you are using it for baking or as a hallowing decoration for your porch, stay away from bruised or blemished pumpkins. Inspect the entire pumpkin carefully. The skin should be smooth, firm and free of cuts and scratches. As a decorative display you will want it to last and look nice. A damaged surface is prone to infections, making the pumpkin go to rotten very quickly. A perfectly ripened pumpkin has a firm, resilient skin that does not puncture or scratch easily when pressing on it with a thumbnail. To test for maturity give the pumpkin a gentle slap with your open hand and listen. It should sound hollow.
Color. Although pumpkins can range in color from white to nearly red, depending on the variety, a bright and uniform color ensures ripeness and freshness. Evenly colored pumpkins are also more attractive and they will transfer your design more clearly when used for carving.
Look at the stem. Choose a pumpkin with a stem. This way you can use the top as a lid after the pumpkin is carved. A dry, woody stem is a good indicator the pumpkin has reached maturity. Longer stems also help slowing down the decay process, extending the life of your pumpkin. And remember to always protect your pumpkin from the cold. If a frost is predicted, bring your pumpkins inside!
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