Some pumpkins are perfect for carving, but once you look past those huge, mostly-hollow squash, you’ll find a world of gourds just waiting to be discovered. Speckled or striped, green, white or golden, decorative or edible, there are virtually boundless possibilities for your pumpkins.
Many pumpkins are rich and sweet, lending a fresh, mellow flavor to stews, soups, risotto, or even a basic mac and cheese casserole. Smaller, thinner-skinned pumpkins tend to be better for cooking, and thicker-skinned varieties tend to be more fibrous and hold up well to carving.
With suggestive names like Cinderella, Ghost, Knucklehead and Sugar Pie, Haggen’s pumpkins will deck the halls and fill your plate with an abundance of beautiful—and delicious—squash of all sizes, shapes
This distinctive heirloom variety is centuries old and looks just like the coach in the classic fairytale. Delicious in pies and makes a unique carver.
Holds up well to carving, but also makes an attractive serving dish for pumpkin soup, and the flesh can easily be substituted for orange pumpkin in recipes.
Full of character, you’ll find these with varying degrees of bumpy “warts,” and in orange, green, or variegated for unique jack-o-lantern carving.
Sugar Pie Pumpkin
These cute little gourds are the quintessential sweet pie pumpkin, with firm flesh that turns smooth with cooking. But their size makes them popular as décor, as well.