I’ve grown a few of these- I think for baking and eating by itself, kabocha squash are my top pick. They’re very dry and velvety smooth- my favorite is “sunshine.” I’m really excited to try the Amish Pie pumpkin this year! I’ve had great luck with other pumpkins in my yard so hopefully this one works well.
Very good video very informative and I learned a lot because I’m dealing with several different kinds of pumpkins right now myself I dehydrate most of my pumpkins and then later on to reconstitute and use them for what I need. Thank you very much.
I did not realize that all these different types of squashes are “pumpkins” and used in the canned pumpkin we buy in a can. Wow! I learned a lot today.
Great content! I had always wondered if jack-o-lanterns made good eating. And I watch a lot of Japanese cooking videos - they love their kombucha. They often eat the skin as well. If you do a follow up, I'd be interested in a taste test of them individually, as custard or mini-pies, and which varieties were least watery. If you don't mind me adding a tip: the camera is a little jerky, which makes it hard to watch, and notice that there is a lot of glare, on the shiny countertops and from your glasses. Take off your glasses and smile! 🙂 I'm going to watch more, really loved this.
I love that blue pumpkin! I’ll have to try that one and the Dickinson next year! Thanks for the video! I have a ton of pumpkins on my porch that I need to take care of. We bought a bunch from the pumpkin farmer my boy worked for this season.
I enjoyed your video. Can you give us your comparison between the Amish Pie and the Dickinson? i would like your opinion on why you favor the Amish Pie over the Dickinson. I grew the Dickinson this year and I need to decide if I want to try the Amish Pie also next year. Thanks for your help.
They are both good pie makers with smooth flesh and good color. The Amish pie squash has a super thick flesh and a little sweeter flavor. The problem with the Amish pie squash is that the stems are also large and hollow so if you live somewhere with vine borers they are first to go. The Dickinson is great because it is in the moschata squash like the butternut is and the stems and vines have thinner more solid stems so the vine borers are not a problem for me with these.
Good question! If you cut them open and they look pale and watery then probably not. If they look dense and you can’t see a lot of stringy fibers, then it would probably work well.
Thank you.
I’ve grown a few of these- I think for baking and eating by itself, kabocha squash are my top pick. They’re very dry and velvety smooth- my favorite is “sunshine.”
I’m really excited to try the Amish Pie pumpkin this year! I’ve had great luck with other pumpkins in my yard so hopefully this one works well.
Great video! Good information to know.
Very good video very informative and I learned a lot because I’m dealing with several different kinds of pumpkins right now myself I dehydrate most of my pumpkins and then later on to reconstitute and use them for what I need. Thank you very much.
I did not realize that all these different types of squashes are “pumpkins” and used in the canned pumpkin we buy in a can. Wow! I learned a lot today.
Great content! I had always wondered if jack-o-lanterns made good eating. And I watch a lot of Japanese cooking videos - they love their kombucha. They often eat the skin as well. If you do a follow up, I'd be interested in a taste test of them individually, as custard or mini-pies, and which varieties were least watery.
If you don't mind me adding a tip: the camera is a little jerky, which makes it hard to watch, and notice that there is a lot of glare, on the shiny countertops and from your glasses. Take off your glasses and smile! 🙂
I'm going to watch more, really loved this.
I love that blue pumpkin! I’ll have to try that one and the Dickinson next year! Thanks for the video! I have a ton of pumpkins on my porch that I need to take care of. We bought a bunch from the pumpkin farmer my boy worked for this season.
Thank you guys for doing this video. I'm making my first pumpkin pie this Thanksgiving 🤞.
I think it makes a difference how you cook the pumpkin too. I like to microwave to soften and shorten time in the oven and roast them
Kabocha squash also bakes really great for pumpkin pie.
Thank you for this video. Had no idea I could make a Butternut Pie let alone combine. Where can I find seeds for the Amish & Dickinson ?
Seed savers had them. seedsavers.org/?s=Amish+pie
I enjoyed your video. Can you give us your comparison between the Amish Pie and the Dickinson? i would like your opinion on why you favor the Amish Pie over the Dickinson. I grew the Dickinson this year and I need to decide if I want to try the Amish Pie also next year. Thanks for your help.
They are both good pie makers with smooth flesh and good color. The Amish pie squash has a super thick flesh and a little sweeter flavor. The problem with the Amish pie squash is that the stems are also large and hollow so if you live somewhere with vine borers they are first to go. The Dickinson is great because it is in the moschata squash like the butternut is and the stems and vines have thinner more solid stems so the vine borers are not a problem for me with these.
What do y’all think about the white pumpkins and I also found a grey pumpkin but it doesn’t have a name on it. It was given to me.
Good question! If you cut them open and they look pale and watery then probably not. If they look dense and you can’t see a lot of stringy fibers, then it would probably work well.