When it comes to making pumpkin pie, as food historian Sandra Oliver points out in her story "Home Slice," not all of the variously colored and shaped pumpkins, gourds, and squashes available at this time of year are created equal. We were eager to see which ones work best, so we asked John Ackerman, who grows more than 160 varieties on Ackerman Farms in Morton, Illinois, to send us his most pie-friendly varieties—all of which can be found at farmers' markets and at Whole Foods around the country. Here is what we found out.
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Credit: Todd Coleman
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Dickinson, a beige, football-shaped variety, is the kind that's typically canned. It has very firm, deep-orange flesh that makes a purée with a wonderful, honeyed flavor. A particularly moist variety, once roasted and puréed, it should be sautéed for about five minutes over high heat to cook off excess moisture.
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