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This Week’s Vegetable Box Feature: Pie Pumpkin

Is it even Fall if we don’t talk about this fall favourite?!

Pie Pumpkins are also referred to as sugar pumpkins!

Difference Between a Pie and a Carving Pumpkin?

Pie pumpkins tend to be sweeter and denser. They have thicker flesh underneath their orange exterior, which ultimately means there is going to be more pumpkin to use for cooking and baking. They also tend to have a better texture that's more suited to mixing it into a smooth batter.

Did you know?

  • Pumpkins are grown on every continent except Antarctica. Which makes quite a bit of sense considering, oh you know, Antarctica is a 24/7 icy tundra.
  • There are more than 45 different varieties of pumpkin. They range in color like red, yellow and green with names like Hooligan, Cotton Candy and Orange Smoothie.
  • They are technically fruit but since they're savory, many people (even foodies) just call them vegetables anyway.
  • They are 90% water and also have more fiber than kale, more potassium than bananas and are full of heart-healthy magnesium and iron.

Fun Fact: The word "pumpkin" showed up for the first time in the fairy tale Cinderella. A French explorer in 1584 first called them "gros melons," which was translated into English as "pompions," according to History. It wasn't until the 17th century that they were first referred to as pumpkins.


Where to store it?

Pumpkins should be stored in a cool place, such as your garage. Store pumpkins upside down (so the stalk is on the bottom). Don't place them directly onto the floor – use a piece of cardboard as a mat for the pumpkin. Stored this way, pumpkins can last up to 3-4 months.

How to Use it?

Pumpkin can be steamed, roasted, fried, shredded into dishes, or eaten raw. Did you know you can eat the entire pumpkin, minus the stalk?! After washing and cutting, scoop out the innards (save them & the seeds for delicious recipes like the ones below) and then prepare your pumpkin as per your recipe.






Roasted Pumpkin Soup

Created by: Martha Stewart

Cozy up with a bowl of this fall soup—that also happens to be super easy to make.



2 ¾ lbs pie pumpkin or butternut squash, halved and seeded

1 onion, peeled and quartered through the stem

1 garlic clove, peeled

½ cup olive oil

Coarse salt and freshly ground pepper

5 cups homemade or store-bought low-sodium vegetable stock


1. Preheat oven, cut pumpkin and toss with oil:

2. Preheat oven to 450°F. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.

3. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

4. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock.

5. Use an immersion blender to puree until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth.

6. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm until serving.


Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage

Created by: Closest Cooking

A delicious dish for a Fall brunch or dinner served with a salad.



1 TBSP olive oil

2 cups onion, sliced water as needed

2 cups pumpkin, peeled and cut into bite sized pieces

1 TBSP olive oil

salt and pepper to taste

8 sheets phyllo dough, thawed as directed on package

1/4 cup olive oil

4 eggs, lightly beaten

1 cup half and half (or 1/2 milk and 1/2 heavy cream or 1 cup heavy cream)

2 ounces gorgonzola or other blue cheese, crumbled

1 TBSP sage, thinly sliced


1. Heat the oil in a pan over medium heat.

2. Add the onions and sauté until the onions are tender, about 10-15 minutes.

3. Reduce the heat to just a bit below medium, add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)

4. Meanwhile, toss the pumpkin with the olive oil and season with salt and pepper.

5. Roast the pumpkin in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.

6. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9-inch pie dish or spring-form pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.

7. Mix the onions, pumpkin, eggs, milk, gorgonzola and sage and pour it into the crust.

8. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.



Perfectly Roasted Pumpkin

Created by: Vered DeLeeuw

This delicious roasted pumpkin is seasoned with olive oil, garlic, and chili powder. Makes a delicious side for Thanksgiving dinner!



1 pie pumpkin (2 pounds whole, 1.5 pounds cleaned)

2 TBSP olive oil or melted butter

1 tsp kosher salt or ½ tsp of any other salt

1 tsp garlic powder

1 tsp chili powder or smoked paprika


1. Preheat your oven to 425°F. Set an oven rack to the lowest position. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.

2. Wash and dry the pumpkin. Microwave it for one minute on high to soften.

3. Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Slice a sliver from the stem side first if you don’t want to cut through the stem, which is difficult to do.

4. Use a large metal spoon to remove the pulp and the seeds. If some stubborn pulp remains, cut it with kitchen scissors (see below recipes for ways you can use them).

5. Back to using the sharp knife and the sawing motions, cut each pumpkin half into four one-inch-thick moon-shaped slices, discarding the ends.

6. Using a vegetable peeler, peel the skin off, then cut each pumpkin slice into 1-inch cubes.

7. Place the pumpkin cubes in a large bowl. Add the olive oil, kosher salt, garlic powder, and chili powder. Use a large spoon or your hands to evenly coat the pumpkin chunks.

8. Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Bake them until tender, about 30 minutes, tossing them halfway through. Serve immediately.


Cajun Roasted Pumpkin Seeds

Created by: Chris Freytag

Don’t toss those seeds! They make a tasty snack and are full of nutrients! Pumpkin seeds are a great source of several minerals including: magnesium, potassium, phosphorous, zinc, fiber and cancer-fighting selenium!



2 cups pumpkin seeds, raw

2 tablespoons butter, melted 1/2 teaspoon cumin

1/2 teaspoon Cajun seasoning

Freshly ground Himalayan pink salt (or sea salt) & pepper


1. Preheat oven to 350 degrees.

2. Pour melted butter onto pumpkin seeds and stir in bowl.

3. Add seasoning and stir until coated.

4. Layer onto baking sheet and roast for 20-25 minutes.


Maple Pumpkin Butter

Created by: Chris Freytag

You can even eat the “guts” if you are wanting to get more pumpkin into your diet! Having pumpkin butter on hand is incredibly versatile and can be spread on toast, added to your morning oatmeal or even used as a sauce on chicken!



2 cups pumpkin fiber, seeds removed

1 tsp ground cinnamon

1/2 tsp ground nutmeg

Dash of ground ginger

Dash of ground cloves

1/3-1/2 cup maple syrup


1. Puree pumpkin fiber in a blender until smooth.

2. Combine all ingredients in a saucepot and bring to a boil.

3. Reduce heat to simmer and heat additional 30 minutes until slightly thickened.


Recipes are curated by Lauren

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