Howden Pumpkins

When the air turns crisp and leaves begin to fall, bakers start looking for the perfect ingredient for their seasonal treats. Howden pumpkins are perfect for autumn baking, offering a classic flavor and texture that’s hard to beat. If you’ve only ever carved a pumpkin, you’re in for a wonderful surprise. This variety, grown specifically for its culinary qualities, can become the star of your pies, breads, and soups.

Let’s talk about why this pumpkin stands out. Unlike decorative gourds, the Howden is bred for its thick, sweet flesh. It has a deep orange color and a robust flavor that holds up beautifully when cooked. It’s the traditional choice for a reason, and once you try it, you’ll understand the difference.

So, what exactly is a Howden pumpkin? It’s a specific cultivar of the larger field pumpkin group. Developed by John Howden in the 1970s, it quickly became the standard for both carving and cooking in North America. Its balanced sugar content and dense flesh make it incredibly versatile in the kitchen.

Identifying Your Howden Pumpkin

You’ll find them at most pumpkin patches and farm stands in the autumn. Here’s what to look for:

A uniformly deep, vibrant orange skin.
A perfectly round shape with slight ribbing.
A sturdy, dark green stem that’s firmly attached.
Heavy weight for its size, indicating thick walls of flesh.

Why Choose Howden for Baking?

Not all pumpkins are created equal in the oven. Here’s the advantage of the Howden variety:

Flavor: It has a rich, classic pumpkin taste that isn’t too watery or stringy.
Texture: When pureed, it creates a smooth, thick consistency that gives baked goods structure.
Availability: They are widely grown and easy to find during the harvest season.
Cost-Effective: One medium Howden pumpkin yields a lot of puree, much more than you’d get from a couple of small sugar pumpkins for a similar price.

From Patch to Puree: A Simple Guide

The key to great pumpkin baking is starting with a good homemade puree. It’s simpler than you think and tastes far superior to canned. Here’s how to do it.

Step 1: Selecting and Prepping Your Pumpkin

Choose a pumpkin that feels heavy and has no soft spots. Wash the exterior thoroughly. Using a strong chef’s knife, carefully cut the pumpkin in half from stem to base. This can be tough, so take your time and be cautious.

Step 2: Removing the Seeds and Fibers

Scoop out the stringy pulp and seeds with a sturdy spoon. Don’t throw the seeds away! Rinse them off, toss with a little oil and salt, and roast them for a tasty snack. Scrape the cavity until it’s mostly smooth.

Step 3: Cooking the Flesh

You have two excellent options for cooking:

Roasting: Place halves cut-side down on a parchment-lined baking sheet. Roast at 375°F (190°C) for 45-60 minutes, until the flesh is very tender when pierced with a fork.
Steaming: Cut the halves into smaller chunks. Steam in a basket over boiling water for 20-30 minutes until tender. This method can help retain a bit more moisture.

Step 4: Making the Puree

Once the pumpkin is cool enough to handle, scoop the soft flesh away from the skin. Place it in a food processor or blender and process until completely smooth. You can also use a potato masher for a more rustic texture, but a blender gives the silkiest results.

Step 5: Draining the Puree

This is a crucial step many people forget. Place your puree in a fine-mesh strainer or a colander lined with cheesecloth over a bowl. Let it drain for at least an hour, or even overnight in the refrigerator. This removes excess water and concentrates the flavor, ensuring your pies aren’t soggy.

Storing Your Homemade Puree

Your fresh puree will last about 5 days in the fridge. For long-term storage, freeze it in one-cup portions in freezer bags or containers. This gives you ready-to-go pumpkin for any recipe all year long. Just thaw it in the fridge before using.

Classic Autumn Recipes to Try

Now for the best part—using your puree! Here are some foundational recipes where Howden pumpkin truly shines.

1. The Ultimate Howden Pumpkin Pie

This is the classic use. Your homemade puree will make a pie with incredible depth of flavor and a perfect, sliceable texture.

Mix 2 cups of drained Howden pumpkin puree with 3/4 cup sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves.
Whisk in 2 large eggs and 1 cup of evaporated milk or heavy cream until smooth.
Pour into a par-baked pie shell and bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 40-50 minutes until set.

2. Spiced Pumpkin Bread

A wonderfully moist quick bread that makes your kitchen smell amazing.

Combine 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and your favorite spices.
In another bowl, mix 1 1/2 cups sugar, 1/2 cup oil, 2 eggs, and 1 cup of Howden pumpkin puree.
Combine wet and dry ingredients, stir in nuts or chocolate chips if you like, and bake in a loaf pan at 350°F for 60-70 minutes.

3. Savory Pumpkin Soup

Don’t limit your pumpkin to sweets. A creamy soup is a fantastic autumn meal.

Sauté one chopped onion and two cloves of garlic until soft.
Add 4 cups of vegetable broth and 3 cups of Howden pumpkin puree. Simmer for 20 minutes.
Blend until smooth, then stir in 1/2 cup of cream or coconut milk. Season with salt, pepper, and a touch of sage.

Pro Tips for Better Baking

Spice toasting: Briefly toast your ground spices (cinnamon, etc.) in a dry pan before adding them to your batter. It really wakes up their flavor.
Don’t overmix: For cakes and breads, mix the batter just until the dry ingredients are incorporated. Overmixing leads to tough textures.
Test for doneness: Use a toothpick or skewer. Insert it into the center of your baked good; it should come out clean or with just a few moist crumbs attached.
Remember, oven temperatures can vary. An inexpensive oven thermometer can help you ensure your baking at the right heat.

Troubleshooting Common Issues

Even experienced bakers run into problems sometimes. Here’s how to fix them:

Watery Puree: You didn’t drain it long enough. You can try cooking the puree in a wide pot over low heat, stirring often, to evaporate more liquid.
Pie Filling Cracks: This is usually from overbaking. The center should still have a slight wobble when you take it out, as it will set further as it cools.
Dense Bread: This can be from overmixing or using old baking soda. Make sure your leavening agents are fresh for the best rise.

Frequently Asked Questions (FAQ)

Can I use a carved Howden pumpkin for baking?

No, it is not safe. Once a pumpkin is carved and left out, bacteria can grow quickly. Always use a fresh, uncut pumpkin for cooking.

What’s the difference between Howden pumpkins and sugar pumpkins?

Howden pumpkins are larger, have a more robust flavor, and are often more fibrous. Sugar pumpkins (like ‘Sugar Pie’) are smaller, sweeter, and have slightly smoother flesh. Both are excellent for baking, but Howdens are more common and often more economical.

How much puree does one Howden pumpkin make?

A medium-sized Howden pumpkin (about 10-12 pounds) will yield roughly 4 to 5 cups of puree after draining. That’s enough for several pies or loaves of bread.

Can I substitute canned pumpkin in recipes?

Yes, in a pinch you can use canned pure pumpkin (not pumpkin pie filling). However, the flavor and texture of your baked goods will be more vibrant and authentic with homemade Howden puree.

Are Howden pumpkin seeds good for eating?

Absolutely! Clean them, toss with oil and salt, and roast at 300°F for about 45 minutes, stirring occasionally, until golden and crisp. They make a nutritious and tasty snack.

Using Howden pumpkins in your autumn baking connects you to a seasonal tradition. The process of transforming a whole pumpkin into a smooth, flavorful puree is satisfying, and the results in your recipes are deeply rewarding. With their reliable quality and fantastic flavor, they truly are a baker’s best friend during the harvest season. Give it a try this year—your taste buds will thank you.