A tan, elongated, butternut-like heirloom pumpkin that is in fact the variety behind nearly all canned pumpkin in the US — sweet, smooth, and bred for pie, not jack-o'-lanterns.
Because the Dickinson is what fills the can, it is the most accessible and affordable pumpkin in America — a low-cost, year-round vitamin-A staple for families on a budget, available at any corner store.
The Dickinson is a workhorse source of beta-carotene and vitamin A in an affordable, shelf-stable form — most canned pumpkin is this squash. Its low glycemic load, soluble fiber, and high potassium support blood-sugar and blood-pressure control, and its dense flesh delivers nutrition cheaply. Buying plain canned Dickinson puree is one of the most cost-effective vitamin-A foods available year-round.
Roast fresh Dickinson halves until tender and puree, or use plain canned puree (just pumpkin, no added sugar or pie filling). Fold into soups, oatmeal, baked goods, and stews. Roast the seeds for zinc.
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