A buff-colored, flattened pumpkin shaped like a wheel of cheese, an old American pie heirloom with sweet, smooth, deeply orange flesh — the gold standard for pumpkin pie before canned puree.
An American heirloom kept alive by seed-savers, the Cheese pumpkin represents the real, made-from-scratch pumpkin pie tradition that predates and outshines canned puree — a return to whole-food holiday cooking.
The Cheese pumpkin's dense, deep-orange flesh is rich in beta-carotene that converts to vitamin A for eye and immune health, with the soluble fiber and low glycemic load that make winter squash a steady food for blood sugar. Its smooth, low-water flesh concentrates nutrients and natural sweetness, letting cooks sweeten pies with less added sugar.
Halve, seed, and roast until tender, then scoop and puree — the flesh is silky and low in moisture, ideal for pies, custards, and soups without draining. Roast the seeds for a zinc-rich snack. Stores well for several months whole.
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