Why the Long Pie Pumpkin Deserves a Spot in Your Fall Kitchen
By Angela Cenzalli — Gut-Brain Kitchen
If you’ve spent any time in New England during fall, you’ve seen sugar pumpkins everywhere. They’re cute, round, and perfect for decorating.
But if you’re here for flavor, nutrition, and real pumpkin magic, there’s a better choice—one most people walk right by.
Meet the Long Pie Pumpkin. Odd-shaped. Overlooked. And hands-down the best pumpkin you can cook with.
A Little History: The Pumpkin That Survived Because It Tasted Too Good to Lose
Long Pie Pumpkins first showed up in New England in the early 1800s. Farmers loved them because they stored through long winters and actually improved in flavor as they sat.
But once agriculture shifted toward picture-perfect round pumpkins, Long Pie nearly disappeared.
What saved it?
Farmers and chefs who refused to let go of a crop that tasted this good.
Fun fact: Long Pie Pumpkin was so prized that old-timers would store them upright on shelves until Christmas. The flavor just kept developing.
Why It’s Better Than Sugar Pumpkins (and Absolutely Better Than Canned Pumpkin)
Let’s be blunt: not all pumpkins taste good. Many are watery, stringy, or just bland.
Long Pie is different:
✔ Naturally sweet
✔ Dense and silky
✔ No watery mess
✔ Roasts beautifully
✔ Full of gut-friendly fiber and nutrients
In other words, it’s everything you wish pumpkin tasted like.
And—this part always surprises people—canned pumpkin usually isn’t pumpkin at all. It’s often a related squash variety bred for consistency, not flavor.
Long Pie gives you real pumpkin taste with none of the compromise.
How to Roast a Long Pie Pumpkin (No-Fail Method)
Add a photo here of your sliced pumpkin or roasted halves.
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Slice lengthwise.
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Scoop out the seeds (save them for roasting).
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Place cut-side down on a lined baking sheet.
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Roast at 400°F for 3-35 minutes until tender.
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Let Cool whole then Scoop out of skin.
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For Best results puree in food processor for pies, desserts and any dish calling for canned pumpkin.
No draining. No fuss. Just smooth, bright-orange pumpkin ready for anything.
Seasonal Recipes to Try With Long Pie Pumpkin
1. Classic Pumpkin Pie
The version everyone knows — only better. Long Pie Pumpkin gives a naturally sweet, silky filling that needs less sugar and zero doctoring. This is the pie that makes people ask, “What did you do differently?”
2. Pumpkin Pie Bites (Grain-Free, Dairy-Free)
Perfect for guests with sensitivities. These little two-bite treats pack all the warm pumpkin spice flavor without the grains or dairy. Easy to prep, great for gatherings, and wildly addictive.
3. Pumpkin Mousse
Light, creamy, and shockingly simple. This is your go-to “I want dessert but not the heaviness” recipe. Serve in small jars with toasted nuts or a drizzle of maple.
4. Pumpkin Bread
Moist, deeply flavorful, and perfect for breakfast or an afternoon pick-me-up. Long Pie’s dense texture shines here — no gummy streaks, no overly sweet flavor.
5. Pumpkin Sage Risotto
A Gut-Brain Kitchen favorite. Creamy Arborio rice, roasted pumpkin, fresh sage (or dried), and slow-simmered broth. Comforting, grounding, and deeply satisfying without being heavy.
6. Pumpkin Squash Soup
Smooth, warm, and easy. This version uses garlic (no alliums otherwise) plus ginger, broth, and coconut milk if you want added richness. A perfect fall “reset bowl.”
7. Pumpkin Scampi
A fun one: sautéed garlic, butter or olive oil, herbs, and roasted pumpkin folded into pasta or served over fish/shrimp. It’s bright, silky, and unexpectedly delicious.
Why Your Gut Loves Long Pie Pumpkin
For my busy, burned-out professionals who just want to feel better without complicated diets — this part matters.
Pumpkin is naturally:
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high in prebiotic fiber
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rich in beta-carotene
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supportive of immune health
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grounding and calming
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slow-burning for steadier energy
It’s simple, affordable, and powerful. Exactly the kind of ingredient we love in the Gut-Brain Kitchen.
Why I Cook With Long Pie Pumpkins Every Fall
Once you roast one, you understand why farmers protected this variety for more than a century. It’s versatile, deeply flavorful, and makes even the simplest meals feel nourishing.
I use Long Pie in everything — from breakfast bowls to retreat-center dinners — and it never disappoints.
If you want to try one, grab a few while they’re in season. They store well for weeks.
Want the Recipes?
If you’d like the detailed recipes (or want to see the step-by-step photos from my kitchen), keep an eye on the Gut-Brain Kitchen blog or sign up for Kitchen Notes — my short, helpful weekly emails for busy professionals who want to eat well without overthinking it.