1

votes

Are "carving pumkins" lower in carbs than "sugar pumpkins" and can you eat them?

Answered on August 19, 2014
Created September 21, 2011 at 8:29 PM

I passed on the pumpkins that had sugar in their name in favor of the good old regular huge ones they sell for carving. But the internet said they are not really for eating and will be mealy and gross. What do you think? Should I just go buy a sugar pumpkin or are the carving ones ok to eat. What is the difference in carbs? Vitamins? Google is not helping me out on this one...

3f11b5fda91063846bba45daac3541bd

(1186)

on September 21, 2011
at 11:56 PM

that sounds AWESOME!

77877f762c40637911396daa19b53094

(78467)

on September 21, 2011
at 11:16 PM

That sounds interesting Sunshine- does it have a name I could Google? We have baked stew inside a small pumpkin and that is good too.

C836b2644e7319bb957fbb794a97708e

on September 21, 2011
at 11:14 PM

ooh I just might! thank you=) I am trying to stay less than 50g carbs a day however I do believe that certain squashes are low enough to justify having on occasion. Plus they are in season!

C836b2644e7319bb957fbb794a97708e

on September 21, 2011
at 10:46 PM

Thank you- I guess I just failed at the internets today lol. I seriously could not find the carb content of a carving pumpkin today.

Ce7e28769d92d5de5533e775b1de966e

on September 21, 2011
at 09:44 PM

Sure you can! They're pretty stringy so I always go for the sugar variety but are most definitely edible. I would stick to the smaller sized pumpkins as they'll be nicer to prepare and eat. Bigger for these, when eating, is not better. For sure pureed as a soup or cubed and added to curry. Also, for a treat sometime, try Kabocha squash. So tasty and bonus - you can eat the skin :)

C836b2644e7319bb957fbb794a97708e

on September 21, 2011
at 09:09 PM

Good to hear! They are also .29$ a pound vs 3$ a piece for a fraction of the size!

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6 Answers

3
41dfb1a4fecb38d24075ff52f13ccb28

on September 21, 2011
at 10:19 PM

When we had carving pumpkins, we used to scoop out the seeds, lay them out on a cookie sheet, salt them a little, then pop the tray in the oven to crisp them up. Was a tasty treat.

2
6b365c14c646462210f3ef6b6fecace1

(1784)

on September 21, 2011
at 10:22 PM

I don't know if you're willing to give it a shot because I've never seen this recipe made else where other than my own home but when I was younger, my mom used to simmer pumpkin with fatty pork in a ton of aromatic spices and it came out REALLY yummy. Key ingredients included fish sauce and scallions. so yum in my tum...

77877f762c40637911396daa19b53094

(78467)

on September 21, 2011
at 11:16 PM

That sounds interesting Sunshine- does it have a name I could Google? We have baked stew inside a small pumpkin and that is good too.

3f11b5fda91063846bba45daac3541bd

(1186)

on September 21, 2011
at 11:56 PM

that sounds AWESOME!

2
C56baa1b4f39839c018180bf63226f7d

on September 21, 2011
at 09:56 PM

Don't puree them into a pie, but they can be used like any other fleshy squash. The difference in texture that you have heard reported has more to do with the size of the pumpkin than the variety. If you don't want the coarse texture, buy the small and medium size carving pumpkins, not the large ones.

As for nutrition, I'm inferring based on a Googling that pie pumpkin has about 19g total carbs in one cup cooked, while carving pumpkin has 12g. About 3g of this is fiber. So there you go.

C836b2644e7319bb957fbb794a97708e

on September 21, 2011
at 10:46 PM

Thank you- I guess I just failed at the internets today lol. I seriously could not find the carb content of a carving pumpkin today.

1
77877f762c40637911396daa19b53094

(78467)

on September 21, 2011
at 10:27 PM

I think the best way to cook larger pumpkins is in the oven. Slice them in half, scoop out the seeds and stringy stuff, and put them in a pan with just a bit of water (1/2 inch). Then bake at 400 degrees about 35-40 minutes. The skin will easily come off when it is cooked.

If you have extra pumpkin just freeze it in ziploc bags to use later in soup or pudding (almost pie!).

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on September 21, 2011
at 10:23 PM

Carving pumpkins tend to have thinner flesh and a larger cavity, thus less edible parts.

1
3f11b5fda91063846bba45daac3541bd

(1186)

on September 21, 2011
at 08:34 PM

Carving punkins are certainly edible and are great blended into a soup. Sugar pumpkins are sweeter tasting so are a better baking squash. Not sure about relative carb content but it's probably about the same, the carving punkin just might have a little more complex starch vs sugar.

C836b2644e7319bb957fbb794a97708e

on September 21, 2011
at 09:09 PM

Good to hear! They are also .29$ a pound vs 3$ a piece for a fraction of the size!

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