
The New England climate is perfect for growing pumpkins, and New Englanders have a special appreciation for the fruit. (Yes, pumpkin, with its seeds inside, is considered a fruit!)
In fact, a recent world record-winning giant pumpkin was weighed in at the Topsfield Fair, and this time of year, Boston abounds with pumpkiny treats.

How do you choose the pumpkin that's right for you?
There are two broad categories of pumpkins - baking fruits and carving fruits. If you're going to carve your pumpkin up for Halloween, you'll want a large pumpkin suitable for a jack-o-lantern. These big, often oval-shaped pumpkins have relatively thin walls and tend to be largely hollow. They do have some seeds and stringy bits inside, but they're easy to clean and carve. Their flavor is often bland, so they're not the best pumpkins for eating.

If, on the other hand, you are going to cook or bake with your pumpkin, you want what's known as a "sugar pumpkin." These small, often spherical pumpkins have thick, meaty walls and not a lot of space inside. Because of this, they're much harder to carve than their bigger, hollow cousins, but their flesh is also much sweeter and more flavorful. They're also chock-full of seeds you can dry and roast.
Sugar pumpkins also make great painting pumpkins, especially if you have kids. Pumpkins are usually sold by weight, so you can buy enough of these little guys for each family member to have his or her own. If you're going to cook the pumpkins after Halloween is over, don't let them freeze outside, and be sure to scrub all the paint off first.
You might also enjoy these: