As October approaches, pumpkins are becoming increasingly popular in food and drink items. According to Kansas State University food scientist Karen Blakeslee, sugar or pie pumpkins are the best choice for baking and cooking.

These pumpkins are smaller than those used for carving jack-o-lanterns and have dense flesh with high sugar content. Their flesh is less stringy, and they usually have a darker color.

When cooking, 1 3/4 cups of mashed fresh pie or sugar pumpkin can substitute for a 15-ounce can of pumpkin. However, Blakeslee advises against home-canning mashed pumpkin or winter squash; only cubed pieces are recommended for canning. Mashed products can be safely frozen instead.

Blakeslee explains that the thick density of mashed pumpkin can prevent proper heat transfer during canning, risking under-processing and the survival of harmful bacteria. Therefore, freezing is the safest preservation method.

While some grocery stores sell sugar or pie pumpkins, Blakeslee encourages visiting U-pick farms. She advises rinsing and scrubbing the pumpkin’s exterior before cutting and checking for any damage, such as soft spots or spoilage, which should be removed.