Fairytale Very heavy, wonderful in pies & breads, these are the pumpkins I use for the bread we sell. Yummy! 
Red Warty Thing Heirloom squash type pumpkin delicious flavor and fine texture. 
Peanut pumpkin is more than edible; the flesh is sweet and delicious. These warty protuberances add up to an extremely sweet flesh, suitable for use in desserts such as pies, breads and cheesecakes. 
Marina Di Chioggia Italian Heirloom, squash type yellow – to light orange flesh. 
French heirloom, Cinderella pumpkins are creamy and moist with a mild and slightly sweet flavor. Good for soups. 
The hubbard is consistently sweet, and can be substituted for virtually any other winter squash, making it ideal for cooking and baking. 
Mixed gourds, inedible but very pretty. 
Rascal is an orange fleshed firm, heavy pumpkin that cooks like a squash. It doesn’t have that strong pumpkin flavor. I like them for their color and they keep until easter! 
The orange flesh of the Heirloom Australian Jarrahdale is a stunning contrast to its bluish skin. The flesh is firm, and not stringy, best used to enhance savory dishes, it also makes a delicious pie pumpkin. 
Butternut squash in a pumpkin shape. Very tasty baked. 
Speckled Hound Squash is a hybrid winter squash variety with light orange flesh that is great for roasting, making soups, or baked treats.
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