Winter Luxury is a best old hoard for sure in North America, but I never had the chance to test it here in sad old Europe.
Iôve seen pictures, where a whole fruit was baked and seed removed afterwards.
A few days after your Birthday I would like to give you seed of our best old pie pumpkin here in central Europe. It is the Bleu de Hongrie.
I like the Blue Hubbards too, but the blue one from Hungary is unbeatable.
Ok, on this picture color is more grey then blue, but a woman from Hungary said, that this is just right, and my quality was the best...as she remembers from her childhood, where they had no sweets but only sweet baked pumpkin for their large family.
Hungarians liked it in the period of communism, when this 14" wide pumpkin looked like a oversized yeast dumpling.

This post was edited by acorneti on Mon, Jan 5, 15 at 19:36

I've been meaning to order Winter Luxury pumpkins. The blue hubbards sound great but for some reason my garden is hostile to Maximas. Will post and let you know how my WLs turned out later this fall :).

We like the hubbards for baking too but don't like the hard rind. You need an axe to get into one of those things! lol! We really like the Hopi black squash for eating. We have always grown several kinds and tested them for pies until we found it. We loved it, so have stuck with it. It can be a bit stringy but the hand blender after cooking takes care of that. We also like buttercup squash (not butternut!). Same nice flavor as hubbard, and like the hubbard, a maxima. I like that the Hopi black is a moschata, not so much problem with squash borers.

"The Perfect Squash" - Hopi Black Squash