These are also known as soup pumpkins: and they make a great soup. The flesh is bright orange, not quite as dense as a butternut squash (my fallback for most 'pumpkin' recipes), but not at all watery like a field pumpkin. They are very heavy because their 'walls' are so thick. I'll stop now since there are many chowhounds who can expand more thoughtfully than I can upon the merits of the rouge vif d'etampes (also called cinderella pumpkins). Below is a photo from our farm taken a couple of years ago. (ours aren't quite ready yet) The SF restaurants we sell to mostly make soup out of them, as far as I know. cg
Just because I saw the ones in the grocery store in your area, I wanted to say that some of the pumpkins that are being labelled "Cinderella" pumpkins are really the buckskin (tan skin) colored "Fairytale" pumpkins. Forget all this if your's is a deep orange color.
The Fairytale are meaty and good for pies. See picture at link.
I think there are also flat-top buckskin colored pumpkins. I don't think the "Cinderella" pumpkin ever grows to a buckskin color? Anyone know for sure?
Anyway, last year's "Cinderella" pumpkin was tan colored and not really a "Cinderella" pumpkin as it was labelled in the grocery stores.
Picture of "Cinderella" pumpkin here: http://greggsutter.com/mt/archives/20...
re: kc girl
One could get creative with your responsive, however, I suggest you go to the store in which you bought your pumpkin and ask why they call it a "Cinderella" pumpkin if it's buckskin (tan) colored. There are four or five varieties of pumpkin that are tan. A few of them are commonly used in commercial canning (aka Libby) for making pies.
If your's IS a Fairytale pumpkin (as mine was last year) and not a "Cinderella," then there is a good meaty flesh to make a pie. And, you likely have many months to decide to transform it into a pie because they last a long time when kept indoors or dry. The heirloom pumpkins with the deep ridges, uncut, make a charming decoration until then.
Is it sweet? Pumpkins are generally. See link for a very general description of "Pie Pumpkin" and know there are several varieties that have the high flesh-to-seed ratio. Some (if not all - I'm not sure if it's all) of those with your grey patina do, indeed, have a good flesh for pie.
"Pie pumpkins: A number of pumpkins with a very high flesh-to-seed-cavity ratio are used for pies rather than for decorative purposes such as carving. One particularly flavorful pumpkin in this category is called sugar pumpkin."
I add vanilla and brown sugar to sweeten my winter squashes. And, I have been experimenting with other ingredients such as Stevia, coconut oil, Splenda, and various spices. Recipes vary with the produce qualities as grown. My favorite so far is one layer pumpkin pie, one layer pecan pie.