Description/Taste
Cinderella pumpkins are medium to large in size, averaging 30-38 centimeters in diameter and weighing 15-35 pounds, and are round in shape with a flattened blossom and stem end. The deeply-ribbed or lobed rind matures from yellow to a bright red-orange and is smooth with a rough, light brown stem. The skin is thick, dense, and rich orange, encasing a central cavity with pulp and flat, cream-colored seeds. When cooked, Cinderella pumpkins are creamy and moist with a mild and slightly sweet flavor.
Seasons/Availability
Cinderella pumpkins are available in the fall through winter.
Current Facts
Cinderella pumpkins, botanically classified as Cucurbita maxima, are a French heirloom variety that grows on sprawling vines reaching over three meters in length and are members of the Cucurbitaceae family along with gourds and squash. Also known as Rouge Vif D’Etampes, Cinderella pumpkins were one of the most popular and common pumpkins in the French marketplace in the 1880s. Rouge Vif D’Etampes translates to “vivid red” in English, a nod to the bright rind, and French chefs favored the pumpkin for making rich soup stock. Today Cinderella pumpkins are predominately used as an ornamental pumpkin, but they are also used by home gardeners and chefs for soups and pies.
Nutritional Value
Cinderella pumpkins contain dietary fiber, vitamin A, vitamin C, potassium, and some iron.
Applications
Cinderella pumpkins are best suited for cooked applications such as roasting, baking, and steaming. Their sweet flavor and creamy texture make them ideal for use in baked goods and desserts such as pies, bread, muffins, cookies, and cakes. They can also be pureed and used to make pumpkin ice cream. In addition to sweet preparations, Cinderella pumpkins can be cooked and made into pumpkin butter, pureed into soups, stews, or casseroles, or hollowed out and used as a decorative bowl. Cinderella pumpkins pair well with meats such as sausage, poultry, bacon, or turkey, carrots, celery, parsnips, rutabagas, cabbage, green and red bell pepper, broccoli, zucchini, corn, mushrooms, garlic, onions, chives, cream cheese, cinnamon, honey, rice, quinoa, parsley, Italian seasoning, rosemary, thyme, and cheese such as cheddar, Emmenthal, or Gruyere. They will keep 3-5 months when stored in a cool and dry place.
Ethnic/Cultural Info
The Rouge Vif D’Etampe pumpkin is rumored to be the original inspiration for the carriage in the classic Disney film Cinderella. It has been said that animators used the variety in the studio as a muse and sketched multiple variations of the pumpkin before the final version of the carriage was created. After the release of the film, the Rouge Vif D’Etampe pumpkin earned a new name, the Cinderella pumpkin, and this is the name most commonly used in the United States today.
Geography/History
Rouge Vif D’Etampe pumpkins are believed to have originated in France and were popular in the markets of Paris during the 1880’s. In 1883, W. Atlee Burpee purchased the seeds and introduced the variety to the United States where it is now known as the Cinderella pumpkin. Today Cinderella pumpkins can be found at specialty grocers and farmers markets in Europe, the United States, Asia, and Australia.
Recipe Ideas
Recipes that include Cinderella Pumpkins. One 
is easiest, three is harder.
