19 Pumpkin Varieties

These are various different colorful pumpkins.

When it comes to Halloween and Thanksgiving in the United States, pumpkins go hand-in-hand. The delicious blossoms, seeds, and meat of this nutrient-dense and adaptable orange fruit are harvested in October. For Thanksgiving, pumpkin pie is a popular dish in the United States, thanks to the abundance of pumpkins.

Cucurbitaceae is a family of squashes that includes more than 700 varieties, including the spherical, orange objects we call pumpkins. As with other squash, pumpkins may be traced back to northeastern Mexico or the southern United States.

Pumpkin pieces from Mexico, dating from 7,000 to 5,500 B.C., are the earliest known evidence. A pepo is a kind of berry in the pepo family.

For some reason, many people confuse pumpkins with vegetables since the typical kind (the one we use for Halloween) is not inherently sweet. A botanist would classify a pumpkin as a fruit because it is the result of a blooming plant’s ability to produce seeds.

Ares Pumpkin

Because of Ares’ extra-long, thick, and securely linked stems, it stands out from other tall pumpkins on the market; in terms of size and shape, the 22-28 lb. dark orange fruits have outstanding ribs. In addition to a high production potential, Ares pumpkins have moderate resistance to powdery mildew. The fruit is uniform in look and size, with a long handle for convenient transportation. You may add some variety to the usual orange pumpkins on display.

Casper Pumpkin

When it comes to Halloween decorations, the eerie white color of the Casper Pumpkin is just what you need. This pumpkin is easy to carve or paint, and its delicious flesh makes it ideal for pies and baking as well!

An attractive pumpkin with deep orange flesh, the Casper Pumpkin is a delectable treat to eat. 9 to 12 inches in diameter and 10 to 16 pounds are typical for this type. In contrast to many other white pumpkin types, Casper’s handle is tan with a corky feel, and its skin has less bluing. Corky and straw-colored are the handles of a stout cane. It has shown powdery mildew resistance in the field throughout our tests.

Read more on this: Roasted Pumpkin Bruschetta | Pumpkin Doughnuts | Toasted Pumpkin Seeds | Pumpkin Puree Pie 

Cherokee Bush Pumpkin

It is an open-pollinated and heritage pie pumpkin cultivar that originated among the Cherokee people of the Appalachian Mountains.

They can weigh five to eight pounds, and the golden-yellow meat is delicious while roasted, as a foundation for a cream soup, or pureed and added to pancake or muffin batter. Pies and bread benefit greatly from the golden-yellow meat.

Compact bushes save space, making this traditional pumpkin an excellent choice for gardens with limited space.

Squash that may be either carved into a jack-o’-lantern pumpkin or used to produce delectable bread and pies, thanks to its lovely golden flesh. Harvesting time: 85 days.

Cinderella Pumpkin

Cucurbitaceae (Cucurbitaceae) is the family of squashes that includes Cinderella pumpkins, a huge, flat squash with delicious, edible flesh. Pumpkins are known as Rouge Vif De Etampes, or Cinderella pumpkins, were famous and commonplace in the French marketplace in the 1880s, and it got its French name because of its vivid red color and the town of Etampes, which is located in the Île-de-France area and is in the north-central section of the country. Cinderella pumpkins were brought to the United States in the 19th century, where they became known as such because of their resemblance to the pumpkin from the Disney film of the same name.

Home gardeners and chefs alike utilize Cinderella pumpkins to make soup and pies, as well as as an attractive variety.

Cronus Pumpkin

In addition to their high yield potential, Cronus pumpkins have a moderate resistance to powdery mildew. Its fruit can weigh between 25 and 60 pounds. It’s a particularly huge and distinctive Halloween variation with a sturdy grip. A rich orange hue, well-defined ribs, and a constant blocky/round form round out the features of this succulent.

Its remarkable handle is long, dark-colored, deeply rooted, and has high dry matter, which results in minimal stem shrinking after harvest. The variety is powdery, mildew tolerant, and has strong vines.

Cushaw Green-Striped Pumpkin

These pumpkins are grown specifically for use in pies are often regarded as the best. A high output of 2-4 eye-catching 20″L green and white fruits averaging 7-25 lb is produced by large, robust plants. They feature a rounded bottom and a tapering neck. The golden meat is excellent for cooking and feeding livestock.

Pumpkins like Cushaw Green Striped, an old-fashioned kind, are excellent winter storage options! This type produces a lot of long-necked, cream-colored pumpkins with green stripes. It’s also a delicious filling for a pie! It takes 110 days for a plant to reach full maturity.

“Cushaw” is a popular name for this Native American heritage squash, derived from the Algonquin word “Coscushaw,” which means “sweet potato.”

Dill’s Atlantic Pumpkin

The current record holder is this cultivar, which weighs more than 1,800 pounds! Squash-type pumpkins of 200 to 300 pounds with tasty orange flesh may be grown without any extra care.

Dill’s Atlantic’ can be harvested in 120 days from direct seeding to harvest.

‘Dill’s Atlantic’ gourds may weigh up to 400 pounds, so you should expect a gourd or two. Even though its gigantic size makes it more of a decoration novelty, the pumpkin is not just edible; it’s actually quite tasty.

Fairytale Pumpkin

Technically (as far as nomenclature goes), Cinderella pumpkin is also a fairytale pumpkin. A fairytale pumpkin is a separate variety entirely. The Fairytale pumpkin is a typically French type. Beautiful, deep-lobed beauty, this 1899 treasure is.

It is shaped like a sculpted wheel of cheese and has a sturdy handle that can hold up to 20 pounds of meat. Vine length is 10 feet, and the fruit ripens to a gorgeous burned sienna color. Fine-grained, rich orange flesh makes it a great baking ingredient!

One of the few hard squash species that can be eaten raw, Fairytale pumpkins are recognized for their delicate flesh, sweet flavor, and extended storage life.

Galeux D’eysines Pumpkin

French heirloom pumpkins grown from Galeux d’Eysines pumpkin seeds are coated in peanut-like warts caused by sugar swelling in the skin. Warty Sugar Marrow, Courge Brodee Galeuse, and Peanut Pumpkin are all other names for it. Fruits that resemble cheese wheels and weigh between 7 and 10 kilograms (10 and 15 pounds) apiece can be stored for up to six months.

The smoothest of all the pumpkins for pies, this is the one to use. At maturity, it has a very high sugar content and a great flavor. Flavorful, smooth, and sweet, the rich orange flesh is ideal for baking. Soups and sauces in France are usually made using its sweet, orange flesh, which becomes velvety smooth when cooked.

Gladiator Pumpkin

A well-known cultivar that normally yields fruits weighing between 9 and 14 kg. Pumpkins have a wonderful rich orange color and a rounded form.

Gladiator has become the most popular variety among producers because of its enhanced disease resistance and larger, grower-preferred fruits. Gladiator’s increased homozygous intermediate resistance to powdery mildew was demonstrated in field studies with other cultivars.

Hijinks Pumpkin

Carved or painted pumpkins will love this “standard” pumpkin form. A seven- to nine-pound jack-o’-lantern can be carved with ease because of its smooth orange skin, characteristic grooves, and extra-sturdy stems. In addition, it’s resistant to powdery mildew, which is a frequent disease of pumpkins and squash.

Vine heights of 15 feet and resistance to powdery mildew make these vines ideal for high-yielding wine production.

Jarrahdale Pumpkin

You may not think of Jarrahdale pumpkins when you think of a pumpkin. Jarrahdale pumpkins have a slate blue tint with deep grooves instead of the circular orange-skinned gourd you’d anticipate. The brilliant orange flesh is treasured because it tastes as delicious as it appears. Large to medium-sized pumpkins have a somewhat flattened appearance, making them both visually appealing and appetizing.

Jarrahdale is a high-quality tea with a pleasant taste. The blade is sharp enough to get the job done. The best results are achieved in full sun on well-drained soil that is rich in organic matter.

Known for its unusual blue-grey skin, the Jarrahdale Pumpkin is an old-fashioned heritage variety. Pumpkins that are fully ripe often weigh between 12 and 18 pounds and have prominent ribs. When it comes to decorating, cooking, and long-term preservation, this pumpkin is a terrific all-around pick. Popular heirloom pumpkins include Jarrahdale.

Kratos Pumpkin

In addition to being resistant to powdery mildew, Kratos gives producers a big-handled pumpkin that matures two weeks earlier than most of our other large-fruited types. Large, vine-covered pumpkin. Pumpkins weighing between 20 and 30 pounds can be harvested from this semi-vined hybrid. It has a flat, spherical form with modest ribbing and big handles that are dark orange in color. Medium-dark orange in hue – that’s the skin of the pumpkin.

Lumina Pumpkin

Pumpkins grown with Lumina White are pale white in appearance, yet their flesh is vivid orange. About 3 to 5 pumpkins per vine will be produced, each measuring 8 to 10 inches in diameter and weighing between 10 and 12 pounds. Only 12 to 24 inches tall and 10 to 15 feet long, the plants will mature at the height of only 12 to 24 inches tall and 10 to 15 feet long. As well as for carving and arts and crafts, Lumina White is an excellent choice.

White pumpkins, Cucurbita maxima, grow on long trailing vines and belong to the Cucurbitaceae family, which includes gourds and squash, as well as white squash. The term “white pumpkin” refers to a variety of pumpkins, including Ghost pumpkins, Full Moon pumpkins, Luminas, Valenciano, Silver Moon, and Casper pumpkins. While first viewed as a genetic abnormality, white pumpkins have become more popular and are being cultivated for their ghostly tints.

Musquee de Provence Pumpkin

They seem like enormous wheels of cheese because of their flattened form and ribbed and lobbed appearance. When ripe, the skin is a deep, rich brown hue. The flesh is a rich orange color, dense, and quite finely textured.

Southern France, where it was often sold by the slice in the markets, led to the creation of Cucurbita moschata (Musquee de Provence). Since then, it has been known as the Fairytale pumpkin in North America, where it was first grown in 1899.

It resembles the Long Island Cheese pumpkin in terms of flavor. Wheels of cheese are a good analogy. A 20-pound Musquee de Provence is substantially bigger than a 6- to 10-pound Long Island Cheese pumpkin. The fruit has a lot of lobes on it. It turns a dark brownish orange when fully ripe. Deep orange flesh makes it a great cooking pumpkin.

Pepitas Hybrid Pumpkin

Hybrid pumpkins like the Pepitas Pumpkin are prized for their tasty and nutrient-rich seeds. Pepitas (Spanish for “naked seed”) develops seeds without the stiff outer shell present on conventional pumpkin types. Additionally, pumpkin seeds are rich in antioxidants and fiber and can help reduce blood sugar levels.

In spite of the delicious flesh that may be eaten baked or uncooked, pumpkin pepitas tend to be more ornamental than anything else. In the delectable hull-less seeds they produce, their wealth lies. Because they don’t have hulls to remove, ‘naked’ seeds are much easier to eat raw or roasted, and they’re packed with protein and other nutrients.

Vine height of 4-6 feet produces multiple 9-12 pounds spherical fruits that are resistant to disease. An intense orange with green striations covers each fruit, which contains an abundance of seeds. Succulent meat or nutty seeds are just a few of the reasons to grow it in the fall. About three months.

Red Warty Thing Pumpkin

Summer squashes, such as Red Warty Thing, grow on long vines that may reach up to four meters in length and belong to the Cucurbitaceae family, which includes gourds, pumpkins, and peppers.

This heritage squash, formerly known as victor and stored for many years in the U.S. Seed Bank, is thought to be a cross between a regular pumpkin and a red Hubbard. Beautiful in appearance, yet famous for its superb texture and flavor.

The Red Warty Thing’s meat is great to eat, but it is mostly prized for its aesthetic attributes. They may weigh up to 20 pounds and stay far throughout the winter, provided they aren’t frozen about 110 days after hatching.

Secretariat Pumpkin

Secretariat is grown from Harris seeds. It takes about 105 days from sowing to harvest, but the wait can be well worth it. The fruit of its vine bear has an excellent shape, but the ribbing differs from fruit to fruit. Some have deep and distinct ribbing, while others are relatively flat. The fruit, on average, grows as heavy as 12 lbs, but the can become much heavier in some cases.

Super Moon Pumpkin

A beautiful white hybrid pumpkin, the Super Moon Pumpkin is very delicious. The white pumpkins of this kind may grow to an average weight of 25-35 pounds, although in certain cases, they can reach a weight of up to 50 pounds. Clean white fruits with strong, durable stems for harvesting make this an America Selection.

There is an indeterminate vine on the Super Moon Pumpkin that may grow as long as 5 feet and is resistant to powdery mildew. As a bonus, this is a wonderful pumpkin for cooking soups and pies.

Unlike other pumpkins, Big Moon pumpkins have pale, unappetizing flesh. Big Moon germinates in three to five days and is ready for harvest 120 days after it is first planted. As much as 200 pounds, Place straw under the pumpkin as it grows to keep it from getting squashed by the vine’s other fruits.


Pumpkins and Halloween are hands in hand. In fact, many who don’t use this staple frequently in the kitchen don’t appreciate it off-season. But pumpkin, with its variety and easy-to-grow nature, is a fruit that your pallet and your kitchen should definitely get used to.

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