How many types of pumpkin do you know? From ambercup to turban squash, we’re covering the 22 most common pumpkin varieties!
The American relationship with pumpkins is an odd one. We don’t often buy them to eat, but pumpkins are still one of the most popular crops grown in America (largely because of our desire to carve faces into them). Some traditions are just so odd when you think about them.
But through history, tradition, and lattes, pumpkins have become the quintessential autumn squash of America, so let’s dive into the pumpkin patch!
What are pumpkins?
Pumpkins are a type of squash. There are two types of squash: summer and winter squash. While summer squash (like zucchini) have thin skins, winter squash (like pumpkins) tend to have thicker rinds.
Pumpkins, like all other squash, originated in the Americas (more on pumpkin vs squash here!)
Types of Pumpkin
Here are 22 of the most common types of pumpkin. Have you heard of all of them?
Ambercup Squash
Ambercup Squash are also called Japanese pumpkins or cucurbita pepos. They have a green to orange skin and a vibrant orange flesh with a sweet nutty flavor. This squash normally grows to between 4-6 pounds. This winter squash is an oddity in that it can be eaten raw or cooked. Typically, only summer squash can really be eaten raw, but the squash family is big and varied, so there are plenty of outliers. We like the ambercup for desserts due to its sweet flavor. Use it in pies, muffins, or cakes.
Atlantic Giant
Developed in Nova Scotia in the late 20th Century to grow large, the Atlantic giant is the largest pumpkin variety in the world with some exceeding 1,000 lbs. They have been known to grow as much as 15 pounds in a day! I grew up in Alaska (four years in Fairbanks and four in Anchorage). Each year we went to the AK State Fair for the junk food, the shows, and the agriculture exhibits. With the long sunny summer days that far north pumpkins on display grew to enormous 800-900 pound beasts. Alaska’s state record is 2,147 pounds!
While the Atlantic Giant pumpkin is primarily grown for competitive purposes, such as the state fair, its flesh can still be used for cooking. Despite its size, the flavor and texture are similar to other pumpkin varieties, making it suitable for pies, soups, bread, or really just about any pumpkin recipe. Due to its massive size, it’s often shared after the fair among friends and family. The winners, however, often keep the seeds to themselves for future competitions.
Autumn Gold Pumpkins
Autumn Gold Pumpkins are a hybrid pumpkin with a deep golden color making them a great decorative pumpkin, but they are also very good as pie pumpkins or in just about any pumpkin recipe. Give Creamy Pumpkin Pasta (15 Minutes!) a shot. At 7 calories an ounce and loaded with vitamins A, C, and potassium it is a seriously healthy pasta alternative.
Baby Bear Pumpkins
Baby Bears are small pumpkins, usually weighing about 2 pounds and measuring only 4 inches high, that grow well in northern home gardens due to their frost resistant qualities. They are well rounded pumpkins with a deep orange color and distinctive ridges running from the stem to the base. They have a smooth, slightly ribbed texture.
These pumpkins did not develop naturally, but were a hybrid produced in the USA in the1990s. These pumpkins are most often used for decorative purposes, but they are also pretty good to cook with as they are a hybrid of pie pumpkins. So, when you take down your autumn decorations, don’t throw this one in the compost pile. Cut it up and make pumpkin puree as the base for your favorite pumpkin recipe. How about pumpkin yogurt bites or a pumpkin smoothie?
Baby Boo Pumpkins
Baby Boo Pumpkins are actually a variety of acorn squash. These small, pure white pumpkins, have a round shape and a smooth, almost glossy skin. They are typically harvested when they are about the size of a baseball. These are the tiny little white squash often used in Autumn displays.
You can, however, bring them off the porch and into the kitchen. They have a mildly sweet flavor similar to other pumpkins. If you don’t want to cook pumpkin from scratch, but don’t want to throw them out at the end of fall, just hollow out your baby boo and fill it with your favorite dip for a unique veggie tray display.
Big Max Pumpkin
Big Max is a pumpkin variety that can grow to over 100 pounds. Obviously, this is no where near the size the Atlantic Giant reach, but bigger than I want to hoist onto the table to cut into a jack-o-lantern. You could certainly, make a lot of pumpkin puree out of one of these beasts.
Big Moon Pumpkins
Big Moon Pumpkins are similar in size to the Big Max (10-20 pounds). They have a round to slightly oblong shape with smooth, ribbed pale skin that can range in color from light to deep orange. The flesh is thick, dense, and bright orange, with a sweet, nutty flavor similar to that of traditional pumpkin varieties. This is a good variety to try roasted pumpkin.
Peel the pumpkin and scoop out the seeds before cutting the flesh into bite size pieces. Lay them on a baking sheet with your favorite veggies and sprinkle them all with a bit of olive oil and your favorite spices. Roast them in your oven or air fryer until golden brown.
Blue Prince Pumpkins
Blue Prince Pumpkins are a flat pumpkin in an intriguing shade of blue. They are typically from 7-9 pounds and can make a nice display, if you can find them. They have a creamy flesh less stringy than most pumpkins and a sweet flavor making them yet another pumpkin that cooks well. A good recipe for a less stringy pumpkin? How about Pumpkin Yogurt Bites?
Carnival Squash
Carnival squash, sometimes called carnival pumpkins, have a striking appearance with vibrant patches of orange, green, and sometimes yellow, giving them a festive carnival sort of look, hence the name. The one shown in our photo is actually a little boring with only green stripes. The skin is hard and slightly ribbed, but the flesh is smooth, creamy, and sweet.
They are typically small at only a few inches in diameter, though sizes can vary. We are pretty sure that this is not a naturally occurring variety. They appear to have been an intentional hybrid of different squash varieties. These small pumpkins have a rich orange flesh that is great for baking. So, by all means buy them to display on the porch, but as Autumn ends puree these little pumpkins and get cooking.
Charisma Pumpkins
Charisma pumpkins are another classic looking pumpkin that is great for carving. They were developed in cooperation between Cornell University and the Johnny Seed Company with the intent of making a good carving pumpkin.
Let’s face it, most Americans buy pumpkins to carve or display on the porch and never eat them. The charisma pumpkin was developed to have a blockish shape which makes them great for carving. They are said to be easy to grow as well.
Cinderella’s Carriage
Cinderella’s Carriage is a pumpkin that, of course, looks like the Disney version of Cinderella’s carriage. It is flat and deep reddish-orange. This is one of the pumpkins we often see stacked three high on neighbor’s porches in October.
It is, however, a sweet pumpkin suitable for cooking despite being a watery variety. So, when your neighbor tires of their display in November and starts with the Christmas lights, relieve them of the pumpkins, cook them up, and invite them over for our favorite pumpkin dessert.
Connecticut Field Pumpkins
Connecticut Field Pumpkins are one of North America’s oldest varieties having been grown by natives in the New England area well before Europeans arrived. They are noteworthy for their round shape and flat bottoms making them ideal for carving. You have to think that Native Americans would have thought us mad to carve a face in pumpkins as this, with other squash, was widely consumed by native people.
While they likely didn’t make Fall pies from their pumpkins, pumpkin breads, soups, and roasting are all known to have been common native fare. This is also one of the most commonly used pumpkins in making commercial canned pumpkins. If you want to save yourself some money this Fall, use your uncut in November to make your own pumpkin puree.
Dickinson Pumpkin
Dickinson Pumpkin, also known as the Kentucky Field Pumpkin, is an American heirloom winter squash found regionally in the Midwest. They are particularly popular in Illinois though they were developed in Kentucky by Elijah Dickinson in 1835. Dickinsons typically grow to about 10-15 pounds, but can reach as much as 40 pounds. They are known for their smooth, pale-orange skin and deep orange flesh. These typically have a cylindrical shape with moderately ribbed sides.
This is the most commonly used pumpkin in canned pumpkin in the USA. The thing to know about canned pie mix is it isn’t necessarily all pumpkin as a variety of pumpkins and squash are often used. Check the label. This doesn’t make it bad at all, but if you want to use pure pumpkin in your baking make your own pumpkin puree. It is really very simple and way cheaper than canned. We routinely buy pumpkins for almost nothing on November 1st and use them for all manner of pumpkin recipes through Christmas.
Fairytale Pumpkins
Fairytale Pumpkins look cute in a holiday display, but are also great for eating! This variety can be used either in a puree or cooked and works well with a number of cooking methods — boiling, roasting, or baking. These have a sweet flavor, making the pieces great for using in salads or eating with your favorite fruit dip!
Use them in your next batch of pumpkin bread with cream cheese icing, and thank me later. These are not the same as Cinderella pumpkins despite the same naming theme.
Hijinks Pumpkins
Hijinks Pumpkins are another classic pumpkin ideal for carving. They have an unusually smooth skin compared to other pumpkins and a vibrant orange color. They typically weigh between 6-9 pounds which also makes them a good size for young kids to try carving.
We recommend displaying them uncut through Halloween and then using them for Fall cooking in November. They are mildly sweet, so perhaps use them to make your own pumpkin pasta or pumpkin hummus. If you like hummus, you just need to trust us and try this hummus.
Jack-O-Lantern Pumpkin
This is actually a pumpkin variety not just the name for your artistic creations. These typically weigh in from 15-20 lbs, and have a nice oval shape and orange color. These are not the sweetest pumpkins by any means, but trust us they are still good for cooking. Try roasting them or make them into pumpkin puree.
Long Island Cheese Pumpkins
Long Island Cheese Pumpkins are believed to have been cultivated by Native Americans for hundreds of years on and around Long Island. Mention of this variety can be found in cookbooks from Long Island dating to around 1800. They have a distinctive appearance with a flattened, squat shape resembling a cheese wheel.
They typically have deep ribbing and smooth, pale orange skin. The flesh inside is sweet, dense, and rich, with a vibrant orange color. They can range in size with most weighing 5-10 pounds, but can grow larger. Their sweet, dense flesh makes them perfect for both sweet and savory recipes.
Lumina Pumpkins
Lumina Pumpkins are yet another white (sort of Ivory colored) pumpkin with a smooth skin and 10-15 pound weight. Great for Fall décor, but also good to bake with. They are also called ghost, white, and full moon pumpkins. For culinary uses, they are similar to butternut squash (Here are 10 Vegetarian Butternut Squash Recipes You’ll LOVE.)
Pepitas
Pepitas are 6-12 pound pumpkins that typically have a flattened, ribbed shape with a green or orange skin. Its flesh is often less sweet and more watery compared to other pumpkins and squash, making it less desirable for cooking. Pepitas are sometimes referred to as the Styrian squash as they are native to the Styria region of Austria, and have been cultivated there for centuries.
Styrian pumpkin seeds are renowned for their quality and are a staple ingredient in Austrian cuisine, particularly in the production of pumpkin seed oil. This oil is known for its nutty flavor and is locally used on salads, in soups, and a variety of recipes.
Pie Pumpkins
Pie Pumpkins come in the same bright orange shade as traditional pumpkins, but they’re smaller and rounder. As their name suggests, they are perfect for baking! Their sweet flavor makes them great for pureeing and using in pies, muffins, cupcakes, and a lot more. They’re also not as stringy as traditional pumpkins!
Prizewinner Pumpkins
Prizewinner Pumpkins got this name for a reason. With a little care and coaxing they grow round with an atheistic uniform size and shape. The skin is smooth and bright orange in color. These pumpkins grow in the 20-100 lbs. range, so they can be quite big.
Super Moon Pumpkins
Super Moon Pumpkins shouldn’t be confused with Big Moon. The super moon variety is another white pumpkin that grows up to 50 pounds. Like it’s smaller relative the Casper these are great for cooking.
Traditional Orange Pumpkins
These are the classics, perfect for eating or carving into Jack-O-Lanterns. And while their bright and large surface area makes them great for carving, they also taste pretty darn good! Their flavor is mild but less sweet than other varieties.
You can roast the entire thing in the oven, bake it into casseroles or soups, or turn it into a puree for using in your favorite pumpkin recipes! Just be sure to leave out the center goo and the seeds –you don’t want a crunchy puree.
Turban Squash
Turban Squash are a pumpkin variety with a truly unique appearance. They look like a pumpkin with another slightly smaller pumpkin growing out of the top or perhaps smashed down on top like a turban.
Adding to the unique turban like appearance is that the two halves generally are different colors typically orange, orange-red, or pale white. Despite its strange appearance, they are perfectly suitable for cooking.
This wraps up our look at different types of pumpkins. We hope you found this helpful and will consider cooking with fresh pumpkins vs just carving them up at Halloween, and as always happy cooking from your friends at Live Eat Learn.
