Below is a list of all known varieties for Pumpkin. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Canned Pumpkin Purée | Cooked and strained pumpkin (often Dickinson variety) sold in cans. It is a dense, smooth purée used as the primary ingredient for pies, breads, and other baked goods. |
| Cinderella Pumpkin | The American trade name for the French heirloom Rouge Vif D’Étampes. It is a large, flat, deep-red pumpkin with sweet, fine-textured flesh, excellent for roasting and decorative purposes. |
| Dickinson Pumpkin | A large, tan-skinned variety often used commercially for canned pumpkin purée. It has a thick, smooth, sweet flesh with excellent flavor and color. |
| Heirloom Rouge Vif D’Étampes | A flat, deeply ribbed French heirloom pumpkin with vibrant scarlet-red skin. It has fine-grained, moist, and sweet flesh, excellent for soups and stuffing. |
| Jack-O’-Lantern Pumpkin | A large, ornamental pumpkin variety grown for carving. The flesh is usually stringy, watery, and less sweet than pie pumpkins, but still edible in stews or soups. |
| Jack-O-Lantern Pumpkin | A large, fibrous pumpkin grown primarily for carving, as its flesh is typically too stringy and watery for baking. |
| Jarrahdale Pumpkin | An heirloom pumpkin from Australia, known for its deep blue-gray, ribbed skin and very thick, deep orange, sweet flesh. Excellent for cooking and long storage. |
| Kuri Pumpkin | A small, squat, orange-red winter squash with a teardrop shape. It has a sweet, nutty, chestnut-like flavor and dry, smooth texture, often used interchangeably with Kabocha. |
| Pepita Pumpkin (Oilseed Type) | A specific cultivar grown primarily for its hulless, dark green seeds (*pepitas*). The flesh is edible but often stringy and less flavored than pie pumpkins, used for animal feed or mulch. |
| Pie Pumpkin | A small, sweet pumpkin variety with smooth, stringless flesh, specifically bred for baking and making pumpkin purée. |
| Pumpkin Purée (Roasted) | Pumpkin flesh that has been roasted before puréeing. This process caramelizes the sugars, giving the purée a deeper, richer, and more intense sweet flavor than steamed or boiled purée. |
| Pumpkin Seed Butter | A spread made from ground pumpkin seeds (pepitas). It is rich, nutty, and savory, often used as a butter substitute or in sauces. |
| Pumpkin Seed Oil | A specialty oil pressed from dark green pumpkin seeds, usually Styrian varieties. It has a deep green color, rich nutty flavor, and is used as a finishing oil on salads, soups, and desserts. |
| Pumpkin Seeds (Pepitas) | The shelled, edible seeds of certain pumpkin varieties. They are flat, oval, dark green, and known for their distinct nutty flavor and crunch, commonly used in Mexican cuisine. |
| Red Warty Thing (Gourd) | An ornamental, inedible or barely-edible variety, included here as a decorative distinction from culinary types. It has hard, thick skin and is used for fall display. |
| Sugar Pie Pumpkin (Pie Pumpkin) | A small, dense pumpkin variety (e.g., Small Sugar) specifically bred for eating. It has fine-textured, sweet flesh with low stringiness and moisture, making it ideal for baking and pies. |
| White Pumpkin (Lumina/Casper) | An ornamental variety with pure white skin. The flesh is edible, though slightly less flavorful than orange pie pumpkins, and is used for visual appeal in fall cooking and décor. |
| Winter Luxury Pumpkin | A heritage pie pumpkin known for its netting (lacing) pattern on the skin. It has exceptionally smooth, sweet flesh and is considered one of the best for pies and baking. |