A pumpkin is a cultivar of a squash plant, most commonly ofCucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived fromCucurbita maxima. Specific cultivars of winter squash derived from other species, including C. argyrosperma, and C. moschata, are also sometimes called "pumpkin". In New Zealand and Australian English, the term pumpkin generally refers to the broader category called winter squash elsewhere.

Native to North America,[1] pumpkins are widely grown for commercial use and are used both in food and recreation.Pumpkin pie, for instance, is a traditional part of Thanksgivingmeals in Canada and the United States, although commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as jack-o'-lanterns for decoration around Halloween.

Pumpkins, like other squash, are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, was found in Mexico.[2][3]
Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. One often-used botanical classification relies on the characteristics of the stems: pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded, and more flared where joined to the fruit.[4][5]
Traditional C. pepo pumpkins generally weigh between 6 and 18 pounds (2.7 and 8.2 kg), though the largest cultivars (of the species C. maxima) regularly reach weights of over 75 pounds (34 kg).[6]
The color of pumpkins derives from orange carotenoid pigments, including beta-cryptoxanthin, alpha and beta carotene, all of which are provitamin A compounds converted to vitamin A in the body.[7]
Etymology
The word pumpkin originates from the word pepon (πέπων), which is Greek for "large melon", something round and large.[8] The French adapted this word topompon, which the British changed to pumpion and later American colonists changed that to the word that is used today, pumpkin.[2]
Terminology
The term pumpkin has no agreed upon botanical or scientific meaning,[9] and is used interchangeably with "squash" and "winter squash" in some areas. In many areas, including North America and the United Kingdom, pumpkin traditionally refers to only certain round, orange varieties of winter squash, predominantly derived fromCucurbita pepo, while in Australian English, pumpkin can refer to winter squash of any appearance.[10]

Taxonomy
All pumpkins are winter squash: mature fruit of certain species in the genus Cucurbita. Characteristics commonly used to define "pumpkin" include smooth and slightly ribbed skin,[11] and deep yellow to orange[11] color. Circa 2005, white pumpkins had become increasingly popular in the United States.[12] Other colors, including dark green (as with some oilseed pumpkins), also exist.

Cultivation
Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes (such as animal feed) to commercial and ornamental sales.[13] Of the seven continents, only Antarctica is unable to produce pumpkins; the biggest international producers of pumpkins include the United States, Canada, Mexico, India, and China.[2][14] The traditional American pumpkin used for jack-o-lanterns is the Connecticut Field variety.[13][15][16][17]
In the United States
As one of the most popular crops in the United States, 1.5 billion pounds(680,000,000 kilograms or 680,000 tonnes) of pumpkins are produced each year.[18]The top pumpkin-producing states include Illinois, Indiana, Ohio, Pennsylvania, and California.[13]
According to the Illinois Department of Agriculture, 95% of the U.S. crop intended for processing is grown in Illinois.[19] Nestlé, operating under the brand name Libby's, produces 85% of the processed pumpkin in the United States, at their plant inMorton, Illinois. In the fall of 2009, rain in Illinois devastated the Nestlé crop, resulting in a shortage affecting the entire country during the Thanksgiving holiday season.[20]

Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures three inches (7.6 cm) deep are at least 60 °F (15.5 °C) and soil that holds water well. Pumpkin crops may suffer if there is a lack of water or because of cold temperatures (in this case, below 65 °F (18.3 °C); frost can be detrimental), and sandy soil with poor water retention or poorly drained soils that become waterlogged after heavy rain. Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed.[18]

Pumpkins produce both a male and female flower; honeybees play a significant role in fertilization.[18] Pumpkins have historically been pollinated by the native squash bee Peponapis pruinosa, but this bee has declined, probably at least in part to pesticide sensitivity,[21] and today most commercial plantings are pollinated by honeybees. One hive per acre (4,000 m² per hive) is recommended by the U.S. Department of Agriculture. If there are inadequate bees for pollination, gardeners often have to hand pollinate. Inadequately pollinated pumpkins usually start growing but abort before full development.
Giant pumpkins
"Giant pumpkins" are a large squash (within the group of common squash Cucurbita maxima) that can exceed 1 tonne in weight.[22][23] The variety arose from the large squash of South America through the efforts of botanical societies and enthusiast farmers.[22]
Such germplasm is commercially provocative, and in 1986 the United States extended protection for the giant squash.[citation needed]
See #Pumpkin festivals and competitions below.
Nutrition
Pumpkin, raw
Nutritional value per 100 g (3.5 oz)
Energy
109 kJ (26 kcal)

Carbohydrates
6.5 g
Sugars
2.76 g
Dietary fiber
0.5 g

Fat
0.1 g

Protein
1 g

Vitamins

Vitamin A equiv.
beta-carotene
lutein zeaxanthin
(53%)
426 μg
(29%)
3100 μg
1500 μg
Thiamine (B1)
(4%)
0.05 mg
Riboflavin (B2)
(9%)
0.11 mg
Niacin (B3)
(4%)
0.6 mg
Pantothenic acid (B5)
(6%)
0.298 mg
Vitamin B6
(5%)
0.061 mg
Folate (B9)
(4%)
16 μg
Vitamin C
(11%)
9 mg
Vitamin E
(3%)
0.44 mg
Vitamin K
(1%)
1.1 μg

Minerals

Calcium
(2%)
21 mg
Iron
(6%)
0.8 mg
Magnesium
(3%)
12 mg
Manganese
(6%)
0.125 mg
Phosphorus
(6%)
44 mg
Potassium
(7%)
340 mg
Sodium
(0%)
1 mg
Zinc
(3%)
0.32 mg

Other constituents
Water 91.6 g
________________________________________
Full Link to USDA Database entry

• Units
• μg = micrograms • mg = milligrams
• IU = International units

Percentages are roughly approximated usingUS recommendations for adults.
In a 100-gram amount, raw pumpkin provides 26 Calories and is an excellent source (20% or more the Daily Value, DV) of provitamin A beta-carotene andvitamin A (53% DV) (table). Vitamin C is present in moderate content (11% DV), but no other nutrients are in significant amounts (less than 10% DV, table). Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat and 1% protein(table).
Uses
Cooking
Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. In the United States and Canada, pumpkin is a popular Halloweenand Thanksgiving staple.[24] Pumpkin purée is sometimes prepared and frozen for later use.[25]
When ripe, the pumpkin can be boiled, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eatenmashed[26] and making its way into soups and purees. Often, it is made intopie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the United States, Europe and China, the seeds are often roasted and eaten as a snack.

Pumpkins that are still small and green may be eaten in the same way assquash or zucchini. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In South Asian countries such as India, pumpkin is cooked with butter, sugar, and spices in a dish calledkadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine. In Guangxiprovince, China, the leaves of the pumpkin plant are consumed as a cookedvegetable or in soups. In Australia and New Zealand, pumpkin is often roasted in conjunction with other vegetables. In Japan, small pumpkins are served in savory dishes, including tempura. In Myanmar, pumpkins are used in both cooking and desserts (candied). The seeds are a popular sunflower seed substitute. In Thailand, small pumpkins are steamed with custard inside and served as a dessert. In Vietnam, pumpkins are commonly cooked in soups with pork or shrimp. In Italy, it can be used with cheeses as a savory stuffing forravioli. Also, pumpkin can be used to flavor both alcoholic and nonalcoholic beverages.

In the southwestern United States and Mexico, pumpkin and squash flowers are a popular and widely available food item. They may be used to garnish dishes, and they may be dredged in a batter then fried in oil. Pumpkin leaves are a popular vegetable in the Western and central regions ofKenya; they are called seveve, and are an ingredient of mukimo,[27] respectively, whereas the pumpkin itself is usually boiled or steamed. The seeds are popular with children who roast them on a pan before eating them.
Other than the traditionally defined pumpkin, commercially canned "pumpkin" puree and pumpkin pie fillings may contain other winter squashes, such as butternut squash.
Seeds
Pumpkin seeds, also known as pepitas, are edible and nutrient-rich. They are about 1.5 cm (0.5 in) long, flat, asymmetrically oval, light green in color and usually covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seeds are a popular snack that can be found hulled or semi-hulled at most grocery stores. Per ounce serving, pumpkin seeds are a good source of protein, magnesium,copper and zinc.[28]
Pumpkin seed oil
Pumpkin seed oil, a thick oil pressed from roasted pumpkin seeds, appears red or green in color depending on the oil layer thickness, container properties and hueshift of the observer's vision.[29][30] When used for cooking or as a salad dressing, pumpkin seed oil is generally mixed with other oils because of its robust flavor.[31]Used in cooking in central and eastern Europe, it is considered a delicacy in traditional local cuisines such as for pumpkin soup, potato salad or even vanilla ice cream.[citation needed] Pumpkin seed oil contains fatty acids, such as oleic acid andalpha-linolenic acid.[32]
Other uses
Canned pumpkin is often recommended by veterinarians as a dietary supplement for dogs and cats that are experiencing certain digestive ailments such as constipation,diarrhea, or hairballs. The high fiber content helps to aid proper digestion.[33]
Raw pumpkin can be fed to poultry, as a supplement to regular feed, during the winter to help maintain egg production, which usually drops off during the cold months.[34]

Pumpkins have been used as folk medicine by Native Americans to treat intestinal worms and urinary ailments, and this Native American remedy was adopted by American doctors in the early nineteenth century as an anthelmintic for the expulsion of worms.[35] In Germany and southeastern Europe, seeds of C. pepo were also used as folk remedies to treat irritable bladder and benign prostatic hyperplasia.[36][37] In China, C. moschata seeds were also used in traditional Chinese medicine for the treatment of the parasitic disease schistosomiasis[38] and for the expulsion of tape worms.[39] Chinese studies have found that a combination of pumpkin seed and areca nut extracts was effective in the expulsion of Taenia spp.tapeworms in over 89% of cases.[40][41][42]

Culture
Halloween
Pumpkins are commonly carved into decorative lanterns called jack-o'-lanterns for the Halloween season in North America. Throughout Britain and Ireland, there is a long tradition of carving lanterns from vegetables, particularly the turnip,mangelwurzel, or swede.[43][44] The practice of carving pumpkins for Halloween originated from an Irish myth about a man named "Stingy Jack".[13] The turnip has traditionally been used in Ireland and Scotland at Halloween,[45] but immigrants to North America used the native pumpkin, which are both readily available and much larger – making them easier to carve than turnips.[45] Not until 1837, does jack-o'-lantern appear as a term for a carved vegetable lantern,[46] and the carved pumpkin lantern association with Halloween is recorded in 1866.[47]
In the United States, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween.[48] In 1900, an article on Thanksgiving entertaining recommended a lit jack-o'-lantern as part of the festivities that encourage kids and families to join together to make their own jack-o'-lanterns.[48]

Association of pumpkins with harvest time and pumpkin pie at Canadian and American Thanksgiving reinforce its iconic role.Starbucks turned this association into marketing with its pumpkin spice latte, introduced in 2003.[49] This has led to a notable trend in pumpkin and spice flavored food products in North America.[50] This is despite the fact that North Americans rarely buy whole pumpkins to eat other than when carving jack-o'-lanterns.
Chunking
Pumpkin chunking is a competitive activity in which teams build various mechanical devices designed to throw a pumpkin as far as possible. Catapults, trebuchets, ballistas and air cannons are the most common mechanisms. Some pumpkin chunkers breed and grow special varieties of pumpkin under specialized conditions to improve the pumpkin's chances of surviving a throw.
Pumpkin festivals and competitions
"Giant pumpkins" are orange variants of the giant squash, Cucurbita maxima. Growers of these "pumpkins" often compete to see whose pumpkins are the most massive. Festivals are often dedicated to the pumpkin and these competitions.
The record for the world's heaviest pumpkin, 2,624.6-pound (1,190.5 kg), was established in Belgium in 2016.[23]
In the United States, the town of Half Moon Bay, California, holds an annual Art and Pumpkin Festival, including the World Champion Pumpkin Weigh-Off.[51]
Folklore and fiction
There is a strong connection in folklore and popular culture between pumpkins and the supernatural. Famous examples include the following:
Folklore
• A commonplace motif of people being turned into pumpkins by witches.
• The jack-o-lantern custom discussed above, which connects to Halloween lore about warding off demons.