Pumpkin

A pumpkin is a cultivar of winter squash that is

round with smooth, slightly ribbed skin, and is
most often deep yellow to orange in coloration.[1]
The thick shell contains the seeds and pulp. The
name is most commonly used for cultivars of
Cucurbita pepo, but some cultivars of Cucurbita
maxima, C. argyrosperma, and C. moschata
with similar appearance are also sometimes called
"pumpkin".[1]

Native to North America (northeastern Mexico

and the southern United States),[1] pumpkins are
one of the oldest domesticated plants, having
been used as early as 7,500 to 5,000 BC.[1]
Pumpkins are widely grown for commercial use
Pumpkins at the French Market, New Orleans
and as food, aesthetics, and recreational
purposes. Pumpkin pie, for instance, is a
traditional part of Thanksgiving meals in Canada
and the United States, and pumpkins are frequently carved as jack-o'-lanterns for decoration around
Halloween, although commercially canned pumpkin purée and pumpkin pie fillings are usually made from
different kinds of winter squash than the ones used for jack-o'-lanterns.[1]

Contents
Etymology and terminology
Description
Taxonomy
Cultivation
Production
A pumpkin flower attached to the
In the United States vine
Giant pumpkins
Nutrition
Uses
Cooking
Leaves
Seeds
Pumpkin seed oil
Other uses
Culture
Halloween
Chunking
 Pumpkin festivals and competitions
Folklore and fiction
See also
References
Further reading
External links

Etymology and terminology Cross section of a pumpkin

The word pumpkin originates from the word pepon (πέπων), which is
Greek for "large melon", something round and large.[2] The French adapted this word to pompon, which the
British changed to pumpion and to the later American colonists became known as pumpkin.[3]

The term pumpkin has no agreed upon botanical or scientific meaning,[4] and is used interchangeably with
"squash" and "winter squash".[1] In North America and the United Kingdom, pumpkin traditionally refers to
only certain round orange varieties of winter squash, predominantly derived from Cucurbita pepo, while in
New Zealand and Australian English, the term pumpkin generally refers to all winter squash.[5]

Description
Pumpkins, like other squash, originated in northeastern Mexico and southern United States.[1] The oldest
evidence were pumpkin fragments dated between 7,000 and 5,500 BC found in Mexico.[1] Pumpkin fruits are
a type of botanical berry known as a pepo.[1][6]

Traditional C. pepo pumpkins generally weigh between 3 and 8

kilograms (6 and 18 lb), though the largest cultivars (of the species C.
maxima) regularly reach weights of over 34 kg (75 lb).[7]

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.[8]

Taxonomy
Male (top) and female (bottom)
All pumpkins are winter squash, mature fruit of certain species in the pumpkin flowers
genus Cucurbita. Characteristics commonly used to define "pumpkin"
include smooth and slightly ribbed skin,[9] and deep yellow to
orange[9] color. Circa 2005, white pumpkins had become increasingly popular in the United States.[10] 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.[11] Of the seven continents, only Antarctica is unable to
produce pumpkins. The traditional American pumpkin used for jack-o-lanterns is the Connecticut field
variety.[11][12][13][14]
Production
In 2017, world production of pumpkins (including squash and gourds) Pumpkin production – 2017
was 27 million tonnes, with China and India accounting for 47% of the (includes squash and gourds)
total. Russia, Ukraine, and the United States each produced about one Weight
million tonnes.[15] Country
(millions of tonnes)

China 8.0
In the United States India 5.1

As one of the most popular Russia 1.2

crops in the United States, in Ukraine 1.2
2017 over 680 million
kilograms (1.5 billion pounds) United States 1.1
of pumpkins were World 27.4
produced. [16] The top
[15]
pumpkin-producing states Source: FAOSTAT of the United Nations
include Illinois, Indiana, Ohio,
A pumpkin patch in Winchester,
Pennsylvania, and California.[11]
Oregon
According to the Illinois Department of Agriculture, 95% of the U.S.
crop intended for processing is grown in Illinois.[17] Nestlé, operating
under the brand name Libby's, produces 85% of the processed pumpkin in the United States, at their plant in
Morton, Illinois. In the fall of 2009, rain in Illinois devastated the Nestlé crop, which combined with a
relatively weak 2008 crop depleting that year's reserves resulted in a shortage affecting the entire country
during the Thanksgiving holiday season.[18] Another shortage, somewhat less severe, affected the 2015
crop.[19][20] The pumpkin crop grown in the western United States, which constitutes approximately 3-4% of
the national crop, is primarily for the organic market.[21]

Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for
growing pumpkins require that soil temperatures 8 centimetres (3 in) deep are at least 15.5 °C (60 °F) and that
the soil holds water well. Pumpkin crops may suffer if there is a lack of water or because of cold temperatures
(in this case, below 18 °C or 65 °F). Soil that is sandy with poor water retention or poorly drained soils that
become waterlogged after heavy rain are both detrimental. 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.[16]

Pumpkins produce both a male and female flower; they must be fertilized, usually by bees.[16] Pumpkins have
historically been pollinated by the native squash bee Peponapis pruinosa, but this bee has declined, probably
at least in part to pesticide (imidacloprid) sensitivity.[22] Ground-based bees such as squash bees and the
eastern bumblebee are better suited to handle the larger pollen particles that pumpkins create,[23][24] but today
most commercial plantings are pollinated by hives of honeybees, which also allows the production and sale of
honey that the bees produce from the pumpkin pollen. One hive per acre (4,000 m2 per hive, or 5 hives per 2
hectares) 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 large squash with a pumpkin-like appearance that
grow to exceptional size, with the largest exceeding 1 ton in
weight.[25][26] Most are varieties of Cucurbita maxima, and were
developed through the efforts of botanical societies and enthusiast
farmers.[25]

Nutrition
In a 100-gram amount, raw pumpkin provides 110 kilojoules (26 Giant pumpkins at a "heaviest
kilocalories) of food energy and is an excellent source (20% or more pumpkin" competition
the Daily Value, DV) of provitamin A beta-carotene and vitamin A
(53% DV) (table). Vitamin C is present in moderate content (11%
DV), but no other nutrients are in significant amounts (less than Pumpkin, raw
10% DV, table). Pumpkin is 92% water, 6.5% carbohydrate, 0.1% Nutritional value per 100 g (3.5 oz)
fat and 1% protein (table).
Energy 109 kJ (26 kcal)
Carbohydrates 6.5 g
Sugars 2.76 g
Dietary fiber 0.5 g
Fat 0.1 g
Protein 1g
Vitamins Quantity %DV†
Vitamin A equiv. 426 μg 53%
beta-Carotene 3100 μg 29%
lutein zeaxanthin 1500 μg
Thiamine (B1) 0.05 mg 4%
Riboflavin (B2) 0.11 mg 9%
Niacin (B3) 0.6 mg 4%
Pantothenic acid (B5) 0.298 mg 6%
Vitamin B6 0.061 mg 5%
Folate (B9) 16 μg 4%
Vitamin C 9 mg 11%
Vitamin E 0.44 mg 3%
Vitamin K 1.1 μg 1%
Minerals Quantity %DV†
Calcium 21 mg 2%
Iron 0.8 mg 6%
Magnesium 12 mg 3%
Manganese 0.125 mg 6%
Phosphorus 44 mg 6%
Potassium 340 mg 7%
Sodium 1 mg 0%
Zinc 0.32 mg 3%
Other constituents Quantity
Water 91.6 g

Link to USDA Database entry (https://f

dc.nal.usda.gov/fdc-app.html#/food-d
etails/168448/nutrients)
 Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly
approximated using
US recommendations for adults.

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 Halloween and Thanksgiving staple.[27]
Pumpkin purée is sometimes prepared and frozen for later use.[28]
Pumpkin pie is a popular way of
When ripe, the pumpkin can be boiled, steamed, or roasted. In its preparing pumpkin.
native North America, pumpkins are a very important, traditional part
of the autumn harvest, eaten mashed[29] and making its way into
soups and purées. Often, it is made into pumpkin pie, 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
as summer squash or zucchini. In the Middle East, pumpkin is used Roasted pumpkin
for sweet dishes; a well-known sweet delicacy is called halawa
yaqtin. In the Indian subcontinent, pumpkin is cooked with butter,
sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine. In
Guangxi province, China, the leaves of the pumpkin plant are consumed as a cooked vegetable 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 for ravioli. 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 of Kenya; they are called seveve,
and are an ingredient of mukimo,[30] 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. Pumpkin leaves are also eaten in
Zambia, where they are called chibwabwa and are boiled and cooked with groundnut paste as a side dish.[31]

Leaves

Pumpkin leaves, usually of C. moschata varieties, are eaten as a vegetable in Korean cuisine.
In various parts of India and Madheshis prepare saag and
kachri/pakoda of the leaves and flowers.

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 Pumpkin leaf kimchi
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.[32]

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 hue shift of the observer's vision.[33][34]
When used for cooking or as a salad dressing, pumpkin seed oil is
generally mixed with other oils because of its robust flavor.[35]
Pumpkin seed oil contains fatty acids, such as oleic acid and alpha-
linolenic acid.[36]

Other uses

Canned pumpkin is often recommended by veterinarians as a dietary Salted pumpkin seeds

supplement for dogs and cats that are experiencing certain digestive
ailments such as constipation, diarrhea, or hairballs. The high fiber
content aids proper digestion.[37]

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.[38]

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 Pumpkin seed oil
century as an anthelmintic for the expulsion of worms.[39] In
Germany and southeastern Europe, seeds of C. pepo were also used
as folk remedies to treat irritable bladder and benign prostatic hyperplasia.[40][41] In China, C. moschata seeds
were also used in traditional Chinese medicine for the treatment of the parasitic disease schistosomiasis[42] and
for the expulsion of tape worms.[43] 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.[44][45][46]

Culture

Halloween

A pumpkin carved into a jack-o'-
lantern for Halloween
Pumpkins are commonly carved into
decorative lanterns called jack-o'-
lanterns for the Halloween season.
Traditionally Britain and Ireland
would carve lanterns from
vegetables, particularly the turnip,
mangelwurzel, or swede,[47] they
continue to be popular choices today
as carved lanterns in Scotland and
Northern Ireland, although the British
purchased a million pumpkins for
Halloween in 2004.[48]

The practice of carving pumpkins for

Halloween originated from an Irish myth about a man named "Stingy
Jack".[11] The turnip has traditionally been used in Ireland and Scotland at
Halloween,[49] but immigrants to North America used the native pumpkin,
which are both readily available and much larger – making them easier to A can of puréed pumpkin,
carve than turnips.[49] Not until 1837, does jack-o'-lantern appear as a term typically used as the main
for a carved vegetable lantern,[50] and the carved pumpkin lantern association ingredient in pumpkin pie
with Halloween is recorded in 1866.[51]

In the United States, the carved pumpkin was first associated with the harvest season in general, long before it
became an emblem of Halloween.[52] 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.[52]

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.[53] This has led to a notable trend in pumpkin and spice flavored food products in North
America.[54] This is despite the fact that North Americans rarely buy whole pumpkins to eat other than when
carving jack-o'-lanterns. Illinois farmer Sarah Frey is called "the Pumpkin Queen of America" and sells around
five million pumpkins annually, predominantly for use as lanterns.[55][56]

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

Growers of giant 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, 1,190.5 kg (2,624.6 lb), was established in Belgium in 2016.[26]

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.[57]
Folklore and fiction

There is a connection in folklore and popular culture between

pumpkins and the supernatural, such as:

The custom of carving jack-o-lanterns from pumpkins

derives from folklore about a lost soul wandering the earth.
In the fairy tale Cinderella, the fairy godmother turns a
pumpkin into a carriage for the title character, but at
midnight it reverts to a pumpkin. Giant pumpkins cultivated for size
In some adaptations of Washington Irving's ghost story The competitions
Legend of Sleepy Hollow, the headless horseman is said
to use a pumpkin as a substitute head.

See also
List of culinary fruits
List of pumpkin varieties
List of squash and pumpkin dishes

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Further reading
Ott, Cindy (2012). Pumpkin: The Curious History of an American Icon. Seattle: University of
Washington Press. ISBN 978-0-295-99195-5.

External links
Pumpkins (https://curlie.org/Home/Cooking/Fruits_and_Vegetables/Pumpkin_and_Squash/Pu
mpkins) at Curlie

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