Pumpkins are a popular fall crop grown around the world. They come in many sizes, shapes and colors. But when most people think of a traditional pumpkin, they picture a round, orange fruit used for jack-o-lanterns or pie. So what is considered the traditional type of pumpkin?
History of Pumpkins
Pumpkins originated in Central America over 7,000 years ago. Some of the first pumpkins were small and green-skinned. Native American tribes like the Menominee grew pumpkins and other squash as one of their “Three Sisters” crops along with corn and beans. Europeans explorers brought pumpkin seeds back to Europe in the 16th century.
The round, orange pumpkin we know today was bred in the early 19th century. Farmers found that the typical tan, green and yellow heirloom pumpkins were harder to ship and didn’t last as long. So they started crossing pumpkins with stronger stems, thicker orange flesh and darker orange rinds. This created the classic jack-o-lantern pumpkin.
Traditional Pumpkin Varieties
There are many different varieties of pumpkins, but three stand out as the most traditional:
| Variety | Description |
|---|---|
| Connecticut Field | The classic, round orange pumpkin used for jack-o-lanterns. It has a slightly ribbed, deep orange rind and thick, sweet flesh. This heirloom variety dates back to the early 1800s. |
| New England Pie | A smaller, round pumpkin with a bright orange rind. The flesh is thick and sweet, perfect for pumpkin pies and baked goods. It was developed in the late 1800s specifically for cooking. |
| Small Sugar | A smaller, round fruit weighing just 8-10 lbs. It has a darker orange rind and thick, sweet flesh great for pies. Its size makes it easy to carry and decorate. |
These three varieties represent the quintessential pumpkin for carving jack-o-lanterns, baking pies and other uses.
Connecticut Field Pumpkin
The Connecticut Field pumpkin is perhaps the most iconic variety. It’s a round, medium to large pumpkin weighing 15-25 lbs typically. The rind is ribbed and varies from deep orange to a tannish orange. The flesh is thick, firm and sweet.
This heirloom variety dates back to the early 1800s in Connecticut. Farmers found the tough, hardy vines produced heavy yields of large, rounded fruit. It quickly became popular for carving jack-o-lanterns and could withstand shipping to cities.
Today, the Connecticut Field is the classic pumpkin grown on patches and found in stores every fall. It’s regarded as the standard carving pumpkin. The thick flesh also makes delicious pumpkin purees and baked goods.
New England Pie Pumpkin
While the Connecticut Field is the carving pumpkin, the New England Pie pumpkin is ideal for baking. It’s a small, round fruit weighing just 6-8 lbs. The rind is smooth and bright orange. The flesh is thick, sweet and stringless.
This variety was developed in the late 1800s specifically for making pumpkin pies and baked goods. Early American colonists cooked pumpkins into stews and breads. As pumpkin pies became more popular in the 1800s, this variety emerged as the preferred baking type.
The small size fits easily on kitchen counters. The bright orange color and sweet flavor makes it perfect for pies, breads, cookies and other recipes. It’s excellent for canning or freezing pumpkin puree. The New England Pie pumpkin remains a favorite for cooks today.
Small Sugar Pumpkin
Lastly, the Small Sugar pumpkin offers the best of both worlds. It’s a small, round fruit like the New England Pie pumpkin but with a darker orange rind. It weighs just 8-10 lbs, so it’s easy to handle and decorate.
The flesh is thick and sweet like the Connecticut Field. It makes great pies, muffins, breads and other baked goods. Its compact size also means full pumpkins will fit nicely on porches, front steps and small spaces.
The Small Sugar pumpkin offers the decorating appeal of larger carving pumpkins in a smaller package. Kids can paint or embellish Small Sugar pumpkins more easily than giant pumpkins. The darker orange rind adds color. And the flesh adapts well to any recipe calling for pumpkin puree.
Growing Regions
Connecticut, New York and Illinois became centers of pumpkin growing in the late 19th century. These states still lead in pumpkin production today.
| State | Percentage of U.S. Pumpkin Production |
|---|---|
| Illinois | 42% |
| California | 24% |
| Indiana | 11% |
| Texas | 5% |
| New York | 4% |
| Ohio | 4% |
| Pennsylvania | 3% |
| Michigan | 2% |
| Virginia | 1% |
Illinois leads the country by far, producing over 1.5 billion pounds of pumpkins in 2016. The town of Morton, Illinois even hosts an annual Pumpkin Festival in October. Other top states include California, Indiana and Texas.
Historic pumpkin growing regions like Connecticut and New York still produce crops today. Cold weather and rich soil creates ideal conditions for growing. You’ll also find pumpkin patches thriving in Ohio, Michigan, Pennsylvania and other Midwest and Northeast states.
Common Uses
Pumpkins offer versatile uses:
| Use | Description |
|---|---|
| Jack-o-Lanterns | Carving pumpkins into decorative lanterns for Halloween |
| Pies | Baking pumpkin flesh into pies, breads, cookies and other desserts |
| Decorating | Painting and displaying pumpkins whole for fall decor |
| Purees | Cooking and pureeing pumpkin flesh for use in recipes |
| Seeds | Roasting pumpkin seeds for snacking |
Carving jack-o-lanterns is the most popular use. Families carve over a billion pounds of pumpkins each Halloween, with the Connecticut Field being the preferred variety.
Pumpkin pies are also a staple of fall baking. The New England Pie pumpkin is ideal for this use. Pumpkin purees work in everything from soups to pancakes. Decorators are also using pumpkins more in home decor.
The seeds inside pumpkins are edible as well when roasted with salt and spices. Pumpkins can provide months of seasonal enjoyment.
Nutrition
Pumpkin flesh is nutritious and low calorie. One cup of canned pumpkin contains:
| Nutrient | Amount |
|---|---|
| Calories | 49 |
| Fat | 0.2 g |
| Sodium | 8 mg |
| Potassium | 572 mg |
| Fiber | 3 g |
| Vitamin A | 24565 IU |
| Vitamin C | 19 mg |
Pumpkin is low in fat and calories. It provides a range of important vitamins and minerals. The deep orange color comes from high levels of vitamin A, which supports eye health. Pumpkin is also rich in potassium, vitamin C and fiber.
Roasting pumpkin seeds provides extra nutrition. A 1 ounce serving of roasted seeds contains:
| Nutrient | Amount |
|---|---|
| Calories | 125 |
| Fat | 10 g |
| Sodium | 7 mg |
| Potassium | 250 mg |
| Magnesium | 55 mg |
| Zinc | 1 mg |
| Iron | 1 mg |
Pumpkin seeds provide protein, unsaturated fat, minerals like magnesium and zinc, and other important nutrients. They make a tasty, healthy snack any time of year.
Pricing
Pumpkin prices depend on the variety, size and where they are sold:
| Source | Price Range |
|---|---|
| Pick Your Own Farm | $0.50 – $2 each |
| Farmers Market | $2 – $15 each |
| Grocery Store | $5 – $15 each |
| Online | $7 – $20 each |
Pumpkins are cheapest when picked directly from farms, costing $2 or less. Farmers markets offer more variety at slightly higher prices. Grocery store and online prices reflect convenience and shipping costs.
Mini pumpkins and sugar pie pumpkins cost less than large carving pumpkins, which can run $10-15 from stores. Temporary markdowns before Halloween are also common.
Selection
Follow these tips when selecting pumpkins:
– Choose pumpkins free of blemishes, cuts or soft spots
– Opt for stems that are green and attached
– Pick up the pumpkin; it should feel heavy for its size
– Tap the rind; it should sound hollow
– Look for the variety name and details if you want a specific type
– Smaller pumpkins store better than large pumpkins
Inspect all sides of the pumpkin, including the bottom. Wipe any dirt off the rind. Avoid cut or punctured pumpkins which rot faster. For pies, select smaller pie pumpkins over large carving pumpkins. Choose your favorite variety based on planned uses.
Storage
Pumpkins last 1-2 months with proper storage:
– Store whole pumpkins in a cool, dry place around 50-60°F
– Avoid humidity and direct sunlight which speeds up rotting
– Place pumpkins on slats or pallets to prevent moisture buildup
– Once cut, pumpkins will only last 3-5 days in the refrigerator
– Cook and puree flesh for freezing if not using quickly
– Roast and freeze seeds to preserve them
Keep pumpkins away from heat sources which accelerate decay. Whole, uncut pumpkins stored properly can last through Thanksgiving or even Christmas. Enjoy pumpkin recipes through the winter by freezing cooked pumpkin in sealed bags.
Conclusion
The traditional pumpkin varieties are the Connecticut Field, New England Pie and Small Sugar. These round, orange pumpkins represent the classic carving and baking types. Historically pumpkins originated in the Americas before becoming a popular crop in places like Connecticut, New York and Illinois.
Today pumpkins are grown nationwide and used for jack-o-lanterns, pies, baked goods, decorating and nutritious seeds. Following tips on selection, storage and preparation lets you enjoy pumpkins for months. The iconic orange pumpkin remains a quintessential part of the fall harvest.
