A Visual Guide to Different Types of Pumpkins

Types of Pumpkin Species

There are five common domesticated species of Cucurbita:

Ficifolia (chilacayote squash and Malabar gourd)
Maxima (Hubbard, buttercup, and winter squashes)
Argyrosperma (cushaw squash)
Moschata (Shakertown Field and Long Island Cheese pumpkins)
Pepo (jack-o'-lantern varieties, delicata squashes, ornamental gourds)

The wanton willingness of each species to cross-pollinate with members of its own kind can create some curious offspring. Kabocha, the so-called Japanese squash, sports knobby black-green skin that's often striped in celadon. The rinds of Australian squashes, such as Jarrahdale and Queensland Blue, vary from dusty gray to greenish blue. French pumpkins, such as the elegant Rouge Vif d'Etampes, dubbed the Cinderella pumpkin, tend to be low to the ground and often display deeply ridged lobes. Galeuse d'Eysines and Marina di Chioggia are both pocked with bumps caused by a buildup of sugars underneath their skin and look scary even before they're carved.

Their looks are as different as their names. Some sit bulging and broad, secure in their squatness. Some stand tall and are considered pear-shaped. They're ellipsoidal and spherical. They can be wide-shouldered or slump-shouldered. The biggest even approach a ton; the smallest would barely tip the needle on a bathroom scale.

All in all, they provide a color, size, and shape for every decorative idea you have this fall.

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Turban Squash

"Turk's turban" or "French turban" winter squash, heirloom cultivar of Cucurbita maxima. — Jacky Parker Photography / Getty Images

These funny-looking pumpkins are a variety of winter squash that can grow up to 5 pounds. They're identifiable by their unusual shape—it almost looks like one squash bursting out of another one. They're primarily used for decorative purposes, but you can cook with them, too, if you have the time to peel these beauties. Roasting, steaming, and pureeing are all common ways to cook this squash.

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Jack-Be-Little

As adorable as their name suggests, these edible, palm-size minis become more uniformly orange as they ripen. They are the perfect choice (along with other mini-sized pumpkins such as the Baby Boo, Munchkin, or Sweetie Pie) for individual table setting decorations or decorating in small spaces.

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Field Trip F1 Hybrid

Weighing in at 5 to 7 pounds each, with long, sturdy stems, these orange gourds are perfect for kids to grab and go. Great for a classic seasonal mood, these are a great option for clustering in a display, with their winding stems adding fun visual interest.

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Rouge Vif D'Etampes

This classic heirloom was mentioned by the famous French seed house Vilmorin as the most popular pumpkin in Parisian markets of the 1880s. Its name translates to "vivid red from Etampes," a nod to the medieval town just south of Paris where it was grown for market. W. Atlee Burpee was the first to introduce Rouge Vif D'Etampes to U.S. gardeners in 1883. The attractive shape and color make this a phenomenal decoration for autumn displays. More than just a pretty pumpkin, this variety is the standard for French soup stocks.

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Jarrahdale

Flavorful and nearly stringless, this Australian heirloom is delicious to eat and ranges in color from dusty gray to greenish-blue. Other blues of note are the pale Blue Max, the Kabocha, and the Kakai (both popular in Japan). They also look great in a tablescape or out on the porch in a muted fall display.

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Baby Boo

These ghostly white beauties are known for their long and distinct handles, typically a warm shade of green, along with their bright-white hue and excellent shape. This pumpkin is perfect for creating a decorative seasonal display with lots of contrasting color, which won't easily alter due to sun or frost. Other white pumpkins of note are Lumina, the Sirius Star, and the Super Moon.

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Fairytale

Also known as Musquee de Provence, they are heavily lobed and very popular. Chefs love their sweet, creamy flavor—but they are gorgeous to behold and would make a fine accent for anyone's seasonal décor.

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Long Island Cheese

The color of this pumpkin resembles that of a pale cheese, thus its distinct name. This medium-sized pumpkin typically weighs about 10 pounds, has light ribbing, and is known for its sweeter taste. While delicious to eat, its burnished skin also adds sheen and texture for decorative purposes. This classic pumpkin dates back to the 19th century.

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Galeux d'Eysines

This gorgeous French heirloom produces a flattened globe with salmon-peach skin. The knobby, shell-like bumps on this French heirloom (also called Galeux d'Eysines) are caused by a buildup of sugar beneath the skin. This one is great for your spooky scenes.

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Tandy F1 Hybrid

This understated variety has pale butternut-colored skin, a slightly oval shape, and a strong green stem. Besides being visually striking, this one is also superb for pies and canning.

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Black Futsu

This rare Japanese specialty is recognized by its unique black, warty skin and nutty, fresh flavor. Bright orange flesh has firm texture that is sweet and buttery when roasted, or light and fruity raw. It's delicious julienned and quick-cured with salt in a winter slaw. They ripen in winter storage, when the green halo between the flesh and skin disappears and skin turns from black to chestnut.

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Warty Goblin F1 Hybrid

Few things say "Halloween" like "warty goblin." Dare little hands to touch this spooky showstopper, which has lurid, lumpy warts that pop against the shiny skin.

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One Too Many F1 Hybrid

Many One too Manu pumpkins — Martina Unbehauen / Getty Images

A round white fruit with reddish veining, it's said to resemble bloodshot eyes on the morning after, hence its cheeky name. Despite its vascular connotations, the lacy veins are wonderfully decorative, and these beauties are definitely a conversation starter.

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Cotton Candy

The luminous ghosts of the pumpkin world, they even have white flesh under their stark white shells. The flesh of these snowy gourds is sweet and delicious—but they are also perfect for painting and carving.

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