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Due to ease of cross-pollination, there are now numerous varieties, colors and sizes of pumpkins - some of which are edible while others are purely decorative.

Scientific Binomial Name: Cucurbita maxima


Carved into a Jack-O-Lantern, pumpkin pie, pumpkin bread, soups, baked & fried.


Good quality pumpkin will be hard and heavy for its size.


Avoid pumpkin that is very light for its size or has even a single soft spot.


Hard types of squash can be stored longer than summer or soft squash because their skin is so hard and thick. Most hard squash varieties can be stored in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic

Pumpkins without any signs of decay can be stored in a cool, dry place at 45°F to 60°F for up to a month, or refrigerated for up to three months.


In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Pumpkins are low in Saturated Fat, and very low in Cholesterol and Sodium. They're also a good source of Thiamin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Iron, Magnesium and Phosphorus, and an excellent source of Vitamin A, Vitamin C, Vitamin E (Alp

    Amount per serving

    Calories :89Calories from Fat :
    Total Fat0.7
    Sodium 80%
    Total Carbohydrate0%
    Dietary Fiber0%
    Sugars 0%
    Protein 19.4%
    Vitamin A50%
    Vitamin C1%
    Calcium 80 %
    Iron 1.2%

  • Tips & Trivia
  • The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.

    The vegetable responsible for preventing the starvation of the pilgrims during their first winter in America was the pumpkin.

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