Pumpkins and Gourds come in a variety of sizes, colors, and flavors, each unique in their purpose and used differently from cooking and baking to decor. Learn a little about some of the different pumpkin and gourds with this guide.
Green to blue knobbing skin, with deep yellow and nearly orange colored flesh. Very sweet when ripe. Perfect for pumpkin pie recipes.
Great for roasting. Underneath warty skin is a fine-grained flesh that doesn't have the stringiness of other pumpkin varieties.
Fairly common in New Zealand and Australia, this pumpkin has a small cavity and lots of bright orange flesh that is fruity and aromatic making it great for desserts.
Despite its sweet name, this white skinned, white fleshed pumpkin tastes milder than its orange cousins. Great for soups when combined with other fall vegetables like parsnips and sweet potato.
Quirky, winged, warted and shaped like pears, spoons, or globes, these unique gourds make long-lasting fall decorations and come in mixed shades of orange, gold, buff, green, and cream.
Also called Cinderella Pumpkin, this is perfect for French Pumpkin soup. More yellow than orange with a mild flavor that does not overpower other ingredients making it popular in French recipes.
This is an heirloom pumpkin known for its peanut-like growths on the exterior of its pink hued rind. The "peanuts" are actually buildup of execess sugar in the flesh of the pumpkin.
Hard, bumpy skin ranging from dark to bronze-green to pale bluish-green to a light golden or orange in color. Golden yellow flesh is fine grained and tender, rather dry, mealy, and dense with a rich flavor.
3-4" deeply ribbed little beauties are true old-fashioned miniatures. Kids of all ages love them. Deliciously edible and makes a great addition to center pieces and fall container decorating.
These gourds are graceful and lovely and naturally ornamental. Large round base is topped with a thick curved neck with a bulbous tip giving its swanlike effect. Deep green with light speckles.
A variety of summer squash notable for its small size, round and shallow shape, and scalloped edges that resemble a small toy top or flying saucer. The name "pattypan" derives from a "a pan for baking a patty."
An heirloom winter squash predating the 1820s. It is grown more for ornament than for cooking. Its yellow flesh is rather tasteless but this squash keeps well in storage from September to June!
An heirloom hard-skinned gourd that resembles a giant apple. Skin is green speckled with white. Can be decorated with paint, wax or shellac when gourd is dried and light in weight with seeds rattling inside. Looks great in a centerpiece.
A Japanese heirloom that starts off deep, dark green, becomes yellow then turns a grayish color. A small winter squash variety designed for long-term storage with bright orange flesh that is sweet, buttery and slightly nutty. Tastes like a cross between a pumpkin and a chestnut. The relatively thin skin is also edible.