The question of whether a pumpkin is a type of squash is a common point of confusion that arises from the difference between how scientists classify plants and how people use them in the kitchen. Many people assume that a bright orange, rounded fruit is a pumpkin, while a long, oddly shaped one must be a squash, yet this visual distinction does not align with plant biology. To understand the true relationship, it is necessary to look at the botanical classification that groups these familiar garden products.
The Simple Answer: Classification
The direct scientific answer is that pumpkins are a type of squash. Both fall under the plant genus Cucurbita, which includes a wide array of cultivated gourds. The term “squash” functions as a broad, general category for many species within this genus, while “pumpkin” is a non-botanical, cultural designation applied to certain varieties.
Most fruits commonly identified as pumpkins, such as large carving varieties and smaller pie pumpkins, belong to one of three species: Cucurbita pepo, Cucurbita maxima, or Cucurbita moschata. For example, the common field pumpkin used for jack-o’-lanterns is a C. pepo cultivar, the same species that produces zucchini and acorn squash. This demonstrates that the distinction is based on variety or cultivar level, not the species level, and is determined by appearance and use.
Defining the Cucurbit Family
Moving up one level in the taxonomic hierarchy, the Cucurbita genus belongs to the plant family Cucurbitaceae, commonly known as the gourd family or cucurbits. This family contains approximately 975 species across nearly 100 genera. All members of this family are characterized by producing a specialized type of berry with a hard rind called a pepo.
The Cucurbitaceae family includes many other familiar fruits that are often treated as vegetables in cooking. This group includes cucumbers, various melons like cantaloupe and watermelon, and ornamental gourds.
Culinary vs. Botanical Definitions
The common confusion lies in the conflict between botanical classification and culinary language. Botanists define a fruit as the mature ovary of a flowering plant that contains seeds, and by this standard, all squashes and pumpkins are fruits. The use of the word “pumpkin,” however, is driven almost entirely by non-scientific criteria like shape, color, and intended purpose.
In the culinary world, “pumpkin” is generally reserved for round, often orange varieties used for decorative purposes or pureed for desserts, while “squash” is a catch-all term applied to varieties with denser, less watery flesh. This distinction is so strong that the canned “pumpkin” puree used in many American pies is frequently made from a variety of Cucurbita moschata, a type of butternut squash, rather than a traditional jack-o’-lantern pumpkin. While science groups them together under Cucurbita, the kitchen separates them into two distinct categories based on texture and flavor profile.