You’re standing in the produce aisle, staring at a bin of warty, blue-grey things that look more like river rocks than pie filling. Are they pumpkins? The sign says "Jarrahdale." Your grandma might just call them winter squash. But if you’re in Australia, basically every single one of those hard-skinned gourds is just a pumpkin, no questions asked. It’s funny how a single plant can have so many identities depending on who you’re talking to or where you’re standing on the planet. Finding another name for pumpkin isn't just a fun trivia game; it’s a deep dive into botanical chaos and regional pride.
Let's be real. We usually think of a pumpkin as that round, orange ball we carve for Halloween. But that's a narrow view. Botanically, things get messy fast.
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The Botanical Identity Crisis
Technically, every pumpkin is a squash, but not every squash is a pumpkin. It’s like the "all thumbs are fingers" rule. If you want the scientific another name for pumpkin, you’re looking at Cucurbita. Specifically, most of what we eat or carve falls into four species: Cucurbita pepo, Cucurbita maxima, Cucurbita moschata, and Cucurbita argyrosperma.
Farmers often use these Latin names because "pumpkin" is a culinary term, not a scientific one. Take the Libby’s canned pumpkin you buy for Thanksgiving. If you look at the plant it comes from—the Dickinson pumpkin—it looks way more like a tan, oblong butternut squash than a Jack-o'-lantern. In the eyes of the FDA, calling it "pumpkin" is totally fine because the lines between "golden-fleshed sweet squash" and "pumpkin" are thinner than a crepe.
What They Call Them Down Under
In Australia and New Zealand, the word "squash" is almost never used for the big guys. They call almost every winter squash a pumpkin. If you ask for another name for pumpkin there, they might look at you sideways and say "Which one? The Jap, the Kent, or the Queensland Blue?"
The Queensland Blue is a classic example. It’s ribbed, deep blue-grey, and looks nothing like a Charlie Brown pumpkin. Yet, it’s arguably one of the best "pumpkins" for roasting. Americans would call it a winter squash. Aussies just call it dinner. This regional linguistic split is why you’ll see recipes from Sydney calling for "roasted pumpkin" in a salad, which usually means what a New Yorker would call a Kabocha or a Hubbard.
The "Cucurbit" Umbrella
If you want to sound like a total pro at a gardening center, use the term Cucurbit. This is the broad family name. It includes:
- Cucumbers
- Melons
- Gourds
- Pumpkins
- Squash
Honestly, "gourd" is often used as another name for pumpkin, especially when people are talking about the decorative, weird-looking ones. But there is a distinction. Gourds are generally grown for their hard shells (to make birdhouses or bowls), while pumpkins are grown for their flesh or seeds. If you can’t eat it without breaking a tooth, it’s probably a gourd. If you can roast it with butter and brown sugar, it’s a pumpkin or squash.
Regional Slang and Cultural Names
In various parts of the world, the name changes based on the language and the specific cultivar. In many Spanish-speaking countries, the word is calabaza. But even calabaza is a massive umbrella term that can mean a West Indian pumpkin or a regular old bottleneck squash.
Then you have the Pepo. This is a specific botanical term for a berry with a hard rind. Yes, a pumpkin is a berry. Specifically, a "giant pepo." It sounds weird, but it’s true. If you ever want to win a bar bet, tell someone a pumpkin is a berry and watch them try to find a reason why you’re wrong. They won't.
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Why "Winter Squash" is the Most Accurate Substitute
If you’re looking for the most versatile another name for pumpkin in a culinary context, "winter squash" is your winner. This category includes everything that is harvested in the fall when the rind is hard.
- Kabocha: Often called the "Japanese pumpkin." It’s green, squat, and incredibly sweet.
- Red Kuri: It looks like a giant, pointed orange onion. In France, they might call it potimarron because it tastes like chestnuts (marrons).
- Calabaza: Popular in the Caribbean and Central America.
The Mystery of the "White Pumpkin"
White pumpkins have exploded in popularity for weddings and chic fall porches. People call them "Ghost Pumpkins," "Luminary Pumpkins," or "Snowballs." But if you’re looking for their "real" name, you’re often looking at the Casper or Lumina varieties.
Interestingly, some people call these "Cinderella pumpkins," but that name usually belongs to the Rouge Vif d'Etampes. That’s a French heirloom that is flat, deeply ribbed, and bright red-orange—exactly like the carriage in the Disney movie. It’s a perfect example of how pop culture creates a new another name for pumpkin that sticks better than the botanical one.
The Canned Pumpkin Truth
We have to talk about what’s in the can. Most "canned pumpkin" is actually made from Dickinson Squash. If you saw a Dickinson squash in the field, you’d call it a tan squash. You wouldn't think "Halloween." But because the flesh is creamy and not stringy, it’s the gold standard for pie. So, in the world of industrial food production, "squash" is the silent another name for pumpkin.
Moving Past the Names
When you're shopping or gardening, don't get hung up on the word "pumpkin." If you're looking for flavor, look for the species name C. moschata. These are almost always the sweetest and most velvet-textured. If you're looking for decoration, C. pepo gives you those classic orange shapes.
Understanding that these names are fluid helps you become a better cook. You realize you can swap a "sugar pumpkin" for a "butternut squash" in almost any recipe and the world won't end. In fact, it might even taste better.
Actionable Steps for Your Next Harvest
Next time you’re at a farmers market, stop looking for "pumpkins" and start looking for specific cultivars. Ask the farmer for a Kabocha or a Jarrahdale if you want to make a soup. If you want to roast seeds, stick with a Styrian pumpkin—they grow seeds without hulls, so you don't get that woody shell stuck in your teeth.
Stop treating the pumpkin as a monolith. Start seeing it as a diverse family of winter squash with a thousand different names, and you'll find that the "other name" usually tells you exactly how it’s going to taste on your plate. Check the labels for Cucurbita maxima if you want the massive, show-stopping giants, or Cucurbita pepo for the classic carving experience. Knowing the difference between a gourd, a squash, and a pepo isn't just for show; it's the key to picking the right fruit for the right job.