Description/Taste
There are many different varieties of White pumpkins that range from medium in size, averaging 20-38 centimeters in diameter and weighing 8-15 pounds, to large in size averaging 63-76 centimeters in diameter and weighing 60-90 pounds. White pumpkins can be globular, uniform, and round with shallow ribbing or they can be squat and slightly flattened in shape with pronounced ribbing. The smooth rind is white to ivory, and the flesh can be white or orange, dense, and firm encasing a central cavity filled with pulp and flat, cream-colored seeds. Depending on the variety of White pumpkin, some are edible and have a tender texture with a mild, earthy flavor.
Seasons/Availability
White pumpkins are available in the fall through early winter.
Current Facts
White pumpkins, botanically classified as Cucurbita maxima, grow on long trailing vines and are members of to the Cucurbitaceae family along with gourds and squash. White pumpkin is a general descriptor used to define several different varieties including Ghost pumpkins, Full Moon pumpkins, Luminas, Valenciano, Silver Moon, and Casper pumpkins. Originally thought to be a mutation in the field of classic orange pumpkins, White pumpkins have increased in popularity and are being specifically bred for their ghostly hues. They are most commonly used as an ornamental decoration for fall displays, but some varieties can also be cooked and used for baked goods.
Nutritional Value
White pumpkins contain, iron, vitamin E, potassium, and fiber.
Applications
White pumpkins are best suited for cooked applications such as baking, roasting, and boiling. They can be cooked and used in traditional pumpkin recipes, waffles, tarts, custards, puddings, bread, and flan. They can also be roasted, cubed, and added to curries, pasta, empanadas, quesadillas, oatmeal, salads, soups, and stews. White pumpkins pair well with cinnamon, nutmeg, cloves, cardamom, rice, quinoa, cranberries, walnuts, hazelnuts, pine nuts, peanuts, sausage, chicken, turkey, mushrooms, broccoli, garlic, onions, sage, and thyme. They will keep 1-3 months when stored in a cool and dry place.
Ethnic/Cultural Info
White pumpkins have increased in popularity in the last thirty years due to changing decoration preferences. Consumers are looking for unique and iconic varieties to display for Halloween parties and for carving. As the demand increases, more farms are cultivating the different varieties and are able to obtain a higher price for the exclusiveness of the pumpkin. White pumpkins are used in do it yourself projects such as painting the pumpkin, drawing jack-o-lantern faces onto the surface instead of carving, or hollowing out and using the pumpkin as a candle holder. White pumpkins are even being used as fall wedding decorations.
Geography/History
Pumpkins originated in Central America and Mexico and have been grown since ancient times. The history of White pumpkins is somewhat unknown due to its slow growth to popularity, but many of the varieties we see today were intentionally created in the early 1980s-1990s in the United States. Lumina pumpkins were developed in 1990 by George Perry & Sons and the Hollar Seed Company while Valenciano pumpkins were created in 1988 by Johnny’s Selected Seeds. Casper pumpkins were also created in the early 1990s by Jerry Howell in Ontario, Canada and were released in 1992.
Recipe Ideas
Recipes that include Pumpkins Lumina (White). One 
is easiest, three is harder.
| Heather Christo | | Stuffed Roasted Pumpkin |
| Monsoon Spice | | Ash Gourd Majjige Huli |
| Divine Taste | | Ash Gourd (White Pumpkin) Halva |
| Roots and Leisure | | Ash-Gourd Coconut and Yogurt Curry |
