Sharing a family tree in the cucurbit group alongside cucumbers, melons, and squash, pumpkins develop directly from a flower’s ovary and contain interior seeds encased in a tough outer rind and fleshy interior.
While their mild texture and savory versatility lead cooks to treat them like potatoes or carrots in soups, stews, and roasted dishes, their natural sweetness also allows them to shine in autumn baked goods like pies, muffins, and breads.
Ultimately joining other culinary impostors like tomatoes and cucumbers, pumpkins prove that both classifications are correct depending on the context: one reflects plant biology, while the other captures how we enjoy them in the kitchen.
