Pumpkin is the edible gourd whose name ultimately comes from a Greek word meaning “large melon,” and it is used in classic Thanksgiving pie.
The word developed from the Greek pepon, meaning a large, round melon, through French and English forms such as pompon and pompion. “Pumpkin” became the familiar English form in the 17th century. Botanically, pumpkins are varieties of squash in the genus Cucurbita, rather than a completely separate plant family.
Pumpkin pie became associated with Thanksgiving in the United States and Canada. Modern versions usually combine pumpkin purée with eggs, sugar, evaporated milk, and spices such as cinnamon, ginger, nutmeg, and cloves. Early recipes were less uniform: colonial cooks sometimes prepared pumpkin in a crust or hollowed the gourd and filled it with ingredients.
A common mix-up is assuming every pumpkin used for carving makes the best pie. Smaller “sugar” or “pie” pumpkins are generally less stringy, while commercial canned purée may use particular squash varieties, including Dickinson pumpkins.