The white pumpkin, often called a “ghost pumpkin” or “albino pumpkin,” offers a pale contrast to the traditional orange variety during the autumn harvest. These gourds are technically cultivars of Cucurbita, classifying them as a type of winter squash. Sharing the same scientific family as their colorful relatives, the white pumpkin has rapidly grown in popularity as a decorative and culinary choice.
Identifying the Most Common Varieties
The most recognizable white pumpkin is the ‘Lumina,’ a medium-to-large cultivar that typically weighs between 10 to 15 pounds. This variety is often used for carving due to its substantial size and smooth, white rind. Another popular medium-sized choice is the ‘Casper’ pumpkin, which usually falls in the 5 to 12-pound range and features a slightly ribbed surface. The ‘Casper’ is a good dual-purpose squash, suitable for both decoration and cooking.
For grander displays, the ‘Polar Bear’ is a giant variety that can easily reach 35 to 60 pounds, sometimes exceeding 100 pounds. Its massive size and bright white exterior make it a striking centerpiece for large fall displays. Miniature white pumpkins like the ‘Baby Boo’ or ‘Cotton Candy’ are widely used for tabletop arrangements and painting. The ‘Baby Boo’ is a tiny, deeply ribbed squash, while the ‘Cotton Candy’ offers a smooth, milky-white canvas for decoration.
A flatter, squatter variety is the ‘Flat White Boer Ford,’ recognized by its compressed shape and irregular ribs. This cultivar is gaining favor not only for its unique look in decorative stacks but also for its sweet, dense flesh.
The Science Behind Their Color
The white color in these pumpkins is a natural genetic trait that suppresses pigment production, not the result of bleaching. The vibrant orange hue of a typical pumpkin comes from high concentrations of carotenoids, primarily beta-carotene. White pumpkins possess a genetic mutation that halts the biochemical pathway responsible for synthesizing these yellow and orange pigments.
In some Cucurbita species, this white coloration is governed by a dominant gene, such as the Wf (white flesh) gene, which prevents the accumulation of yellow pigments. This genetic control masks any underlying color. Instead of pigments accumulating in the fruit’s rind and flesh, the cells remain virtually colorless, resulting in the pale, creamy white exterior. This absence of carotenoids means white varieties contain lower levels of pro-vitamin A compared to their deep orange counterparts.
Culinary Versus Decorative Uses
White pumpkin varieties are bred for either decorative appeal or culinary quality, often indicated by their density. Decorative varieties, such as the ‘Lumina,’ typically have thinner walls and less pulp, making them lighter and easier to carve. This thinner flesh is less desirable for cooking, as it offers little substance and often has a watery texture.
In contrast, white pumpkins bred for the kitchen, like the ‘Flat White Boer Ford,’ have thicker, sweeter, and denser interior flesh. A simple test is to lift the pumpkin; a variety that feels heavy for its size indicates dense, flavorful flesh suitable for baking and purees. These edible white squashes can be substituted directly into any recipe calling for orange pumpkin, providing a velvety texture and sweet taste.