It's Pumpkin Day, Mouse! (If You Give...)
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According to the Illinois Department of Agriculture, 95 percent of the U.S. crop intended for processing is grown in Illinois.  Indeed, 41 percent of the overall pumpkin crop for all uses originates in the state, more than five times that of the nearest competitor, California, whose pumpkin industry is centered in the San Joaquin Valley; and the majority of that comes from five counties in the central part of the state.  Nestlé, operating under the brand name Libby's, produces 85 percent of the processed pumpkin in the United States at their plant in Morton, Illinois. a b c Andres, T.C. (2019). "Diversity in tropical pumpkin (Cucurbita moschata): a review of infraspecific classifications" (PDF). Progress in Cucurbit Genetics and Breeding Research. Pumpkin fruits are a type of berry known as a pepo.  Characteristics commonly used to define pumpkin include smooth and slightly ribbed skin  and deep yellow to orange color,  although white, green, and other pumpkin colors also exist. 
How To Grow Pumpkins and Squash | BBC Gardeners World Magazine How To Grow Pumpkins and Squash | BBC Gardeners World Magazine
A pumpkin is a vernacular and typical term for a cultivated orange and round mature winter squash of species and varieties in the genus Cucurbita that has culinary and cultural significance   but there is no agreed upon botanical or scientific meaning, and depending on the vernacular, its color and shape may vary.  The term pumpkin is sometimes used interchangeably with "squash" or "winter squash", and is commonly used for some cultivars of Cucurbita argyrosperma, Cucurbita ficifolia, Cucurbita maxima, Cucurbita moschata, and Cucurbita pepo. Stavely, Keith W.F. and Fitzgerald, Kathleen. America's Founding Food: The Story of New England Cooking. Chapel Hill, N.C.: University of North Carolina Press, 2004. ISBN 0-8078-2894-7
Pumpkin recipes | BBC Good Food Pumpkin recipes | BBC Good Food
In a 100-gram (3.5oz) amount, raw pumpkin provides 110 kilojoules (26 kilocalories) of food energy and is an excellent source (20% or more the Daily Value, DV) of provitamin A beta-carotene and vitamin A (53% DV) (table). Vitamin C is present in moderate content (11% DV), but no other nutrients are in significant amounts (less than 10% DV, table). Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat and 1% protein (table). Some research shows that vitamin A is particularly important for strengthening the intestinal lining, making it more resistant to infections ( 7). A large pumpkin from France with sweet, fragrant, deep-orange flesh often sold by the slice due to its size. 
According to the Oxford English Dictionary, the English word pumpkin derives from the Ancient Greek word πέπων ( romanized pepōn), meaning 'melon'.   Under this theory, the term transitioned through the Latin word peponem and the Middle French word pompon to the Early Modern English pompion, which was changed to pumpkin by 17th-century English colonists, shortly after encountering pumpkins upon their arrival in what is now the northeastern United States.  Paris, Harry S. (1989). "Historical Records, Origins, and Development of the Edible Cultivar Groups of Cucurbita pepo (Cucurbitaceae)". Economic Botany. New York Botanical Garden Press. 43 (4): 423–443. doi: 10.1007/bf02935916. JSTOR 4255187. S2CID 29052282. Earl Aronson (January 11, 1964). "The Weeders Guide". The Hartford Courant . Retrieved October 7, 2009.