The term commonly applied to the larger, orange-colored fruit of the Cucurbita species, used when ripe as a table vegetable, in pies, or for autumn decoration. The flesh is somewhat coarse and strongly flavored, hence generally not served as a baked vegetable. Although some taxonomists would restrict the term pumpkin to the species Cucurbita pepper and C. moschata, it is also used in referring to C. mixta. Popular varieties (cultivars) are Connecticut Field and Small Sugar. Canned pumpkin is usually made from a blend of pumpkins and winter squashes. Cultural practices are similar to those used for squash. Harvesting generally begins when the fruits are mature, usually 4 months after planting. New Jersey, Illinois, and California are important producing states.