That’s kind of the listicle take on the thing. But “pumpkin” is a term more based on shape than anything else, pumpkins are squash. And there’s at least 3 species involved, all of which contain multiple things labeled pumpkins or squashes. And some things that get to be both pumpkins and squash.
Most pumpkins are C. Pepo, but they’re mostly ornamentals and aren’t very good for eatin’.
Your prime eating pumpkins are C. moschata, same species as butternut squash. Or C. maxima.
And that’s where the “its not even pumpkin!” comes from. People wondering why their pie made from watery sugar pumpkins and ornamentals meant for jack-o’-lanterns look at the canned pumpkin and see its a varietal more related to butternut squash and run with it. In the wrong direction.
The canned pumpkin is Dickinson Pumpkin. Which is really a pumpkin, and has been considered a pumpkin since well before we started canning it for pie filling. And the “real” pumpkins that are blowing your mind are as closely related to zucchini and acorn squash as the Dickinson is to butternut.
Essentially any round or roundish winter squash, without a distinct neck and thinner walls or a large seed cavity.
Whether they’re worth eating will be down to what varietal. From the pic those look like classic porch pumpkins, which aren’t great. I can recommend Long Island Cheese Pumpkins, Jarrahdale, Hubbard, and Fairy Tale Pumpkins. Jarrahdale and Hubbard pumpkins also often go by squash. Generally anything with a blue or pale skin is good eating.
