Before the days of pumpkin spice lattes, doughnuts, crackers and cheesecake, we had to settle for plain old pumpkin pies, jack-o’-lanterns and roasted pumpkin seeds. This was hardly a hardship, of course, but with the recent acclaim and overkill of the spice, many have forgotten the roots of this native American melon.

Pumpkins, which are a type of squash, were cultivated by American Indians in North, Central and South America and taken to Europe by early explorers and later colonists. Different tribes had different uses for pumpkins, but, in general, the flesh was roasted, baked, fried, dried, and/or mixed with vegetables for consumption.

In some regions, strips of pumpkin were dried and woven into mats, and hollowed-out shells were used as storage containers. Roasted pumpkin seeds were also popular.

European colonists put a new spin on pumpkins by removing the tops; scooping out the seeds; filling the inside with milk, spices, and honey; and roasting them. This is said to be the origin of pumpkin pies.

Since then, pumpkins have been cultivated into two major groups: pie (or sugar) pumpkins and ornamental pumpkins. Pie pumpkins are fleshier and more flavorful than ornamental varieties and are the best choice for cooking and consumption.

Pie pumpkins offer the best of both worlds in a way because they have a long shelf-life. Paint or decorate a pie pumpkin for part of the fall, then scoop out the inside to cook, and carve the shell. Ornamental pumpkins offer a range of different looks from pie pumpkins, however, and although they are generally less flavorful, they will last a long time.

Ornamental pumpkins range from miniatures that are popular in fall decoration to basketball or larger- sizes best suited for jack-o’-lanterns to giant pumpkins grown mostly for competition and bragging rights.

Jack-o’-lanterns were around in Ireland prior to the discovery of pumpkins in the Americas, but original jack-o’-lanterns were carved from turnips, beets, rutabagas and other vegetables. Pumpkins became favored when Irish immigrants to the U.S. discovered how easy they were to carve.

The size of giant pumpkins is literally growing by leaps and bounds. In 1978, a gardener named Howard Dill released a new variety called Dill’s Atlantic Giant pumpkin, and in 1980 Dill broke the world record with a 459-pounder. The variety can put on as much as 50 pounds in a single day and is responsible for many records since its release.

The current world record heaviest pumpkin weighed in at 2,323 pounds, according to the Guinness Book of World Records. The giant pumpkin was grown in Switzerland in 2014 by an accountant.

— Jennifer Smith is a former horticulture extension agent for K-State Research and Extension and horticulturist for Lawrence Parks and Recreation. She is the host of “The Garden Show.”