Pumpkin - Sweet Pie
Packed in Resealable Long Life Mylar
Moisture Proof Packets
10+ Year Survival Seed Viability
- Category: Vegetable
- Type: Pumpkin
- Variety: Sweet Pie
- Family: Cucurbitaceae
- Botanical Name: Cucurbita pepo
- Hardiness Zones: 3,4,5,6,7,8,9
- Growing Difficulty: 2
- Soil PH: 5.5 to 7.5
- Fertilizer Requirements: 5-10-10
- Soil Type: Rich, Moist, Well-Draining
- Germination (days): 5 to 10
- Soil Temp for Germination: 65-75°F
- Lighting Conditions: FULL SUN
- Days to Maturity: 90 – 100
- Planting Depth: 1”
- Distance Apart (in row): 60"
- Row Spacing: 60-72"
DIRECT SOW WHEN SOIL TEMPS ARE ABOVE 65°F AFTER DANGER OF LAST FROST
3-4 WEEKS BEFORE LAST FROST IN BIO-DEGRADABLE POTS
Growers with a shorter season may want to start their pumpkins indoors about 4 weeks before last frost. Do this in a peat pot, as pumpkin plants to no transplant well.
Make sure to harden your seedlings off by exposing them to outside temperatures and weather for several hours per day when the average daily temperature reaches 60°F.
Plant in rows that are 10-12’ apart, or hill plant with two plants each about 8-10’ apart.
Do not plant with potatoes.
There are many uses for this type of pumpkin. The pie pumpkin is what gives autumn its flavor. From roasted pumpkin, to pumpkin puree for use in breads, pies, cakes, pancakes, and pretty much any other dish that would benefit from a pumpkin flavor.
When the stem becomes dry on the pumpkin vine, it’s about time to harvest your pumpkins. Check the toughness of the pumpkins skin. If you can still puncture it with your fingernail, leave it to toughen for a little bit longer.
Cut the pumpkins off the vine with about 2-3” of stem length remaining on the top of the pumpkin. Allow the stem to harden and shrivel by sun curing your harvest. Pumpkins will keep well in the garden or if kept in a 45-50°F location and can last up to 5 months.
After leaving the pumpkin to cure, your seeds will be ready for harvest. If you have ever carved pumpkin, you already know how to harvest your seeds.
Remove the pulp and seeds and rinse off the pulp (we use a colander and faucet). Put the remaining seeds in a bowl of water to further separate the pulp from the seeds.
The seeds you want are the ones that sink. Remove these and spread them out to dry for a few weeks. Make sure to mix them around at times to make sure that all sides are drying evenly.
Store safely for next season. Pumpkin seeds are usually viable for 4 years depending on storage.