Description

The 'Sugar Pie' pumpkin, also known as the 'New England' pumpkin, has been a staple in kitchens since the 1800s. These small, 6″–7″ round pumpkins are perfect for making pies, soups, muffins, and casseroles, thanks to their thick, sweet, and fine-grained orange-yellow flesh. With a flattened shape at the ends, 'Sugar Pie' pumpkins also make great decorative jack o'lanterns. Each plant produces several fruits, with up to 9 mounds per packet, ensuring a great harvest for both culinary and decorative purposes.

Botanical Name: Cucurbita pepo
Days to Maturity: 90–115 days
Family: Cucurbitaceae
Native: Southern United States and Mexico
Hardiness: Frost-sensitive annual
Plant Dimensions: 8'–15' vines
Variety Information: Small, round pumpkin, 6″–7″ diameter, flattened at ends. Developed for cooking, 'Sugar Pie' has thick, sweet, fine-grained, orange-yellow flesh.

When to Sow Outside: RECOMMENDED. 2 to 4 weeks after your average last frost date, and when soil temperature is 70°–90°F.
When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before your average last frost date. Sow in biodegradable pots that can be planted directly in the ground. Transplant after your average last frost date, when weather is warm and settled.
Days to Emerge: 7–14 days
Seed Depth: 1″
Seed Spacing: 2–3 seeds per mound
Row Spacing: 8'–12' apart
Thinning: When several leaves, thin to 1 –2 per mound

Harvesting: Harvest pumpkins before the first fall frost, and when foliage has begun to dry out. Cut stem with a knife, leaving 3″–4″ of stem on the pumpkin. Do not hold the pumpkin by the stem; if stem attachment gets broken, or any part of the pumpkin bruises, the pumpkin may rot. Brush off any dirt or leaves. Ideally, cure at 80°-85°F and 80–85% humidity or a warm, sunny spot with good air circulation for 1 to 2 weeks before eating or storage. Do not allow harvested fruit to get wet.

This packet sows up to 9 mounds. 19 seeds in packet.