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Atlantic Giant Pumpkin Seeds

Atlantic Giant Pumpkin Seeds

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Atlantic Giant Pumpkin Seeds (120 days)

This is the pumpkin you see on the news around Halloween that takes a forklift to move it.  Atlantic Giants easily average 400-500lbs and with a little tender loving care you could compete for the record which is 2009 lbs! 

Joe Jutras took the worlds record in 2007 with a 1689 pound Atlantic Giant!  The first giant pumpkin ever grown over 1600 pounds!  To put that into perspective that is half as much as a 2009 Volkswagen beetle car!!! 

Update: The Latest world record winner this year is Ron Wallace who grew  a 2009 pound pumpkin. Ron broke the record in 2006 with his 1502 pound pumpkin. Now six years later he breaks the record again with the first ever one ton vegetable. (see picture)

You won't be doing any "punkin chunkin" with these babies.  We know a guy that grows these locally to lease them out to wineries and events around Halloween.  He has to move them with a big fork lift and transports each one on its own trailer, they are that big!

This is a GREAT project for the kids, most young gardeners and the young at heart.  Wouldn't you get excited about winning the county fair with one of the giant babies! 

In the book The Perfect Pumpkin Gail Damerow devotes an entire chapter on growing prize winning pumpkins.  This book contains everything you need to know to grow a whopper! 

Seed Planting Depth

Seeds per ounce

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


1-1½" 100-120 70-90° 3-10 60-72" 36-48" 100 lb. Full

Planting Tips for Heirloom Pumpkins:

Most pumpkins, even the smaller heirloom pumpkins like Small Sugar, need a lot of room to grow.  Plant in hills to allow for the most space once the soil warms to 65-70°.  Plant 3-6 heirloom seeds per hill and later thin them back to the strongest 3 seedlings. 

Pumpkins, especially some of these heirloom pumpkins like the Atlantic Giant, can get really big with a lot of manure.  If you want to grow a giant, don't hold back.

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


Pumpkin Pie


2 cups pumpkin (canned or puree)
3 eggs
1 1/4 cups half and half
1 teaspoon pure vanilla extract
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
9 inch pie crust round


1. Preheat oven to 350 degrees F.

2. Place pie crust dough round into a 9-inch pie plate. Trim edges to extend about a 1/2-inch over the rim of the pan. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.

3. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.

4. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.

5. Place pumpkin in a large bowl.

6. In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.

7. Pour pumpkin mixture into pie shell and place in center oven rack . Bake for 30-40 minutes until the filling is firm.

8. Cool completely on wire racks and serve with whipped cream.


Simple Roast Pumpkin

Note that not all pumpkins are good for roasting, some recommendations are Fairytale, Jarrahdale, Sugar and Pie Pumpkins.

Preheat oven to 350 degrees F. 

Cut pumpkin in half with a large knife.

Scoop out the seeds and the stringy insides.

Cut pumpkin into 4 wedges.

Drizzle with olive oil, salt and pepper.

Roast about 45- 60 minutes or until flesh is easily pierced with a fork.

Let cool and scoop out inside.  This can be stored about 5 days in the fridge or 3 months in the freezer.


Roast Pumpkin and Lentil Soup



4-5 carrots-diced

½ onion-diced

1 cup lentils

3 cups water

1 small roast pumpkin, pureed (see above)

salt and pepper to taste



  1. To begin, sauté carrots and onion in 2 tbsp olive oil until soft and fragrant. Set aside.
  2. Heat oil in a stock pot or dutch oven. Add lentils and stir to coat.
  3. Add water and cook until the lentils are soft, 10-15 minutes.
  4. Add carrots, onion and pumpkin puree.
  5. Add salt and pepper to taste.
  6. Heat through.

Serve with feta or home-made croutons.

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