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Small Sugar Pumpkin Seeds

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Market price: $4.50
Our price: $2.29
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Small Sugar Pumpkin Seeds (95 days)

Sometimes called New England Pie Pumpkin

The long time favorite and standard for pies.  None grows any sweeter.  Fruits small, 6-8 lbs; round, flattened at the ends and a good keeper.  Skin is deep orange, smooth but plainly ribbed.  Flesh is thick, deep yellow, fine grained and has a deliciously sugar flavor.

1936 James Seed Co. says about small sugar pumpkin...
"The fruits are small, ribbed, about 10 inches in diameter and of 8 to 10 lbs. weight. Colour is deep orange yellow, while the flesh is thick and very sweet. The yield of these little pumpkins is astonishing, outweighing the large fruited varieties. The culture given for Cucumber will give a heavy crop of Pumpkins; or single plants 3 feet apart each way in ordinary good soil will give a good yield."

1938 Abercrombie Seed Co. says about small sugar pumpkin...
Very sweet, fine-grained, golden yellow fruit; the pumpkin for delicious pies and a grand keeper.

Trouble growing Pumpkins?  Excellent book with over 217 pages on how to grow The Perfect Pumpkin.

Need help cooking pumpkins?  Try this book for only $3.95

Small Sugar Pumpkin Recommended by the following State Universities or Ag Extension Offices as a variety that performs well for their region .  OR

Seed Planting Depth

Seeds per ounce

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

1-1½" 100-120 75-90° 3-10 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 - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.

 

Pumpkin Pie

Ingredients:

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

Directions:

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

 

Ingredients

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

 

Directions

  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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Customer Reviews

  • Author: Mary C
    Perfect eating pumpkin for smaller gardens. Very pretty as well so could be used for ornamental use as well.

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