Cucurbita pepo

Processing Type

Connecticut Field pumpkins are well known in Ontario as a good processing pumpkin and are a standard variety for pies. Fruit has a deep orange skin and a thick, fine-grained, deep yellow, sweet flesh. This variety regularly produces 11 kg (25 lb.) pumpkins up to 50 cm (20″) in diameter that are a flat globed shape with little ribbing. One of the oldest heirloom pumpkin varieties as it has been grown since at least the early 1700’s.

How to Grow

Pumpkin is a hot weather crop. They need full sun and deep. rich, well drained, organic soil with a pH of 5.5 to 6.5. Before planting, work in lots of compost. Sow seed directly outdoors in late May through early June 2.5 cm (1″) deep in hills 2.4 m (8′) apart with 4-6 seeds per hill. After germination, thin to 3 plants per hill. Seed can be started indoors 3 weeks before the plant out date. Pumpkins do not transplant well-use paper or fibre pots that can be set directly in the soil. For competition sized pumpkins, allow only two pumpkins per plant to mature. Protect mature pumpkins from frost and cold temperatures.

Approx. 20-25 seeds/pkt.