'Sugar Pie' Pumpkin Seeds
The pumpkin variety that is the standard in pumpkin pies? Why, ‘Sugar Pie’, of course. Also excellent in other baked goods as well, such as muffins, breads, and soups. Fruits are smaller in size, about 6″, which makes them a perfect size for decorating, too. Easy to grow.
3 g. seed packet
Name: Pumpkin ‘Sugar Pie’
Botanical Name: Cucurbita pepo
Days to Maturity: 100
When to sow outside: 2 to 4 weeks after average last frost.
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. Do not allow harvested fruit to get wet.
The pumpkin variety that is the standard in pumpkin pies? Why, ‘Sugar Pie’, of course. Also excellent in other baked goods as well, such as muffins, breads, and soups. Fruits are smaller in size, about 6″, which makes them a perfect size for decorating, too. Easy to grow.
3 g. seed packet
Name: Pumpkin ‘Sugar Pie’
Botanical Name: Cucurbita pepo
Days to Maturity: 100
When to sow outside: 2 to 4 weeks after average last frost.
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. Do not allow harvested fruit to get wet.
The pumpkin variety that is the standard in pumpkin pies? Why, ‘Sugar Pie’, of course. Also excellent in other baked goods as well, such as muffins, breads, and soups. Fruits are smaller in size, about 6″, which makes them a perfect size for decorating, too. Easy to grow.
3 g. seed packet
Name: Pumpkin ‘Sugar Pie’
Botanical Name: Cucurbita pepo
Days to Maturity: 100
When to sow outside: 2 to 4 weeks after average last frost.
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. Do not allow harvested fruit to get wet.
