Grow a garden-to-table favorite with Small Sugar Pumpkin, an heirloom, open-pollinated variety prized for sweet, dense golden-orange flesh. These orange pumpkins have subtle ribbing and a slightly flattened shape, with fruit described in this listing as approximately 7 inches across and 6 to 8 pounds. Their smooth-textured flesh is well suited to homemade pies, soups and baked goods. Each packet contains 50 non-GMO seeds.

Germination Rate: 85%. Test Date: 11/25. WILL.

Texas Minimum Germination Standard: 75%,

Why Choose Small Sugar Pumpkin?

• A kitchen favorite: Sweet, dense flesh makes this pie pumpkin a useful choice for homemade purees and seasonal baking.
• Heirloom heritage: Grow a traditional variety enjoyed by generations of home gardeners.
• Open-pollinated: Seeds can reproduce true to type when properly isolated from compatible pumpkin and squash varieties.
• Versatile harvest: Use your harvested pumpkins in savory soups as well as sweet desserts.

Planting Tips for Success

• Warm-season planting: Sow after frost danger has passed and the soil has warmed. Choose full sun and well-drained soil enriched with compost.
• Give vines room: Sow approximately 1 inch deep and allow ample space between plants according to your local growing guidance. Avoid crowding vines.
• Consistent watering: Water deeply at the base, keeping soil evenly moist without waterlogging. Mulch once the soil is warm to help retain moisture.
• Feed thoughtfully: Use a balanced fertilizer according to its label and your soil test. Avoid excessive nitrogen, which can encourage leaves at the expense of fruit.
• Support and pollination: Ground-grown vines need space to spread. If trained on a strong trellis, support developing fruit with slings. Encourage pollinators and avoid spraying open flowers.
• Harvest carefully: Harvest when fruit is fully colored and the rind is firm, before damaging frost. Cut with a stem attached rather than pulling the pumpkin from its vine.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Cooking Methods

• Roast and puree: Roast seeded pumpkin halves until tender, scoop out the flesh and blend for pies or baked goods. Drain watery puree before baking.
• Simmer into soup: Cook peeled pumpkin pieces with broth and aromatics, then blend for a comforting savory soup.
• Roast in cubes: Toss peeled pumpkin cubes with oil and seasonings for a garden-grown side dish.

Order Small Sugar Pumpkin Seeds Today

Plant your 50-seed packet and grow pumpkins for homemade pies, warming soups and seasonal baking.

Nutritional Information

• Harvested produce: This section refers to the pumpkin flesh you grow, not the planting seeds in this packet.
• Preparation matters: Nutrient amounts vary with serving size, cooking method and added ingredients. Variety-specific nutrient amounts and % Daily Value figures are not available for this listing.

Important Disclosures

• Variety Disclaimer: Fruit size, yield and performance vary with weather, soil, care and other growing conditions. Product images are illustrative.
• Seed Storage: Store planting seeds in a cool, dry, dark location until ready to sow. Seeds are sold for planting, not eating.
• Planting Zones: Match planting dates to your local frost dates and warm-season growing window. Consult local gardening guidance for your area.

Homemade Small Sugar Pumpkin Pie

Use the flesh of your harvested Small Sugar pumpkins for this classic spiced pie, not the planting seeds in the packet. Makes one 9-inch pie, about 8 servings.

Ingredients

• 2 cups cooked, smooth pumpkin puree, drained if watery
• 1 unbaked 9-inch pie crust
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Whipped cream, optional, for serving

Directions

1. Prepare the pumpkin: Wash the pumpkin, cut it in half and remove the seeds and stringy center. Roast cut-side down on a baking sheet at 400°F for approximately 45 to 60 minutes, until the flesh is tender. Cool enough to handle, scoop and puree the flesh, then measure 2 cups. Drain excess liquid if needed.
2. Heat the oven: Set the oven to 425°F. Fit the crust into a 9-inch pie dish.
3. Mix the filling: Whisk the pumpkin puree, brown sugar, eggs, evaporated milk, spices and salt until smooth.
4. Bake: Pour into the crust. Bake for 15 minutes at 425°F, then reduce to 350°F and bake approximately 40 to 50 minutes longer, until the edges are set and the center is just slightly wobbly. The center should reach 160°F. Shield the crust edges if they brown too quickly.
5. Cool and serve: Cool on a rack, then refrigerate within 2 hours of baking. Serve chilled with optional whipped cream.

Storage: Keep the pie covered in the refrigerator and enjoy within 3 to 4 days. Freeze extra plain pumpkin puree for another recipe.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.