Grow your own autumn tradition with Jack O'Lantern Pumpkins. Bright orange fruits with shallow ribbing and a round to slightly oblong shape bring classic pumpkin-patch character to the garden. Gather the family to choose a carving design, or set aside an uncarved harvest for cooking.

This vigorous vining heirloom matures in approximately 100 to 120 days. Fruits can weigh approximately 18 to 24 pounds, depending on growing conditions. Allow plenty of garden space and enough warm-season time for the crop to ripen before frost. Each packet contains 50 non-GMO, open-pollinated heirloom seeds.

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

Texas Minimum Germination Rate: 75%.

Why Choose Jack O'Lantern Pumpkins?

• Classic carving appearance: Orange skin, shallow ribs, and a familiar pumpkin shape make the harvest a natural choice for autumn decorating.
• Generous fruit size: Fruits weighing approximately 18 to 24 pounds provide room for carving designs, with actual size varying by care and conditions.
• Garden-to-kitchen options: Use sound, uncarved fruit for roasted pumpkin, soups, breads, or other cooked dishes. Texture can differ from dedicated pie-pumpkin varieties.
• Seasonal family projects: Follow the crop from seedlings to expanding vines and ripening fruit, then enjoy a homegrown autumn display.
• Open-pollinated heirloom: Save seed from mature fruit using appropriate pollination and isolation practices. Nearby compatible squash varieties may cross-pollinate.

Planting Tips for Success

• Plan the season: Count back approximately 100 to 120 days from your intended harvest, allowing extra time for weather delays. Follow local sowing guidance rather than assuming fall planting will mature in time.
• Choose full sun: Provide at least six to eight hours of direct light and ample room for spreading vines.
• Prepare the soil: Use fertile, well-drained soil and incorporate finished compost as needed. Avoid low spots that stay saturated.
• Sow in warm conditions: Direct sow after frost danger has passed and soil has warmed. Follow packet depth and spacing directions and thin crowded seedlings.
• Water consistently: Water deeply at the base during dry periods, especially during flowering and fruit growth. Avoid prolonged wet foliage and waterlogged roots.
• Feed thoughtfully: Use soil-test guidance and fertilizer label directions. Excessive nitrogen can encourage vines and leaves at the expense of fruit.
• Allow pollinator access: Flowers need pollination for fruit set. Remove protective covers when flowering begins and avoid practices that interfere with visiting pollinators.
• Protect developing fruit: Keep fruit away from persistently wet soil when possible, using a clean, dry support beneath it without injuring vines.
• Watch for pests: Inspect stems and leaf undersides regularly and seek local guidance for pest management.
• Harvest mature pumpkins: Look for developed color and a firm rind. Cut the stem with clean tools, leaving a handle, and carry fruit from underneath rather than by the stem. Harvest before damaging frost.
• Store carefully: Keep sound, uncarved pumpkins in a cool, dry, ventilated location and inspect regularly for soft spots or decay.

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.

Cooking Methods

• Roasting: Cut sound, washed, uncarved fruit into manageable pieces, remove seeds and stringy material, and roast until tender.
• Soups: Blend cooked flesh with broth and seasonings for a warming soup, adjusting liquid to the pumpkin's texture.
• Breads and muffins: Purée cooked flesh and drain excess moisture as needed before measuring for a recipe.
• Pies: Use cooked, drained purée in a suitable recipe, recognizing that carving varieties can be less dense than dedicated pie pumpkins.
• Food and decoration separately: Reserve fresh, uncarved pumpkins for meals. Do not cook a pumpkin that has been carved and displayed outdoors or has spoiled.

Order Jack O'Lantern Pumpkin Seeds Today

Start your own autumn pumpkin patch with 50 Jack O'Lantern heirloom seeds.

Nutritional Information

• Harvested produce: Nutritional information applies to the pumpkin flesh you grow and prepare, not the planting seeds.
• Variety-specific analysis: A verified Jack O'Lantern nutrient analysis is not available in this listing, so numerical nutrient and % Daily Value claims are not provided.
• Preparation matters: Serving size, cooking method, and added ingredients change a finished dish's nutritional content.

Numerical values can be added when an approved nutritional reference is available.

Important Disclosures

• Variety Disclaimer: Fruit size, shape, yield, maturity, and cooking texture vary with soil, weather, and care. The 100 to 120-day timing is an estimate, not a guarantee.
• Seed Storage: Store unused seeds in a cool, dry, dark place, protected from moisture and temperature fluctuations.
• Planting Zones: Match sowing dates to local frost dates and season length. Pumpkins need a sufficiently long warm growing season to mature.

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

Roasted Jack O'Lantern Pumpkin Soup

Use fresh harvested pumpkin flesh from a sound, uncarved pumpkin, not planting seeds or a displayed jack-o'-lantern. Serves 4 to 6. Preparation: about 20 minutes. Cooking: about 50 to 65 minutes.

Ingredients

• 2 pounds peeled harvested Jack O'Lantern pumpkin flesh, seeds and stringy material removed, cut into approximately 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 cups vegetable broth, plus more as needed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Optional: 1/4 cup heavy cream and chopped parsley for serving

Directions

1. Heat the oven to 425°F. Wash the pumpkin exterior before cutting. Work on a stable cutting surface, cutting manageable pieces before peeling. Discard spoiled fruit; do not use a pumpkin that tastes unusually bitter.
2. Toss pumpkin cubes with 1 tablespoon olive oil. Spread on a rimmed baking sheet and roast for 30 to 40 minutes, turning once, until soft and lightly browned.
3. Heat the remaining oil in a soup pot over medium heat. Cook onion for 5 to 7 minutes until softened, then stir in garlic for 30 to 60 seconds.
4. Add roasted pumpkin, broth, thyme, salt, and pepper. Bring to a gentle simmer and cook for 15 minutes.
5. Remove from heat and blend with an immersion blender, keeping the blade submerged to avoid splashes. Alternatively, cool sufficiently and blend in batches following your blender's instructions; never seal piping-hot soup in a blender.
6. Return to gentle heat. Adjust thickness with additional broth, taste, and adjust seasoning. Serve with optional cream and parsley.

Serving and Storage Tips

• Adjust for your harvest: Carving-pumpkin flesh may be more fibrous or watery than pie-pumpkin flesh. Blend thoroughly and adjust broth after blending.
• Keep it dairy-free: Omit the optional cream. Check broth labels for any dietary restrictions.
• Store safely: Refrigerate in shallow covered containers within 2 hours, or within 1 hour above 90°F. Use within 3 to 4 days and reheat leftovers to 165°F.
• Not a canning recipe: This soup is for fresh use, refrigeration, or freezing, not shelf-stable canning.