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.

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.

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.

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

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.