Amish Pie

Family: Cucurbitaceae Vegetable

Sweet, dense flesh with a rich, old-fashioned pumpkin aroma—Amish Pie delivers a smooth, velvety bite and deep orange color that looks as good as it tastes.

The thick, sturdy rind helps it hold up well through storage, while the compact, dependable plants are well suited to home gardens. Grow Amish Pie for classic baking-style pumpkin flavor, roasting for caramelized sweetness, and for thick purées and hearty pies that showcase its fine-grained texture.

Light: Full SunMaturity: 100 DaysHabit: Vine

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 23rd
Harvest Begins	Aug 31st
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	100
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	12

Culinary Notes

Chef's Note

Amish Pie is built for the bake: its dense, fine-grained flesh cooks into a smooth, velvety purée that thickens like a custard instead of turning loose and watery. Roast it hard for caramelized edges, then lean into brown butter and warm spices for that old-fashioned pie-shop aroma.

Best Uses

baked pumpkin pie purée (smooth, spoonable custard base)
roasting wedges until edges caramelize, then mashing for thick mash
thick purées for mac-and-cheese or gnocchi sauce (coats, doesn’t get watery)
baking-style pumpkin bread or muffins where a creamy crumb is desired

Flavor Profile

sweet pumpkin aroma fine-grained, velvety flesh caramel-ready sugars with mild spice deep orange, custardy mouthfeel when cooked

Kitchen Pairings

cinnamon nutmeg clove brown butter sage cream

Frequently Asked Questions

Why are my Amish Pie melons developing powdery patches or leaf curl, and what should I do?

Powdery mildew shows up as a white, powdery coating on older leaves and can spread quickly on melons in warm, humid weather. Remove the most affected leaves, improve airflow by spacing plants properly, and spray early with a labeled sulfur or potassium bicarbonate product; repeat as directed on the label. Avoid wetting the foliage when watering, since keeping leaves dry helps slow mildew on Amish Pie.

How often should I water Amish Pie melon during the main growing phase (after flowering)?

Once the plants are established and especially after flowering, water deeply about 1–2 times per week to keep soil evenly moist 6–8 in down—aim for roughly 1–1.5 in per week total depending on heat. Let the top 1–2 in of soil dry between waterings to prevent shallow, waterlogged roots that can reduce fruit set and flavor. Stop back on watering in the final 7–10 days before harvest to improve sweetness and reduce splitting.

How can I tell when my Amish Pie melons are ready to harvest?

Harvest when the fruit skin changes from green to creamy yellow and the surface looks dull rather than glossy. The stem should separate easily (or the fruit will slip with a gentle twist), and the blossom end should feel slightly soft. Taste-check one melon first—Amish Pie is at its best when the flesh is fragrant, sweet, and fully filled.