Long Island Cheese

Family: Cucurbitaceae Vegetable

Sink your spoon into Long Island Cheese and savor its rich, custardy sweetness—an inviting, warm-golden flesh that turns silky and deeply fragrant when fully ripened.

The fruits are famously flattened and generously sized, with a pale, creamy rind that hints at its tender interior, offering a smooth, velvety texture prized for classic pie-style preparations. Grow this 95-day Pie Pumpkin for a showpiece harvest that feels as comforting as it tastes, with a dependable, home-garden rhythm from vine to table.

Light: Full SunMaturity: 95 DaysHabit: Vine

Botanical illustration of Long Island Cheese

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

Crop Dates

Milestone	Date
Start Indoors	Apr 11th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 29th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

Culinary Notes

Chef's Note

Long Island Cheese cooks down into a notably smooth, custard-like purée that clings to a crust instead of turning watery. Its fully ripened, warm-golden fragrance makes it ideal for heavily spiced, dairy-rich preparations where you want a thick, spoonable set.

Best Uses

classic pumpkin pie filling (baked until set and softly custarded)
roasted pumpkin purée for silky soups and velouté-style bases
pan-roasted wedges that caramelize at the edges, then mash into smooth sides
spoonable pumpkin custard or crème brûlée–style dessert filling

Flavor Profile

rich, custardy sweetness warm pie-spice fragrance when ripe silky, velvety flesh that smooths easily

Kitchen Pairings

cinnamon ginger nutmeg brown butter maple syrup cream

Frequently Asked Questions

What pests or diseases commonly hit Cucurbita moschata (Long Island Cheese squash), and how can I prevent or treat them?

Cucurbita moschata is prone to powdery mildew and squash vine borer in summer. To prevent mildew, water at the soil line and improve airflow by spacing plants well; remove and discard heavily infected leaves early. To manage vine borers, check stems weekly for entry holes and frass, then split the vine slightly at an affected section and re-cover it with soil to encourage new roots, or use row cover until flowering to deter egg-laying.

How often should I water Long Island Cheese squash during the main growing phase?

During active vining and fruit set, keep soil consistently moist but not waterlogged—about 1–1.5 inches of water per week, adjusted for heat and rainfall. Water deeply at the base in the morning, and only irrigate again once the top 1 inch of soil starts to dry. Avoid wet foliage because Cucurbita moschata leaves are vulnerable to mildew when kept damp.

How do I tell when Long Island Cheese squash is ready to harvest?

Harvest when the rind is fully colored and hard enough that you can’t easily puncture it with a fingernail, usually around 95 days from sowing. The stem should be beginning to dry and turn tan, and the fruit should have a mature, dull sheen rather than a glossy look. Cut with 2–3 inches of stem attached and cure the squash at warm, dry conditions for about 7–10 days to improve storage.