Pink Banana

Family: Cucurbitaceae Vegetable

Planting Schedule

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Sweetly fragrant flesh meets a softly blushing exterior in Pink Banana, a pie pumpkin prized for its tender, velvety texture and gently sweet, warm flavor.

At maturity, the fruit’s elongated “banana” form is wrapped in a delicate pink skin that deepens to a rosy glow, while the interior turns rich and smooth for luscious baked favorites and comforting purées. Grow it for a standout harvest—one that looks as special as it tastes, with dependable pie-pumpkin performance from a home garden plot.

Light: Full SunMaturity: 110 DaysHabit: Vine

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Pink Banana Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Protected Environment Only
Zone 2b	Protected Environment Only
Zone 3a	Protected Environment Only
Zone 3b	May 5th	May 19th	Sep 6th – Sep 21st
Zone 4a	May 1st	May 15th	Sep 2nd – Sep 24th
Zone 4b	Apr 29th	May 13th	Aug 31st – Sep 27th
Zone 5a	Apr 24th	May 8th	Aug 26th – Sep 30th
Zone 5b	Apr 20th	May 4th	Aug 22nd – Oct 5th
Zone 6a	Apr 17th	May 1st	Aug 19th – Oct 10th
Zone 6b	Apr 11th	Apr 25th	Aug 13th – Oct 16th
Zone 7a	Apr 6th	Apr 20th	Aug 8th – Oct 20th
Zone 7b	Mar 27th	Apr 10th	Jul 29th – Oct 28th
Zone 8a	Mar 18th	Apr 1st	Jul 20th – Nov 5th
Zone 8b	Mar 9th	Mar 23rd	Jul 11th – Nov 12th
Zone 9a	Feb 20th	Mar 6th	Jun 24th – Nov 26th
Zone 9b	Jan 26th	Feb 9th	May 30th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	110
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)	12

Culinary Notes

Chef's Note

This pie-class pumpkin turns creamy fast, so it’s built for custardy fillings and purées where you want a velvety mouthfeel instead of stringiness. The warm sweetness plays especially well with browned fats and spice—bake it until concentrated, then blend smooth for maximum silk.

Best Uses

baked pie filling—cook down and thicken until silky, not watery
slow-roasted cubes for caramel edges and creamy centers
velvety purée for soups, ravioli filling, or a spoonable mash
smooth roasting-to-blend for custardy pumpkin-style custards

Flavor Profile

gently sweet, warm squash aromatics velvety, tender flesh with a smooth bite softly floral/fragrant finish low-fiber comfort texture for puréeing

Kitchen Pairings

cinnamon nutmeg brown butter ginger sage Greek yogurt

Frequently Asked Questions

What pest or disease commonly affects Cucurbita maxima (Pink Banana squash), and what should I do if I see it?

Cucurbita maxima commonly suffers from powdery mildew—look for a white, powdery coating on leaves in warm, humid spells. Remove heavily affected leaves early, improve airflow by thinning vines if they’re crowded, and spray with a labeled sulfur or potassium bicarbonate product to slow spread. If you see rapidly expanding leaf yellowing plus wilting, suspect vine borers; check the stem near the base for holes and frass, then use a targeted, label-approved control and re-mound soil around the crown to help it recover.

How often should I water Cucurbita maxima during the main growing phase?

During active vine and fruit growth, keep soil evenly moist but not waterlogged—aim for about 1–2 inches (2.5–5 cm) of water per week, adjusting for heat and rainfall. Water deeply at the base in the morning so the top few inches dry slightly between waterings, which reduces mildew pressure. Once fruits are set and sizing, maintain steady moisture to prevent uneven growth or cracking.

How can I tell when Pink Banana (Cucurbita maxima) is ready to harvest?

Harvest at full maturity around 110 days: the rind should be hard and the stem should start to dry and turn corky. The fruit color typically becomes deeper and more uniform, and when you press the rind with a fingernail it should resist denting. For best storage, cut the fruit with 2–3 inches of stem attached and cure in warm, dry conditions before storing.