Seminole Pumpkin

Family: Cucurbitaceae Vegetable

Sink your senses into Seminole Pumpkin’s rich, sun-warmed presence—its thick, deeply ribbed skin ripens to a burnished, warm orange with subtle, darker mottling that looks almost hand-painted.

The flesh is dense and velvety, sweet and aromatic, with a fine-grained texture that holds its character beautifully through long storage. Grow Seminole Pumpkin for hearty winter squash glory: roasting whole or in wedges, turning into smooth purées for pies and custards, and simmering into savory sauces and stews.

Light: Full SunMaturity: 95 DaysHabit: Vine

Botanical illustration of Seminole Pumpkin

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 9th
Harvest Begins	Aug 12th
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

Seminole Pumpkin’s dense, fine-grained flesh roasts into caramelized edges and mashes into a purée that stays smooth even after cooling—ideal for pies, custards, and thick soups. It plays especially well with butter and sage, where the sweetness reads nutty instead of sugary.

Best Uses

roast wedges until deeply caramelized, then mash for a silky purée
pumpkin purée for custardy pie and dense cheesecake-style fillings
slow-simmer for thick, spoon-coating squash soups and ragù-like stews
pan-roast cubes and toss with browned butter and sage for a tight, not-watery side

Flavor Profile

sweet, aromatic pumpkin flesh dense, velvety, fine-grained texture burnt-sugar/caramel notes when roasted gentle earthy squashiness in stews

Kitchen Pairings

brown butter cinnamon ginger sage smoked bacon brown sugar

Frequently Asked Questions

What’s a common pest or disease for Cucurbita moschata (Seminole pumpkin), and how can I control it?

Cucurbit powdery mildew is a frequent problem on C. moschata, showing up as white, dusty patches on leaves that can spread quickly. Remove and discard heavily infected leaves early, improve airflow by spacing vines, and avoid wetting foliage when watering. If it keeps spreading, start an appropriate fungicide label-listed for powdery mildew on cucurbits and repeat as directed.

How often should I water Seminole pumpkin during the main growing phase, and what soil moisture level should I aim for?

During active vine growth and fruit filling, water deeply about 1–2 times per week so the soil is evenly moist 6–8 in (15–20 cm) down, adjusting for heat and rainfall. Let the top 1–2 in (2–5 cm) dry slightly between waterings to prevent soggy roots while keeping moisture steady for consistent fruit development.

How do I tell when Seminole pumpkin (Cucurbita moschata) is ready to harvest?

Harvest at full maturity (about 95 days) when the rind is hard enough that you can’t easily puncture it with a fingernail. The vine will start to die back, the skin color should be deep and uniform for your patch, and the stem should turn corky as you lift the pumpkin. Cut with a bit of stem attached and cure it afterward in warm, dry conditions to improve keeping quality.