Spirit

Family: Cucurbitaceae Vegetable

Planting Schedule

Provide your location or planting zone to unlock dates and add Spirit to a garden.

Crisp, sweet-scented flesh and a bold, lantern-ready rind define Spirit—an eye-catching Jack-O’-Lantern pumpkin with a deep, steady color that holds its presence from vine to display.

Expect a firm, smooth texture that carves cleanly and roasts beautifully, with rich, orange-gold interior flesh that tastes as good as it looks. Grow Spirit for a dramatic harvest at about 100 days, perfect for creating standout seasonal centerpiece pumpkins in the garden.

Light: Full SunMaturity: 100 DaysHabit: Vine

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Spirit 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	May 8th	May 22nd	Aug 30th – Aug 25th
Zone 3a	May 8th	May 22nd	Aug 30th – Sep 1st
Zone 3b	May 12th	May 26th	Sep 3rd – Sep 21st
Zone 4a	May 8th	May 22nd	Aug 30th – Sep 24th
Zone 4b	May 6th	May 20th	Aug 28th – Sep 27th
Zone 5a	May 1st	May 15th	Aug 23rd – Sep 30th
Zone 5b	Apr 27th	May 11th	Aug 19th – Oct 5th
Zone 6a	Apr 24th	May 8th	Aug 16th – Oct 10th
Zone 6b	Apr 18th	May 2nd	Aug 10th – Oct 16th
Zone 7a	Apr 13th	Apr 27th	Aug 5th – Oct 20th
Zone 7b	Apr 3rd	Apr 17th	Jul 26th – Oct 28th
Zone 8a	Mar 25th	Apr 8th	Jul 17th – Nov 5th
Zone 8b	Mar 16th	Mar 30th	Jul 8th – Nov 12th
Zone 9a	Feb 27th	Mar 13th	Jun 21st – Nov 26th
Zone 9b	Feb 2nd	Feb 16th	May 27th – 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	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

Spirit’s firm, smooth flesh roasts into dense, creamy bites without turning watery, which makes it especially strong for purée and pie-filling thickness. The deep, steady sweetness also plays beautifully with browned fat and warm spices—caramelized edges first, silky texture second.

Best Uses

roasting wedges with browned edges for a caramelized sweetness
puréeing for thick soup or velvety custard-style pie filling
carving-ready roasting: keep slices thick so the rind-bright interior doesn’t collapse
spiced pumpkin mash with browned butter and salt

Flavor Profile

sweet, distinctly pumpkin-like flavor firm, smooth flesh that stays structured when roasted clean, crisp aromatics with a lightly nutty finish

Kitchen Pairings

brown butter maple syrup cinnamon ginger nutmeg sage

Frequently Asked Questions

What’s the most common disease pest problem for Cucurbita pepo (pumpkins) and how do I control it?

A very common issue is powdery mildew (white, dusty patches on leaves), especially in warm, drier spells with humid nights. Improve airflow by spacing vines and removing heavily infected leaves early, then spray a labeled sulfur-based fungicide as soon as symptoms start and repeat per label directions. Keep fruits and foliage as dry as possible by watering at the base rather than over the canopy, and avoid heavy nitrogen that drives lush, mildew-prone growth.

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

During active vine and fruit growth, water deeply about 1–2 times per week, depending on rainfall, so the root zone stays evenly moist. Aim for soil that is damp 4–6 inches down, but not soggy—if the soil stays wet or squishes, wait longer. Once fruits are set, reduce watering slightly to help prevent bland fruit and to lower disease pressure, but don’t let plants wilt for long periods.

How can I tell when my Cucurbita pepo is ready to harvest?

Harvest when the rind is fully colored and hard enough that you can’t easily dent it with your fingernail, usually around 90–110 days after sowing (you listed 100 days). The stem should begin to dry and turn corky, and the fruit should sound slightly hollow when tapped. Cut with a sharp knife leaving 2–4 inches of stem attached—don’t pull or twist, because torn stems increase rot.