Sugar Pie

Family: Cucurbitaceae Vegetable

Planting Schedule

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

Sink your spoon into Sugar Pie’s famously sweet, velvety orange flesh—rich, fragrant, and smooth as satin.

Bred for pie pumpkins, it forms a compact, dependable plant that yields deep, warm butter-orange fruit with a finely grained texture that bakes up beautifully for classic desserts and hearty seasonal favorites. Grow one and enjoy a harvest that feels like a pantry treasure from the garden to the table.

Light: Full SunMaturity: 95 DaysHabit: Vine

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Sugar Pie 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	Direct Sow	Jun 22nd	Sep 25th – Aug 29th
Zone 2b	Direct Sow	Jun 12th	Sep 15th – Aug 25th
Zone 3a	Direct Sow	Jun 12th	Sep 15th – Sep 1st
Zone 3b	Direct Sow	Jun 16th	Sep 19th – Sep 21st
Zone 4a	Direct Sow	Jun 12th	Sep 15th – Sep 24th
Zone 4b	Direct Sow	Jun 10th	Sep 13th – Sep 27th
Zone 5a	Direct Sow	Jun 5th	Sep 8th – Sep 30th
Zone 5b	Direct Sow	Jun 1st	Sep 4th – Oct 5th
Zone 6a	Direct Sow	May 29th	Sep 1st – Oct 10th
Zone 6b	Direct Sow	May 23rd	Aug 26th – Oct 16th
Zone 7a	Direct Sow	May 18th	Aug 21st – Oct 20th
Zone 7b	Direct Sow	May 8th	Aug 11th – Oct 28th
Zone 8a	Direct Sow	Apr 29th	Aug 2nd – Nov 5th
Zone 8b	Direct Sow	Apr 20th	Jul 24th – Nov 12th
Zone 9a	Direct Sow	Apr 3rd	Jul 7th – Nov 26th
Zone 9b	Direct Sow	Mar 9th	Jun 12th – 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	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)	12

Culinary Notes

Chef's Note

Sugar Pie cooks down into a smooth, satin-textured purée, so it gives you a pie filling that sets without getting watery or fibrous. Its aromatic sweetness loves the warm spice stack, and it roasts into caramel-edged orange flesh that behaves beautifully in custards and desserts.

Best Uses

classic pumpkin pie—bake until smooth and spoonable
custards and pot pies where the filling needs a thick, creamy set
roasted cubes for a spoonable purée with browned edges
dessert breads and muffins where you want soft, tight crumb moisture

Flavor Profile

high sweetness with warm pumpkin aromatics velvety, finely grained flesh that turns silky when baked butter-orange richness with a mild, custardy savor

Kitchen Pairings

cinnamon ginger nutmeg vanilla brown butter dark rum

Frequently Asked Questions

What pest or disease commonly affects Cucurbita pepo (Sugar Pie) and how can I control it?

Cucurbita pepo is often hit by powdery mildew, which shows up as a white, dusty coating on leaves and can quickly reduce fruit size. Improve airflow by giving plants adequate spacing and avoid wetting the foliage; remove heavily infected leaves early. If it keeps spreading, use a labeled fungicide for squash powdery mildew and follow the spray schedule on the label.

How often should I water Sugar Pie squash during the main growing phase (vining/fruit set)?

During active growth and fruit set, keep soil evenly moist but not waterlogged—aim for about 1–2 inches of water per week depending on heat and rainfall. Water at the base in the morning, letting the top few centimeters of soil dry slightly between waterings. Reduce watering once fruits are fully sized to help prevent rotting.

How do I tell when Sugar Pie (Cucurbita pepo) is ready to harvest?

Harvest when the rind is fully hard (hard enough that you can’t easily puncture it with a fingernail) and the stem is dry and corky. The fruit should have reached its typical size for the variety by about 95 days; if you’re unsure, press the skin gently—ripe squash feels resistant and doesn’t dent. Cut the fruit with a short stem attached and cure in a warm, dry place for about a week before storage.