Long Island Cheese

Pumpkin

Zone 1a Save Garden

Botanical illustration of Long Island Cheese

🌱 95d to harvest Vine

Sink your spoon into Long Island Cheese and savor its rich, custardy sweetness—an inviting, warm-golden flesh that turns silky an…

Crop Dates

Milestone	Date
Start Indoors	Jun 1st
Last Frost	Jun 15th
Transplant / Sow Outdoors	Jun 15th
Harvest Begins	Sep 18th
Harvest Ends	Jul 15th

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

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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.

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.

Sowing Tips

Transplant Conditions

Wait until soil reaches 65°F and nights stay above 55°F before moving outdoors. Harden off for 10 days first.

Direct Sow Preferred

Sensitive roots — does not transplant well. If starting indoors, use biodegradable pots and disturb roots as little as possible when moving outdoors.

Expert Note

Start or transplant only when nights are reliably warm and use wide spacing (vines) so this heirloom cheese-shaped squash can fully develop.