Baby Pam

Pumpkin

95d to harvest

Velvety, deep-orange Baby Pam pumpkins arrive with a sweet, aromatic richness and a fine, tender flesh that feels almost satiny at first bite. Compact and beautifully uniform, these small fruits develop a sturdy, well-ridged skin that roasts to a caramel-kissed softness and also shines in hearty purées and seasonal preserves. Grow for a garden-to-table centerpiece that’s as satisfying to harvest as it is to savor—one compact plant, many picture-perfect pumpkins.

Crop Dates

Milestone	Date
Start Indoors	May 11th
Last Frost	May 25th
Transplant / Sow Outdoors	May 25th
Harvest Begins	Aug 28th
Harvest Ends	Aug 29th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

Frequently Asked Questions

How do I manage downy mildew on Baby Pam peppers?

Downy mildew typically shows as gray-purple patches on the underside of leaves and yellowing on top, especially in cool, humid weather. Remove and discard infected leaves immediately, improve airflow by spacing plants, and avoid wetting foliage when watering. If it keeps spreading, use a labeled fungicide for peppers and repeat according to the label during high-humidity periods.

How often should I water Baby Pam peppers during the main growing phase (after they’re established)?

During vegetative growth and until fruit starts to size up, keep the soil evenly moist—about 1–2 inches (2.5–5 cm) of water per week total, adjusting for heat and container size. Water deeply when the top 1 inch of soil feels dry, rather than frequent light watering that encourages shallow roots. Consistent moisture helps prevent blossom-end issues and keeps the fruits developing through the 95-day cycle.

What are the best signs that Baby Pam peppers are ready to harvest?

Harvest at your target size and color: Baby Pam peppers are typically picked when they’re fully formed and firm, usually around 3–4 inches long, with glossy skin. For a sweeter profile, wait until the fruits turn their mature color (often red) and hold firmness; for a crisper, greener harvest, pick earlier when they’re fully sized but still green. Cut peppers with scissors or snips to avoid tearing the plant.