Connecticut Field

Pumpkin

Zone 3b Save Garden

Botanical illustration of Connecticut Field

🌱 110d to harvest Vine

Sink your senses into the rich, sun-warmed aroma and dense, sweet flesh of Connecticut Field pumpkin—an heirloom-style favorite p…

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 19th
Transplant / Sow Outdoors	Jun 2nd
Harvest Begins	Sep 20th
Harvest Ends	Sep 21st

Crop Details

Trait	Value
Days to Maturity	110
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	85
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

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Frequently Asked Questions

What are common pests or diseases for Cucurbita pepo (Connecticut Field squash), and how do I control them?

Cucurbita pepo often suffers from powdery mildew and squash vine borers. Spray a preventive fungicide labeled for cucurbits at the first signs of powdery mildew and improve airflow by keeping plants spaced and removing old, diseased leaves. For squash vine borer, look for sawdust-like frass at vine entry points and immediately cover the infested section with soil after cutting/pulling away the damaged area so it can re-root, then protect remaining vines with row cover when adults are active.

How often should I water Cucurbita pepo during the main growing phase (flowering through fruit set)?

Water deeply about 1–2 times per week, aiming for evenly moist soil to a depth of 6–8 inches, then adjust to rainfall and heat. During flowering and fruit set, avoid letting soil dry out completely—consistent moisture supports steady fruit growth and reduces misshapen fruit. Use a soaker hose or drip irrigation and water the soil only to keep leaf surfaces dry, which helps limit powdery mildew.

How can I tell when Connecticut Field squash (Cucurbita pepo) is ready to harvest?

Harvest when the rind is fully hard (a fingernail cannot puncture it), the fruit reaches mature size for your plant spacing, and the vine begins to die back. The stems should look dry and corky, and the squash should have deep, dull coloration rather than a glossy, immature skin. Cut fruit from the vine with 2–3 inches of stem attached—without long stems, curing and storage will be much shorter.

Sink your senses into the rich, sun-warmed aroma and dense, sweet flesh of Connecticut Field pumpkin—an heirloom-style favorite prized for its deep, old-fashioned flavor. At maturity, the fruit develops a sturdy, thick-walled shell with a handsome, flattened silhouette and a warm, orange-gold interior that turns velvety when roasted. Grow it for hearty fall displays and reliable harvests that shine in classic pumpkin purées, pies, and robust sauces.

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

For best success, direct-sow when nights are reliably warm and the soil is fully warmed; if starting indoors for an earlier start, disturb roots as little as possible at transplant.