Rouge Vif d'Etampes

Pumpkin

110d to harvest

Velvety, sun-warmed flesh meets a richly colored rind in Rouge Vif d’Etampes—an heirloom pumpkin prized for its deep, burnished orange-red glow and beautifully dense, fine-grained texture. Expect sweet, aromatic flavor with a smooth, spoonable bite that shines in hearty preparations, from roasted wedges to velvety purées and spiced sauces. A showstopper in the garden as well as the pantry, it’s a dependable 110-day favorite for growers who want both beauty and bold, comforting character.

Crop Dates

Milestone	Date
Start Indoors	Apr 11th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Aug 13th
Harvest Ends	Oct 16th

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

Frequently Asked Questions

What pest or disease commonly affects Cucurbita maxima (Rouge Vif d’Etampes), and how do I treat it?

Cucurbita maxima is prone to powdery mildew, which appears as a white-gray film on leaves and can reduce fruit size near mid-to-late season. Improve airflow by spacing vines and removing only the worst-affected leaves, then apply a labeled fungicide made for powdery mildew at the first signs. To prevent recurrence, water at the base so foliage stays dry and avoid working through the patch when leaves are damp.

How often should I water Rouge Vif d’Etampes during the main growing phase?

During active vine growth and fruit swelling, keep the soil evenly moist but not soggy—aim for about 1–1.5 inches of water per week, adjusted for rainfall. Water deeply at the base 1–2 times per week rather than frequent light sprinkling, letting the top few inches dry slightly between waterings. Consistent moisture helps prevent misshapen fruit; stop heavy watering in the last 2–3 weeks so the rind cures better for storage.

How can I tell when Rouge Vif d’Etampes is ready to harvest?

Harvest when the rind is fully hard (you can’t easily puncture it with a fingernail) and the stem begins to dry and turn corky. Look for deep orange-red color and a dull, not glossy, skin finish, which typically aligns with about 110 days from sowing. Cut the fruit with a sharp knife, leaving 2–3 inches of stem, and cure it in warm, dry air for about 10–14 days before storing.