Crops › Pie Pumpkin (Squash)
How to grow Pie Pumpkin (Squash)
in the US
Sow April to May, plant out June to August, harvest September to October. About 90 days from seed to plate.
Shown for zone 6. Zone table further down.
Pie pumpkins are just cracking for baking, aren't they? You get a proper yield from one plant and they're ever so versatile in the kitchen. They do need a bit of room to ramble, mind, but it's well worth it for those lovely homemade pies.
Sowing
You've got a couple of choices for sowing pie pumpkins, depending on your zone and when your last frost usually hits. If you're in a cooler spot, say zone 5, aim for May. Zones 6 and 7 can start in April or May, and you lucky folks in zones 8 and 9 can get going in March or April. I'd sow them indoors two to four weeks before your last frost date, in small pots about an inch (2.5 cm) deep. Or, if your soil's warmed up nicely, you can sow them directly outside, maybe two seeds together, and thin to the strongest seedling later.
Growing on
Once your indoor seedlings have a couple of true leaves, they'll be ready to be moved into slightly bigger pots. Don't rush them outside, mind. They're a bit tender, so gradually get them used to the outdoor conditions over a week or two – that's called hardening off. Plant them out after all danger of frost has passed, giving them at least 4-6 feet (1.2-1.8 meters) between plants. They'll appreciate a good sunny spot with rich soil, like I say.
Looking after it
These plants get thirsty, so water them deeply and consistently, especially when the fruits are setting. A good thick mulch around the base will help keep that moisture in and suppress weeds too. They're hungry devils, so a balanced feed every few weeks will do them a world of good. You can pinch out the growing tips once you have a few good pumpkins on a vine, that helps them ripen faster.
What goes wrong
To be honest, squash plants can attract a few unwelcome visitors. Watch out for those pesky squash bugs and cucumber beetles; they can do some real damage. Vine borers are a proper pain too, so keep an eye on the stems for any wilting. Aphids can sometimes be a problem, but a good blast of water usually sorts them out. Companion planting with things like nasturtiums or marigolds can help deter some of these.
Harvest
You'll be looking to harvest your pie pumpkins about 90 days after sowing, usually from August right through to November. They're ready when the skin is hard and the stem starts to dry out. Use a sharp knife to cut them, leaving a good few inches of stem attached – that helps them store better. Cure them in a warm, dry spot for a week or two, then they'll keep for months in a cool, dark place. Cracking for those winter pies, you know what I mean?
I always try to grow my pie pumpkins up a sturdy trellis or even over an old pallet if I can; it saves a lot of space on my plot and keeps the fruit off the wet ground too.
Dates for your plot
Type your zone and the plant-out advice shifts to your frost dates.
Varieties, and whether the club would grow them again
| Variety | Club verdict |
|---|---|
| Sugar Pie This classic variety is a real winner for pies, giving you sweet, fine-textured flesh. It's a great choice for anyone wanting a reliable, traditional pie pumpkin. | No club votes yet |
| New England Pie A heritage variety, these pumpkins are perfect for traditional autumn baking with their rich, sweet flavor. If you've got warm soil and plenty of space, this one's a cracker. | No club votes yet |
| Winter Luxury Known for its beautiful netting on the skin and superb flavor, this pumpkin makes an absolutely top-notch pie. It's a bit special, so well worth the effort for those who appreciate quality. | No club votes yet |
| Baby Pam These smaller pumpkins are just the right size for single-serving pies or decorating, and they're quick to mature. Perfect for gardeners who want a good yield without massive fruits. | No club votes yet |
| Dickinson This is a large, tan-skinned pumpkin, famous for being the primary variety used in canned pumpkin. If you're looking for a really productive plant to make a lot of puree, this is your pick. | No club votes yet |
| Long Island Cheese With its flattened, ribbed shape and lovely tan skin, this heirloom looks like a wheel of cheese and stores wonderfully. It's a proper old-fashioned variety for those who love a bit of history in their garden. | No club votes yet |
| Kentucky Field A versatile, large pumpkin that's great for both pies and animal feed, offering a good balance of size and flavor. If you need a robust, all-purpose pumpkin that delivers, this one's worth a look. | No club votes yet |
| Musquee de Provence This stunning French heirloom ripens to a deep bronze and has a rich, sweet, aromatic flesh that's fantastic for cooking. It's a cracking choice for gardeners who want something a bit different and very flavorful. | No club votes yet |
| Galeux d’Eysines You can't miss this one with its unique peanut-like warts on the skin, but don't let that fool you – the flesh is sweet and delicious. It's a real conversation starter and a joy to cook with. | No club votes yet |
| Jarrahdale Originating from Australia, this beautiful blue-gray pumpkin has deep ribs and a rich, sweet, golden-orange flesh. It stores incredibly well and makes fabulous pies, perfect for a long winter. | No club votes yet |
| Long Pie True to its name, this elongated pumpkin provides plenty of sweet, dense flesh, making it ideal for filling many pies. If you're serious about your baking and want a good-sized harvest from one plant, give this a go. | No club votes yet |
| Small Sugar This classic, compact pumpkin gives you sweet, fine-grained flesh that's just perfect for pies and baking. It's a reliable choice for beginners or anyone with slightly less space than other vining types. | No club votes yet |
| White Pie These unusual white-skinned pumpkins have a lovely orange flesh inside that's sweet and good for all your baking needs. They stand out on the plot and make a cracking pie too. | No club votes yet |
| Cinderella (Rouge Vif d’Etampes) With its vibrant red-orange color and flattened, deeply ribbed shape, this French heirloom looks just like Cinderella's carriage. It's got lovely sweet flesh for cooking and makes a stunning display. | No club votes yet |
| Peanut Pumpkin This pumpkin is known for its unique, peanut-like bumps on the skin, giving it a really distinctive look in the garden. Despite the unusual appearance, it offers sweet, flavorful flesh that's excellent for all your baking. | No club votes yet |
Votes are members rating varieties in their Seed Tin, one vote per gardener. Tap a variety for the full page and where to buy.
Buy Pie Pumpkin (Squash) seeds
Partner retailers. If you buy through these links we may earn a small commission. It never costs you more.
Sowing by USDA zone
| Zone | Sow / plant | Harvest |
|---|---|---|
| Zone 3 | April to June | August to November |
| Zone 4 | April to June | August to November |
| Zone 5 | May | September to October |
| Zone 6 | April to May | September to October |
| Zone 7 | April to May | August to October |
| Zone 8 | March to April | August to November |
| Zone 9 | March to April | August to November |
| Zone 10 | April to June | August to November |
Cook the harvest
Steel-cut oats cooked with fresh pie pumpkin purée, espresso, and pumpkin spice — all the flavors of the seasonal coffee order but in a nutrient-dense breakfast bowl. The pumpkin adds body and natural sweetness, while the espresso gives an energizing bitterness that grounds the spiced sweetness. Real pumpkin, not syrup.
30 min · easyA quick, savory pasta sauce made from roasted pie pumpkin, Italian sausage, and sage that comes together in the time it takes to boil the pasta. The pumpkin melts into a silky sauce that coats each noodle beautifully. This is fall's answer to weeknight bolognese.
35 min · easyCrisp-edged, fluffy-centered waffles made with a generous amount of pie pumpkin purée and plenty of warm spice. Pie pumpkin's concentrated flavor makes these waffles taste more profoundly of autumn than any other breakfast. Topped with maple butter and toasted pecans, they are the autumn weekend breakfast to beat.
35 min · easyA seasonal twist on classic hummus with roasted pie pumpkin purée swirled through tahini and chickpeas — creamy, lightly sweet, and beautifully orange. Pie pumpkin's dense, flavorful flesh adds depth that carving pumpkin cannot. Serve with pita and vegetables for an autumn mezze board centerpiece.
15 min · easyWatch for, and grow alongside
Companions: Corn, Beans, Nasturtiums, Marigolds
Questions people ask
When do you sow Pie Pumpkin (Squash) in the US?
Sow Pie Pumpkin (Squash) from April to May in zone 6, earlier or later by zone. Plant out June to August, after the last frost.
How long does Pie Pumpkin (Squash) take from sowing to harvest?
Roughly 90 days, with the harvest September to October.
Which Pie Pumpkin (Squash) varieties do gardeners grow again?
Club members rate every variety they grow. This page shows the grow-again votes for Sugar Pie, New England Pie, Winter Luxury, Baby Pam and more.
Track your Pie Pumpkin (Squash) from packet to plate
Sowing reminders and harvest forecasts for your own frost dates, the Seed Tin, Scan Centre for any label or packet, and the Potty Mouth Garden Club. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 3 September 2026.