Perfect for autumn displays, this Australian favorite's silvery bluish-grey color and drum shape with deep ribbing make it almost too beautiful to be real. Carve it or bake it like any other squash. The golden to orange colored flesh is nutty, sweet, and stringless. 6–12 pound fruits with long storage capability.
• Botanical Name: Cucurbita maxima
• Days to Maturity: 100 days
• Family: Cucurbitaceae
• Native: Southern South America
• Hardiness: Frost-sensitive annual
• Plant Dimensions: 10'–15' vines
• Variety Information: 6–12 lbs., 10" in diameter or larger. Flattened drum-shaped fruit with silvery bluish-grey deeply ribbed skin. Golden to orange-colored flesh with small seed cavity.
• When to Sow Outside: RECOMMENDED. 2 to 4 weeks after your average last frost date, and when soil temperature is 70°–90°F.
• When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before your average last frost date. Sow in biodegradable pots that can be planted directly in the ground. Transplant after your average last frost date, when weather is warm and settled.
• Days to Emerge: 7–14 days
• Seed Depth: 1"
• Seed Spacing: 2–3 seeds per mound
• Row Spacing: 4'–6' apart
• Thinning: When several leaves, thin to 1 –2 per mound
• Harvesting: Harvest pumpkins before the first fall frost, and when foliage has begun to dry out. Cut stem with a knife, leaving 3"–4" of stem on the pumpkin. Do not hold the pumpkin by the stem; if stem attachment gets broken, or any part of the pumpkin bruises, the pumpkin may rot. Brush off any dirt or leaves. Ideally, cure at 80°-85°F and 80–85% humidity or a warm, sunny spot with good air circulation for 1 to 2 weeks before eating or storage. Do not allow harvested fruit to get wet.