Product Overview
Long Island Cheese Pumpkin is a classic favorite for bakers who value flavor above all else. The flattened, softly ribbed pumpkins have a warm peach‑tan hue and an old‑world charm that hints at the quality inside. Their dense, fine‑textured flesh is naturally sweet and rich, turning silky smooth when cooked. Ideal for pies, hearty soups, and thick purées, this variety delivers true pumpkin flavor without added sugar or wateriness. Reliable and productive, Long Island Cheese pumpkins produce generous yields with flesh that maintains its texture and depth, season after season, making it a must‑grow for anyone seeking authentic pumpkin taste.
Long Island Cheese Pumpkin (Cucurbita moschata)
A classic heirloom baking pumpkin prized for dense, smooth flesh and rich, naturally sweet flavour. Its flattened, softly ribbed fruits are ideal for pies, soups, and purées that deliver true pumpkin depth and texture.
| Days to Maturity | 90–100 days |
| Plant Size | Vigorous vines spreading 8–12' or more |
| Exposure | Full sun |
| Start Indoors | Start 2–3 weeks before last frost in biodegradable pots; transplant carefully once soil is warm. |
| Direct Sow | Sow outdoors after all danger of frost when soil has warmed to at least 65°F (18°C). |
| Seed Depth / Germination | Sow 1" deep. Germinates in 7–10 days in warm soil. |
| Spacing | Space plants 36–48" apart; allow ample room for vines to spread |
| Soil & Water | Rich, well-drained soil with plenty of organic matter. Water deeply and consistently, especially during fruit development. |
| Special Traits | Classic pie pumpkin; dense, fine-grained flesh; excellent storage quality; bred for flavour over size. |
| Flavor & Uses | Rich, naturally sweet pumpkin flavour. Ideal for pies, soups, baking, purées, and roasting. |
| Harvest | Harvest when rind is fully coloured and hard, and stems begin to dry. Cure briefly for best storage and flavour. |
