Long Pie Pumpkin, Heirloom

• Appearance: Distinctive elongated, cylindrical shape (resembling a large, bloated zucchini). It grows 12–18 inches long and weighs between 5–8 lbs.
• Unique Ripening: Harvest these pumpkins while they are still solid dark green with a small orange spot where they touched the ground. They magically turn a brilliant, glowing orange while in storage!
• Culinary Profile: The flesh is remarkably vivid orange, dry, and completely fiber-free. When pureed, it is naturally thick and buttery, requiring much less "cooking down" than standard round pumpkins.
• Plant Habits: Vigorous, sprawling vines that produce 2–4 fruits per plant. It is a highly productive variety that stands up well to shorter northern growing seasons.
• Why Grow It?: It is the "secret weapon" of professional bakers. If you want a pie with a velvet texture and deep, complex sweetness, this is the only pumpkin you'll ever need.

The Long Pie Pumpkin is a true "maritime" heirloom with a history rooted in the rugged coastal communities of the Northeastern United States and Atlantic Canada.

Historical Documentation:

• The Native Connection: It is believed to have originated with the Abenaki people of the Northeast, who grew similar "cylindrical squash" for centuries before European arrival.
• Nantucket Origins: It was famously brought to the island of Nantucket, Massachusetts, in the early 1830s via a whaling ship. For over a century, it was known locally as the "Nantucket Pie Pumpkin" or "St. George Pumpkin."
• Catalog History: It was formally introduced to the commercial seed trade in the 1880s, notably appearing in Burpee’s 1888 Farm Annual.
• The Burpee Connection: W. Atlee Burpee himself praised it, though it nearly went extinct in the mid-20th century. It was saved and reintroduced to the modern market by legendary seed saver John Withee, who received the seeds from a neighbor in Maine.

Today, it is a flagship variety for the "Slow Food" movement in New England, preserved for its superior culinary heritage.

This variety is a "heavy feeder" and loves a warm, sunny spot with plenty of room to roam.

• Timing: Direct sow after all danger of frost has passed and soil is at least 70°F. In northern zones, start indoors 3 weeks early in large peat pots (be careful with roots!).
• Depth: Plant 1 inch deep in "hills" (mounds) of compost-rich soil.
• Spacing: Space hills 6–8 feet apart to accommodate the long, vigorous vines.

• Sunlight: Full sun (8–10 hours daily).
• Soil: Rich, fertile, well-drained soil with a pH of 6.0–6.8. Mix in a generous amount of aged manure or compost before planting.
• Moisture: Requires consistent deep watering at the base of the plant; avoid wetting the leaves to prevent powdery mildew.

• Harvesting: Cut from the vine in late September or early October while the fruit is still mostly green. Leave a 2-inch handle of stem attached.
• The Change: Bring the green pumpkins indoors to a cool, dark room. Over the next few weeks, they will slowly turn a deep, vibrant orange.
• Cooking Note: They are at their peak sugar content once they have turned completely orange in storage!

Baker's Tip: To make the best pumpkin puree of your life, roast the Long Pie halves face down at 350°F until soft. Scoop the flesh out and blend—no straining required! 🥧🍂