Rouge Vif d'Etampes 'Cinderella' Pumpkin, 1883 Heirloom - Organic and Conventional

The history of this remarkable pumpkin is as rich as its deep orange flesh.

• The 1883 Classic: Introduced around 1883 in Étampes, France, this variety quickly became a staple in Parisian markets. It was prized not only for its striking, vibrant coloration but also for its exceptional utility in the bustling French kitchen.
• The Fairytale Connection: Its classic, deeply lobed, squat shape and vivid red-orange hue earned it the affectionate moniker Cendrillon (Cinderella) in France, capturing the imaginations of gardeners and holiday decorators worldwide for over a century.

Rouge Vif d'Etampes is as delicious as it is decorative, bridging the gap between ornamental beauty and kitchen performance.

• The Fruit: Large, flattened, and heavily ribbed fruits that typically weigh between 15 to 25 pounds. The skin boasts a stunning, bright red-orange glow with a matte finish.
• The Flesh: Inside, you’ll find a thick, deep golden-orange flesh that is sweet, fine-grained, and remarkably flavorful.
• Kitchen Uses: Unlike many ornamental pumpkins that are stringy and tasteless, Cinderella is a superb baking pumpkin. Its dense, sweet flesh makes velvety-smooth pies, rich soups, and roasted autumn side dishes.

Rouge Vif d'Etampes is a vigorous vining crop that loves warm summer days and produces an impressive harvest of heavy, gorgeous fruit.

"Rouge Vif d'Etampes is the ultimate autumn showstopper. We love it because it brings absolute magic to the front porch, but unlike decorative gourds, it actually delivers in the kitchen. When you slice open that brilliant red-orange shell and find sweet, rich flesh that makes the best pumpkin pie you've ever tasted, you realize why this 1883 French heirloom has stood the test of time."

• Space to Roam: Being a large-vining Cucurbita maxima, give these plants plenty of room in the garden—about 50 to 60 square feet per hill—or train them along large garden edges.
• Harvesting: Allow the pumpkins to reach their full, brilliant red color and ensure the skin is hard enough to resist a thumbnail puncture before harvesting. Cut them from the vine with a few inches of stem attached to help them store well.
• Curing: Let harvested pumpkins cure in the sun for a week or two to harden their shells for long autumn storage.