Amish Pie Pumpkin "Amish Pie Squash" (Cucurbita maxima) Organic Seeds – Amish Heirloom, Giant Heart-Shaped Fruit, Sweet Flesh for Pies

Minimum: 10+ Seeds

The Heart-Shaped Heirloom Built for Baking

Most pumpkins sold for carving make disappointing pie. Amish Pie Pumpkin was never bred for that job in the first place, it was bred for flavor, producing large, distinctly heart-shaped fruit with dense, sweet, fine-grained flesh that bakes down into genuinely rich pie filling. Passed down through Amish farming communities as a reliable, productive squash for the pantry, this is a working heirloom valued for what's inside the fruit, not just its looks. This is organic, open-pollinated seed, true to the original variety.

Who Grows Amish Pie Pumpkin?
The heirloom gardener wanting an authentic variety with real Amish farming community roots.
The home baker wanting genuinely sweet, dense flesh suited to pies and other baked goods.
The homesteader wanting a productive winter squash for storage and pantry use.
The seed saver interested in an open-pollinated variety suited to saving true seed.

What This Amish Heirloom Squash Actually Is
Cucurbita maxima 'Amish Pie' is an heirloom winter squash passed down through Amish farming communities, grown for large, distinctly heart-shaped fruit with dense, sweet, fine-grained flesh well suited to pies and other baked dishes. Fruit typically reaches 10 to 15 pounds or more, with a deep orange rind and rich orange flesh that bakes down smoothly with minimal fiber, a trait that sets true pie pumpkins apart from carving varieties. Vines are vigorous and productive, and mature fruit stores well over winter in a cool, dry space, making it a genuine pantry crop rather than a seasonal decoration. Grown as a warm-season annual, not frost-hardy.

In the Garden & Kitchen

• Classic pumpkin pie: Bake and puree the dense, sweet flesh for pie filling far richer than canned pumpkin.
• Baked goods: Use the puree in breads, muffins, and other baked goods calling for pumpkin.
• Winter storage: Cure and store whole fruit in a cool, dry space for use well into winter.
• Heirloom growing project: Grow to experience an authentic variety with real Amish farming history.
• Seed saving: Save seed from open-pollinated fruit to grow the same true variety year after year.
• Livestock and homestead use: Use surplus fruit as a nutritious feed supplement on a working homestead.

Growing Amish Pie Pumpkin Seeds

• Start method: Direct sow after last frost, or start indoors 2 to 3 weeks before transplanting.
• Germination: Sprouts in 7 to 10 days in warm soil.
• Soil temperature: Germinates best between 70 and 85°F.
• Spacing: Space plants 3 to 4 feet apart, allowing ample room for vigorous, sprawling vines.
• Sunlight: Full sun.
• Soil: Rich, well-drained soil with good fertility supports the strongest fruit production.
• Watering: Consistent, deep watering, especially during flowering and fruit development.
• Pollination: Relies on bees; consider hand-pollination in areas with low pollinator activity.
• Days to maturity: Typically ready for harvest in 100 to 110 days from seeding.
• Harvest: Pick once the rind hardens fully and resists puncture from a fingernail.
• Curing: Cure in a warm, dry spot for 1 to 2 weeks before long-term storage.
• Hardiness: Grown as a warm-season annual; killed by frost.

Before You Close This Page
This is the pumpkin bred for the pie, not the porch, dense, sweet, fine-grained flesh in a distinctive heart-shaped fruit that stores through winter. Amish Pie Pumpkin carries real farming community history behind it, developed and kept true by growers who needed a pantry crop that actually performed. It's open-pollinated and easy to save seed from, ready to become a permanent fixture in your own garden. Grow the pumpkin that was built for the oven from the start.