The Dickinson pumpkin is a distinctive variety, historically significant for its role in commercial food production. Named after Elijah Dickinson, who introduced it to Illinois in 1835, it is the primary pumpkin used in many popular canned pumpkin purees, including a prominent brand that accounts for a substantial portion of the market.
Understanding Dickinson Pumpkin Characteristics
Dickinson pumpkins are medium to large, often weighing between 10 to 14 pounds, though some can grow up to 40 pounds with optimal conditions. Their shape is generally tall and oblong, sometimes with slight ribbing, and they feature a distinctive sandy tan or buff-colored skin, resembling that of a butternut squash.
Its internal qualities are prized. It has a thick, dense texture that is string-free and fine-grained. The flesh is a rich, deep orange color and offers a sweet flavor. Its lower water content and smooth consistency distinguish it from many carving pumpkins, which tend to be watery and stringy.
Best Culinary Uses for Dickinson Pumpkin
The Dickinson pumpkin is well-suited for culinary applications, particularly in pies, purees, and canning. Its dense, smooth flesh and naturally sweet flavor are excellent for creating rich, consistent purees. This quality often means less added sugar is needed when preparing dishes like pumpkin pie.
To prepare a Dickinson pumpkin for puree, halve it, remove seeds, and roast cut-side down on a baking sheet at 350°F for about an hour, until tender. The cooked flesh purees easily, yielding a smooth consistency. Beyond traditional pies, this pumpkin’s versatile puree works well in soups, breads, cookies, puddings, and various savory dishes.
Growing Dickinson Pumpkins at Home
Growing Dickinson pumpkins at home requires specific conditions. Planting should occur after the last frost, typically in mid-to-late spring, when soil temperatures consistently reach at least 60-70°F. For an earlier start, seeds can be sown indoors two to four weeks before the projected last frost date and then transplanted.
Dickinson pumpkins thrive in full sun and prefer rich, well-drained soil with a pH between 6.0 and 6.5. As they are heavy feeders, incorporating compost or aged manure into the soil before planting is beneficial. These vining plants require significant space, generally needing 50-100 square feet per hill if not trellised, with seeds planted about one inch deep and thinned to one or two strong plants per hill. Consistent, deep watering, approximately one inch per week, is important, especially during dry periods, but avoid overhead watering to prevent foliar diseases. Mulching around the plants helps conserve soil moisture.
Fertilization supports robust growth; a balanced fertilizer can be applied, or a high-nitrogen feed when plants are young, transitioning to phosphorus and potassium before flowering. While generally resistant to some common pests like the squash vine borer, Dickinson pumpkins can be susceptible to powdery mildew, which can be managed with good air circulation and proper drainage. Harvesting typically occurs 90 to 120 days after planting, when the skin has developed its full tan-orange color and is hard to the touch. Pumpkins should be cut from the vine with a few inches of stem attached to prevent rot and then cured in a warm, dry location for 10-14 days to harden the rind for extended storage, often up to five to six months.