The Sugar Pie Pumpkin, also known as the Small Sugar or New England Pie Pumpkin, is cultivated for its sweet, fine-grained, and non-stringy flesh. This compact variety is the standard choice for baking, canning, and creating purees, distinguishing it from larger, fibrous jack-o’-lantern pumpkins. Harvesting at the correct time maximizes the fruit’s natural sweetness and ensures the longest possible storage life.
Approximate Growing Time and Seasonal Readiness
Sugar Pie Pumpkins require a lengthy growing period, maturing between 90 to 110 days after planting. This places the harvest window in the early to mid-fall, depending on the local planting date and climate. Tracking the days to maturity provides a rough estimate of when to begin checking the fruit for readiness, but it is not the sole indicator.
The calendar timing is less important than the seasonal threat of a hard frost (below 32°F). Pumpkins are frost-sensitive; exposure to freezing temperatures severely damages the cellular structure, leading to a watery texture and reducing quality and storage potential. Gardeners must complete the harvest before the first predicted hard frost to safeguard the crop.
Visual and Physical Signs of Maturity
Determining the exact moment for harvest depends entirely on the pumpkin’s physical condition, overriding any calendar-based estimate. Rind hardness is a reliable gauge of maturity, tested by attempting to puncture the skin with a fingernail. A fully ripe Sugar Pie Pumpkin will resist the pressure; the fingernail will only leave a slight dent or scratch, confirming the skin has toughened.
The fruit’s color should deepen into a uniform, rich orange, signaling that photosynthesis and sugar development are complete. The ground spot—the area of lighter color where the pumpkin rested—should have changed from green to a dark yellow or orange. The stem provides another indicator: it will begin to dry out, becoming hard, tough, and possibly shriveling or browning where it connects to the vine.
The vine and leaves surrounding the fruit will often start to yellow and dry out as the pumpkin reaches full maturity, indicating the plant is diverting less energy to the fruit. If the vine dies back before the pumpkin shows other signs of ripeness, the fruit should be removed to prevent disease from entering. The combination of a hard rind, deep color, and a drying stem confirms the pumpkin is ready for harvest.
Proper Harvesting Technique
Once maturity is confirmed, the Sugar Pie Pumpkin must be carefully cut from the vine using a sharp knife or pruning shears. This mechanical process requires precision. The most important step is leaving a long, intact stem attached to the pumpkin, ideally measuring two to three inches.
This stem, often called a “handle,” acts as a natural seal preventing decay organisms, such as bacteria and fungi, from entering the fruit through the cut wound. A pumpkin harvested without a stem will quickly decay, limiting its storage life. Throughout the harvest, the pumpkin should be handled gently to prevent cuts, scrapes, or bruises on the rind, as these injuries also provide entry points for spoilage.
Curing and Storage for Longevity
Post-harvest, pumpkins benefit from curing, which hardens the outer shell and allows minor surface wounds to heal. Curing involves holding the pumpkins in a warm, moderately humid environment for 7 to 14 days. Ideal conditions are temperatures between 80 to 85°F with a relative humidity of 80 to 85 percent.
After curing, the pumpkins are ready for long-term storage in a cool, dry location. The optimal storage temperature range is between 50 and 60°F, requiring good air circulation and moderate humidity. Properly cured and stored, these pumpkins can maintain quality for several months.