Seeds, Pumpkin, Long Pie

Pumpkin, Long Pie
(Cucurbita pepo)

Long Pie Pumpkin—also known as “Nantucket Pie” or “Long Island Cheese Pie (Long type)” in some regional traditions—is a classic heirloom grown specifically for rich, smooth pie filling. Its distinctive elongated shape makes it easy to store on shelves, and its deep orange flesh cooks down into thick, sweet puree ideal for baking. A reliable, productive variety for homesteads focused on real food and winter storage.

Key Characteristics

• Exceptional Pie Quality
  Fine-grained, dense flesh with a naturally sweet, full pumpkin flavor. The texture is smooth and low in stringiness, making it ideal for pies, custards, breads, and soups. Many growers consider it superior to round “jack-o’-lantern” types for culinary use.
• Shelf-Stable Winter Staple
  Fruits cure well and store for months in a cool, dry space. The elongated shape allows them to be stacked efficiently on pantry or root cellar shelves—an underrated advantage for winter food planning.
• Productive, Manageable Vines
  Vigorous vines produce multiple 8–15 lb fruits per plant under good conditions. With proper spacing and compost-rich soil, Long Pie offers dependable yields for home-scale production.
• Nutrient-Dense & Versatile
  Rich in beta-carotene, fiber, and complex carbohydrates, this pumpkin provides substantial winter nutrition. The flesh roasts beautifully, freezes well as puree, and can be pressure-canned for shelf-stable storage.

Product Details

• Botanical Name: Cucurbita pepo
• Native Range: Domesticated in the Americas
• Plant Life Cycle: Annual
• Sun Requirements: Full sun
• Soil Requirements: Medium to medium-wet, fertile, well-drained
• Mature Vine Length: 8–12 feet
• Days to Maturity: ~100–110 days
• Fruit Size: 8–15 lbs, elongated
• Harvest Time: Late summer to early fall, before hard frost
• USDA Hardiness Zones: Grown as an annual in zones 3–9

Direct sow after danger of frost when soil temperatures reach at least 65°F. Provide generous compost and consistent watering during flowering and fruit set. Cure harvested pumpkins in a warm, dry place for 10–14 days to harden skins before storage. In permaculture gardens, allow vines to sprawl along edges, between widely spaced corn, or over compost piles where they can act as living mulch.

Long Pie is a practical, flavor-focused pumpkin—grown for the kitchen first, and perfect for bakers who want true heirloom quality.