Gorgeous and productive, the heirloom Dickinson Pumpkin is the standard by which all pie pumpkins are measured. The fruit are a smooth, elegant tan that looks almost sculpted—so striking that when we used one for fall decorations, visitors couldn’t resist reaching out to touch it, certain it wasn't real. The vines are vigorous and incredibly productive—one hill produced a dozen pumpkins in our trials—and remarkably resistant to vine borers, thanks to their semi-solid stems. The thick, bright orange flesh is sweet, dense, and perfect for baking. One pumpkin yielded an astonishing 30 cups of silky purée, enough for pumpkin bread, pancakes, and our favorite pumpkin sourdough scones all winter long. Originally developed in the 19th century and grown extensively in Illinois, Dickinson is the variety behind the famous canned pumpkin used by Libby’s. Its lineage traces back more than a century, prized for its consistent quality and outstanding flavor. While technically a Cucurbita moschata—more closely related to butternut squash than to traditional field pumpkins—its shape, color, and rich, custardy flesh make it the gold standard for pies. A true American heirloom that continues to prove why classics endure. A dependable producer with exceptional flavor and keeping quality, the Dickinson Squash is as practical as it is beautiful. Whether you’re growing for decoration, baking, or simply for the satisfaction of harvesting a true American classic, this variety won’t disappoint. Synonyms: Dickinson Squash. Matures 115 days after sowing. Each packet contains a minimum of 25 seeds.
