Organic Sugar Pie Pumpkins
Sugar pie pumpkins are most commonly used for baking. Roast pumpkin, scoop out and puree cooked flesh, then combine with eggs, cream, sugar and spices and bake into pie.
Ambrosia apples are a medium to large bi-colored variety, with butter-yellow skin that is blushed with red.
Big Mac Pumpkin
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Big Mac pumpkins are extremely large, weighing anywhere between fifty and two hundred pounds. Their shape tends to be slightly slumped with a rounded top and flattened bottom. Its pink-orange skin is thick and deeply ribbed.
Big Mac pumpkins are available in the fall season.
A giant variety of pumpkin, the Big Mac pumpkin is a member of the Cucurbitaceae family and of the species Cucurbita maxima. Botanically speaking they are merely large-growing members of the squash family, rather than a member of the pumpkin family (Cucurbita pepo).
Big Mac pumpkins are not often used for cooking or baking as due to their size the flesh becomes dry and fibrous. However, they are edible and may be prepared similar to smaller pumpkins. Most commonly the Big Mac pumpkin is used as a carving pumpkin and as a prize pumpkin in pumpkin growing competitions.
Seeds developed by William Warnock near the turn of the century are credited for all the giant pumpkins grown today. He grew the very first record-breaking pumpkin in 1893 which weighed in at a whopping 365 pounds.
A winter squash variety this annual typically matures in 100-120 days. The Big Mac pumpkin with thrive in well drained soil that is rich in organic matter. Growing on vines the Big Mac pumpkin will grow best if pruned to have one pumpkin per vine. Training vines and root pruning to prevent the stems from breaking is an important step when growing large pumpkins.