If you’re looking to add a splash of color and deliciousness to your garden, look no further than Seminole pumpkins! These hardy, vibrant pumpkins are not only beautiful but also perfectly suited to Florida’s warm climate. Let’s explore how to successfully grow Seminole pumpkins right in your backyard!
Why Choose Seminole Pumpkins?
Seminole pumpkins are a Florida native, known for their resilience and adaptability. They have a rich, sweet flavor that’s perfect for pies, soups, and even roasting. Plus, they can thrive in Florida's unique growing conditions, making them a fantastic choice for local gardeners. Check out our blog post here for all the nutritional and skin benefits of pumpkin.
Getting Started: Timing and Planting
To kick off your pumpkin-growing adventure, timing is key! In Florida, you can plant Seminole pumpkin seeds directly in the ground from late spring to early summer. Ideally, wait until the threat of frost has passed and soil temperatures are consistently above 70°F.
When you’re ready to plant, select a sunny spot in your garden—Seminole pumpkins love the sun! You can either start them indoors a few weeks early or go straight to outdoor planting.
Creating Your Pumpkin Hills
One of the best methods for planting Seminole pumpkins is by creating "hills." This technique promotes good drainage and airflow, helping your pumpkins thrive. Here’s how to do it:
- Prepare the Soil: Choose well-draining soil and amend it with compost to enrich it with nutrients. This will help your pumpkins grow healthy and strong.
- Make the Hills: Use your hands to mound the soil into small hills about 3 feet apart. Each hill should be around 12 inches wide.
- Planting the Seeds: Place three Seminole pumpkin seeds in each hill, about 1 inch deep. This gives you a backup in case some seeds don’t germinate.
- Watering: After planting, give your seeds a good watering. Keep the soil consistently moist but not soggy until they germinate.
Caring for Your Growing Pumpkins
As your seedlings sprout, it’s important to provide them with the right care:
- Sunlight: Ensure your pumpkins receive at least 6-8 hours of sunlight daily.
- Watering: Water them regularly, especially during dry spells. A deep watering once or twice a week is usually sufficient and may not even be necessary if you plant during the rainy season of summer.
- Mulching: Apply a layer of mulch around the plants to retain moisture, suppress weeds, and keep the soil temperature stable. We like using dried oak leaves for mulch, but you can really use any organic matter such as straw, pine straw, or wood chips.
- Fertilizing: If you used good compost to start, you may not need any additional inputs, but if they start to look sluggish, add another fresh bucket of compost to your hills.
Watching Them Flourish
As the season progresses, your Seminole pumpkins will start to vine and produce beautiful yellow flowers. Be forewarned though, the vines can grow up to 30ft long and will climb anything in their path! These pumpkins are typically ready for harvest when they turn orange in color and their skin feels firm—usually about 90-100 days after planting.
Harvesting Your Pumpkins
Once your pumpkins are ripe, use a sharp knife or garden shears to cut them from the vine, leaving a few inches of stem attached. Store them in a cool, dry place, and they can last for several months!
Growing Seminole pumpkins in Florida can be a rewarding and fun experience. With just a bit of care and attention, you’ll have a bountiful harvest of these delicious, vibrant pumpkins to enjoy. Whether you’re baking a pie, making soup, or simply decorating your home, these pumpkins are sure to delight. So grab your seeds and get started!
Delicious Ways to Enjoy Your Seminole Pumpkins:
After all your hard work growing Seminole pumpkins, you’ll want to savor their rich flavor in some delightful dishes. Below are some of our favs!
Whole Roasted Pumpkin
This is the start to each of the recipes below, so start here. Preheat oven to 400 degrees. Using a sharp kitchen knife, carefully cut pumpkin in half. Scoop out stringy flesh and seeds and set aside for later use. Set pumpkin halves, cut side down on a parchment lined baking sheet. Bake for about 1 hour, or until skin starts to collapse and flesh is soft, this maybe a little more or less depending on the size of your pumpkin. Use in the recipes below, or enjoy as-is with a little organic butter and sea salt.
Pumpkin Curry Recipe - adapted from this recipe
One fantastic way to enjoy these pumpkins is by making a flavorful pumpkin curry. This dish not only celebrates the unique taste of your homegrown pumpkins but is also packed with spices that warm the soul!
Here’s a simple summary of how to whip up a delicious pumpkin curry that your family will love:
Ingredients:
- 2-3 cups of diced Seminole pumpkin (or 1.5 to 2 cups of pre-made pumpkin puree and 1 cup diced to save on the tedious task of chopping pumpkin)
- 1lb of boneless skinless chicken thighs or breast (or 1 can chickpeas if making vegetarian)
- 1 small onion, finely chopped
- 2 tomatoes, chopped (or 1 TBS of tomato paste)
- 1-2 hot peppers of your choice finely chopped (adjust based on your spice preference, I enjoy the flavor of habanero or scotch bonnet, but any hot pepper will do)
- 1 can coconut milk
- 1 cup chicken bone broth (or veggie broth or water if making vegetarian)
- 1 TBS finely chopped ginger
- 1 TBS finely chopped garlic
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon amchur powder
- 1 cinnamon stick
- Salt, to taste
- 1 TBS brown sugar or honey
- 2 tablespoons of coconut oil or lard
- Fresh cilantro or Thai basil for garnish
Instructions:
- Sauté the Aromatics: In a pan, heat the oil and add the cumin seeds. Once they start to splutter, add the chopped onions and sauté until golden brown. Then, stir in the ginger, garlic and hot pepper, cooking for another minute. Add remaining spices and salt, cook stirring constantly for another minute.
- Add Tomatoes and pumpkin: Add the chopped tomatoes and diced raw pumpkin. Cook until the tomatoes are soft and the oil starts to separate from the mixture. Or stir for only a minute if using tomato paste instead.
- Incorporate the protein and broth: Add coconut milk, bone broth, and diced chicken (or chickpeas), bring to light boil, stirring frequently, then reduce heat to med-low, cover and simmer for 20-25 minutes, stirring occasionally. Note – if using pre-cooked pumpkin puree, add to the pan for the last 10 minutes of simmering.
- Adjust seasoning: Remove lid, add 1 TBS brown sugar or honey. Stir well and adjust salt or other seasoning to taste.
- Garnish and Serve: Once the pumpkin and chicken are cooked through, remove cinnamon stick, garnish with fresh cilantro or Thai basil. Serve hot with rice or flatbreads like naan or roti.
Perfect Pumpkin Pie Recipe – adapted from this recipe
This pumpkin pie is everything you love about fall wrapped in a buttery, flaky crust. Whether you're planning a cozy dinner or preparing for the holidays, this pie will be a crowd favorite. Here's how to make it:
Ingredients:
For the Crust: (BTW, you can totally cheat here and use a pre-made crust. This is my favorite cheat crust for this recipe)
- 1¼ cups all-purpose flour, plus more for rolling out the dough
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 stick (½ cup) cold unsalted butter, cut into ½-inch cubes
- ¼ cup ice water, plus more as needed
For the Filling:
- ½ cup packed light brown sugar
- ½ cup organic white sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs
- About 2 cups Seminole pumpkin purée (or 1 can pumpkin, but fresh is always best!)
- ¾ cup organic heavy cream
- ½ teaspoon vanilla extract
Instructions:
First baked the Seminole Pumpkin, if you are using fresh pumpkin. Preheat oven to 400 degrees. Using a sharp kitchen knife, carefully cut pumpkin in half. Scoop out stringy flesh and seeds and set aside for later use. Set pumpkin halves, cut side down on a parchment lined baking sheet. Bake for 1 hour, or until skin starts to collapse and flesh is soft, this maybe a little more or less depending on the size of your pumpkin.
1. Make the Dough (if using fresh pie crust, otherwise skip to step 3)
In a food processor, pulse the flour, salt, and sugar until combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Slowly drizzle in the ice water, one tablespoon at a time, pulsing until the dough just comes together. If needed, add a little more water, but be careful not to over-process.
Turn the dough out onto a floured surface and shape it into a disk. Wrap in plastic and chill for at least one hour.
2. Roll Out the Crust
Preheat the oven to 375°F (You will lower this to 325 when baking the pie!). On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming any overhang and crimping the edges as desired. Refrigerate for 15 minutes.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment, and bake for another 10 minutes until golden. Let the crust cool.
3. Make the Filling
In a large bowl, whisk together the sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Add the eggs and whisk until smooth. Stir in the pumpkin purée, followed by the heavy cream and vanilla. Mix until fully combined.
4. Assemble the Pie
Pour the filling into the cooled pie crust and smooth the top. Bake at 325 degrees for 50-60 minutes, or until the center is set with almost no jiggle (a little is okay). If the edges of the crust start to brown too quickly, cover them with foil.
5. Cool and Serve
Allow the pie to cool completely before slicing. For an extra touch, serve with a dollop of whipped cream or vanilla ice cream.
Easy Roasted Pumpkin Seeds
Don’t forget the pumpkin seeds! These make a great tasty snack, loaded with healthy fats and minerals. You can roast them right on the same tray with the pumpkin you’re baking (we find the juice that runs off the pumpkin makes them even tastier).
1. Separate seeds from stringy pulp by soaking in a bowl of water (they don’t have to be perfectly clean, a little left on is fine).
2. Take them out of the water and pat dry
3. Sprinkle with salt and pepper
4. Throw them on the lined baking sheet with the pumpkin for the last 30-40 minutes or so of baking.