A Seminole Pumpkin is a specific, heat-resistant heirloom variety historically cultivated by Indigenous peoples in Florida for hundreds of years, though its broader botanical ancestry traces back to Central/South America. They grow on massive, aggressive climbing vines that thrive in extreme heat, humidity, and pest-heavy climates like Florida. They were often planted near the base of trees so the vines could climb upward and the pumpkins would hang down.
Our Seminole pumpkins were grown by Steve (who grows the sugarcane for making cane syrup) and Paul-- third generation farmers--in the fertile muck field down in a valley north west of Dade City. They are grown naturally without any herbicides or pesticides. SAVE THE SEEDS and grow your own!
They vary in shape from round to pear-shaped with a smooth, tan, or beige rind (much like a butternut squash). They feature a tasty, rich, butterscotch-like flavor similar to, but sweeter than butternut squash. Roast or cut in half and bake.
Seminole pumpkins have a higher water content than standard pie pumpkins, so you may need to strain excess moisture from the baked pulp before using it in a pie.
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