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Cucurbita pepo Winter Luxury Pie

Cucurbita pepo Winter Luxury
Pumpkin 'Winter Luxury Pie'

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This ancient variety is known to be one of the best squashes for making the famous 'Pumpkin Pie', a traditional American dessert with a creamy texture and sweet and spicy flavours. It produces round fruits about 20cm (8in) in diameter and weighing 2 to 4kg. They display orange, rough skin, marked like lace. The yellow-orange flesh is non-fibrous, fine, tender. It has a sweet and fragrant flavour. This delicious pumpkin adds beautiful colours to your dishes and pleasure to your taste buds. Sow the seeds from April to June for a harvest from August to October.
Ease of cultivation
Beginner
Height at maturity
40 cm
Spread at maturity
1.50 m
Soil moisture
Moist soil
Germination time (days)
8 days
Sowing method
Direct sowing, Sowing under cover, Sowing under cover with heat
Sowing period April to June
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Flowering time June to July
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F
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A
M
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J
A
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Harvest time August to October
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Description

Cucurbita pepo 'Winter Luxury Pie' is a trailing variety of pumpkin that produces round, colourful fruits known for their excellent taste qualities. Its tender and creamy flesh boasts a sweet and fragrant taste. They can be cooked in veloutés, soufflés, custards, pies, compotes, and jams. This low-maintenance plant adapts to all types of rich and well-drained soil. Sow the seeds from April to June for a harvest from August to October. They can be stored until December. The seeds are from Organic Agriculture.

 

Cucurbita 'Winter Luxury Pie' is an old variety introduced in 1893 by Johnson and Stokes Seeds (Philadelphia, United States). It is also known as 'Livingstone's Pie', 'Golden Russet', 'Livingston's Pie Squash', 'Luxury Pie', 'Queen Luxury', and 'Winter Queen'. It was developed by an anonymous farmer. At the time, it was very similar to the highly renowned 'Sugar Pumpkin' variety. The current variety of the same name is more ribbed, less yellow, and less finely embroidered. Around 1917, the Gill brothers of Gill Brothers in Oregon had increased its size. The French variety "Melonnette Jaspée de Vendée" seems very similar to the original 'Winter Luxury' variety.

Squashes and courgettes boast an astonishing variability of shapes, colours, sizes: orange, green, red, yellow, black or even blue, smooth, ribbed, warty, with tender skin, etc. They hybridise with disconcerting ease, hence the huge number of varieties. In common language, winter squash refers to all kinds of pumpkins, potimarrons, pumpkins, etc. with tough skin and delicately sweet flesh. By summer squash or courgettes, we mean the different varieties that are harvested when the skin is still tender and young. These are consumed with the seeds.

They are all native to America and belong to the large Cucurbitaceae family. They were introduced to Europe in the 16th century. Generally trailing, they cling to any support with their tendrils. Female flowers are distinguished from male flowers by their inferior ovary (under the flower), resembling an embryo of fruit. In many regions, male flowers are harvested after pollination to be eaten stuffed or in fritters. There are many ways to consume squashes and courgettes:  sautéed, fried, in gratin, in soups, or stuffed. Courgettes are famous in Provençal ratatouille, Italian caponata, Maghrebian couscous or many emblematic Mediterranean dishes. Courgettes and squashes are low in calories, but rich in vitamins, especially provitamin A, vitamin B and minerals.

Harvest: squashes should be harvested when ripe, unless there is a risk of rotting. In this case, they will finish ripening indoors. Courgettes are harvested young and fresh. All should be handled with care and remain free of any cuts or bruises.

Storage: courgettes can be cut into pieces and frozen. Their fragile skin is not suitable for preservation as it is. Winter squashes with tough skin can be stored for several months and consumed throughout winter. Unlike other fruits and vegetables, they need warmth for optimal storage. There is no need to store them in a dark place, so it's best to store them where their plump silhouette can be appreciated.

Gardener's tip: place a slate or tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They also particularly like slightly moist soils. Mulch around the plants, especially during the height of summer. Squashes and courgettes are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Avoid watering the leaves or flowers. Plant your squashes with alliums like chives, onions or shallots, or with legumes like beans or peas. However, the marriage of squash and cucumber may be detrimental to both parties.

The organic or "AB" seeds come from plants grown in organic agriculture (without the use of phytosanitary products). They undergo no treatment after harvest. These seeds are suitable for organic market gardening.

 

Harvest

Harvest time August to October
Type of vegetable Fruit vegetable
Vegetable colour orange
Size of vegetable Large
Fruit diameter 20 cm
Interest Flavour, Nutritional value, Colour, Productive
Flavour Sweet
Use Cooking

Plant habit

Height at maturity 40 cm
Spread at maturity 1.50 m
Growth rate fast

Foliage

Foliage persistence Annual
Foliage colour dark green

Botanical data

Genus

Cucurbita

Species

pepo

Cultivar

Winter Luxury

Family

Cucurbitaceae

Other common names

Pumpkin 'Winter Luxury Pie'

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference18787

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Available in 2 sizes

Planting and care

Growing squash and courgettes is very rewarding, both for the quick growth of the plants and for the ease of cultivation. They need well-drained soil rich in organic matter. For beautiful fruits, they also require plenty of sunlight and water. 

Early cultivation

In March and April, sow your seeds in groups of two or three in trays or pots with soil rich in organic matter. Lightly cover the seeds and then water to maintain a slight level of moisture. Germination is quite fast. After about ten days, thin out by selecting the strongest seedlings, then transplant them into the prepared soil. Each plant requires a lot of space. If possible, space them 1m (3ft) apart. Dig holes 20 to 25cm (8 to 10in) in all directions and fill them two-thirds full with compost. Place the plant in the hole and backfill with soil, then compact firmly.

Seasonal cultivation

Once the risk of frost has passed, typically in late April or May depending on the region, sow two to three seeds per hole at a depth of 2 to 3cm (1in). Lightly tamp down the soil and wait for about ten days for the first shoots to appear. When they have reached a few centimetres in height, thin out and keep only the strongest plants.

Harvesting can begin in July for immaturely picked courgettes. Squash is harvested in the autumn. A simple method to determine the optimal time for harvesting is to observe the stem. If it is completely dry and the fruit is ready to detach itself, then it is time to harvest.

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Seedlings

Sowing period April to June
Sowing method Direct sowing, Sowing under cover, Sowing under cover with heat
Germination time (days) 8 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to 1°C (USDA zone 10b) Show map
Ease of cultivation Beginner
Soil well-draining and rich in organic matter
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130

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