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Pumpkin (Connecticut Field) is America's classic jack-o-lantern pumpkin — a large, traditional orange pumpkin with a rounded-ribbed shape, thin shell, and orange-yellow flesh that's genuinely good for cooking as well as carving. One of the oldest American heirloom varieties, it produces 10–20 lb fruits on vigorous vines reaching 10–15 feet in zones 3–9. Maturing in 100–110 days, Connecticut Field is direct-sown after the last frost and thrives in full sun with plenty of space. Beyond carving, the flesh makes excellent pies, soups, and purees, and the seeds are superb for roasting. Highly productive per vine and reliable across a wide range of climates, it remains the benchmark pumpkin for both home and farm.
Direct sow Connecticut Field pumpkin after last frost in warm soil (65°F+), planting 3–5 seeds per hill. Thin to 2 plants per hill. Allow 8–10 feet between hills — these are large, spreading vines. Plant in full sun in fertile, well-drained soil enriched with aged manure or compost. Water deeply and regularly during vine establishment and fruit set; reduce watering as fruits near maturity. Apply a balanced fertilizer at planting; switch to a potassium-rich feed once fruits are set to harden rinds. Rotate the developing pumpkin periodically so it colors evenly. Harvest when fully orange with a hardened stem that's completely corky-dry. Cure pumpkins at 80–85°F for 10 days to harden the skin for storage. Store in a cool (50–55°F), dry location for 3–4 months.
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