Small Sugar Pumpkin Heirloom Seed

Introducing Todd's Seeds Small Sugar Pumpkin Heirloom seeds! Unleash your inner pumpkin enthusiast and experience the joy of growing your very own sweet and scrumptious pumpkins.

Legend has it that Todd, our founder, once held a secret pumpkin party where he carved a hundred pumpkins into hilarious faces and placed them all over his house. The neighbors couldn't stop laughing, and the pumpkins became the talk of the town! Inspired by this magical night, Todd decided to share his love for pumpkins with the world through his very own heirloom seeds.

Growing Instructions:

1. Sow the seeds in a sunny spot after the danger of frost has passed. Space the seeds about 1-1.5 inches deep and 3-4 feet apart.
2. Keep the soil moist but not waterlogged, and be sure to provide plenty of water during the plant's growing season.
3. After 90-100 days, your pumpkins will be ripe and ready to harvest! Remember to pick them before the first hard frost arrives.

Now, it's time to use your beautiful Small Sugar Pumpkins in a delightful recipe!

Small Sugar Pumpkin Pie: Ingredients:

• 2 cups pumpkin puree (from your Small Sugar Pumpkin)
• 1 1/4 cups heavy cream
• 3/4 cup packed light brown sugar
• 3 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 unbaked 9-inch pie crust

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Cut your Small Sugar Pumpkin in half and remove the seeds and stringy pulp. Place the pumpkin halves cut-side down on a baking sheet and roast in the preheated oven for 45-60 minutes, or until the flesh is tender when pierced with a fork. Allow the pumpkin to cool.

3. Once the pumpkin has cooled, scoop out the flesh and puree it in a food processor or blender until smooth. Measure out 2 cups of pumpkin puree for the pie filling.

4. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, light brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

5. Roll out your pie crust and place it in a 9-inch pie dish. Trim any excess dough and crimp the edges as desired.

6. Pour the pumpkin filling into the unbaked pie crust, smoothing the top with a spatula.

7. Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until a knife inserted near the center comes out clean.

8. Remove the pie from the oven and let it cool completely on a wire rack before serving. Enjoy your homemade Small Sugar Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream!

Todd's Seeds Small Sugar Pumpkin Heirloom seeds are more than just seeds; they're the beginning of a delightful pumpkin journey filled with laughter, love, and scrumptious treats. From the moment you plant these seeds in your garden, you'll be part of a whimsical adventure that starts with nurturing your very own heirloom pumpkins and culminates in unforgettable moments shared with family and friends.

Whether you're a pumpkin carving master or a culinary enthusiast, Todd's Seeds Small Sugar Pumpkin Heirloom seeds are the perfect addition to your garden. Embrace the magic of pumpkin season and create cherished memories, one pumpkin at a time.

Get your hands on Todd's Seeds Small Sugar Pumpkin Heirloom seeds today, and let the pumpkin festivities begin!

1 Packet: 10g

1 Gram ~ 8-15 seeds

1 Pound ~ 2,000-6,000 seeds