Amish Pie Squash
Introduced to Seed Savers Exchange in 1982 by James Robinson, who is said to have acquired it from an Amish gardener in Maryland. One of the best processing pumpkins we have ever grown at our Heritage Farm headquarters in northeast Iowa. Pale-orange flesh measures up to 5" thick, and the largest fruits weigh 60-80 pounds. Firm moist flesh is excellent for making pies and for freezing.
This variety works for:
To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.
Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.
Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.
Instructions - Since squash take a long time to mature, try starting your plants indoors 3-4 weeks before planting them outside. Plant your seeds 1 inch deep in soil trays or pots and when you plant them in the garden you can use rows 4-6 feet apart instead of hills. If you choose to directly sow your seeds in the garden, start by building up a hill of loose soil 12 inches across and plant 6-8 seeds at the top. As your plants grow, thin them to 3-4 plants per hill. These squash should be mature in about 90-105 days.
- Direct Seed: 1" Deep
- Seeds to Hill: 6-8 Seeds
- Thin: To 3-4 Plants
- Light: Full Sun
Ratings & Reviews
Makes smooth and creamy pies
I did an experiment using different squash for pumpkin pies. This squash made the smoothest, creamiest pumpkin pie. The flavor was mild but good in the pie. It grew well.
Grown in east central MN
Fun to grow, never matured
by Zach - WI
We had an incredibly late spring this year, but also an incredibly late start to fall. This variety made some beautiful looking large squash, but they never ripened. They stayed a very dark green color on the vine until the vine died off.