The fairytale classic, deep-ribbed and glowing red-orange, a true Cinderella pumpkin that steals the porch spotlight and then bakes into rich, silky pies and soups.
Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The Rouge Vif d’Étampes Cinderella pumpkin is a vibrant heirloom variety that enchants with its lush, deep orange hue and traditional French flair. Renowned for its flattened, ribbed shape reminiscent of a fairytale carriage, this pumpkin matures in approximately 100-110 days. Its robust vines produce medium to large fruits, typically weighing between 10-15 pounds, making it a striking addition to any fall harvest.
Beyond its captivating appearance, this pumpkin offers a dense, sweet flesh that is ideal for culinary endeavors. Its smooth texture and rich flavor profile make it an excellent choice for pies, soups, and roasted dishes, providing a delightful autumnal essence to your meals. The Rouge Vif d’Étampes' versatility extends beyond the kitchen, as it also serves as a charming decorative piece for seasonal displays.
Adapted to a variety of growing conditions, this pumpkin thrives in full sun with well-drained soil, offering a bountiful yield with minimal fuss. Its vigorous growth habit and disease resistance make it a reliable choice for gardeners seeking a blend of beauty and practicality. Embrace the magic of this classic French pumpkin and enjoy a harvest that is as functional as it is enchanting.
HOW TO SOW AND PLANT - ROUGE VIF D’ÉTAMPES (CINDERELLA PUMPKIN) (Cucurbita maxima Duchesne)
Rouge Vif d’Étampes needs warm soil, full sun, and room to run. The early phase is about two things: heat and clean establishment. If you give it warm ground, steady moisture, and space, it will take off fast and build the vine power needed for big, heavily ribbed fruit.
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WHEN TO PLANT (TIMING)
Plant only after frost danger has passed.
Soil warmth matters more than air warmth. Wait until the soil is consistently warm, ideally around 70 °F or higher.
In cooler springs, planting too early leads to slow growth, rot-prone seedlings, and weak starts that never fully catch up.
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SITE CHOICE (SUN AND SPACE)
Full sun, 8+ hours daily.
Choose a spot with good airflow and room for vines to spread.
Avoid low, soggy ground. Pumpkins hate wet roots and it increases rot and disease pressure.
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SOIL PREP (THE FOUNDATION)
Best soil is loose, well-drained, and compost-rich.
Work compost into the planting zone before sowing.
If your soil is heavy or slow-draining, use mounds or raised rows to keep the root zone from staying wet.
Quick soil rule
If water puddles and stays, build a mound.
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MOUND OR FLAT PLANTING
Mound planting (recommended)
Build a mound 12 to 18 inches wide and a few inches tall.
Mounds warm faster, drain better, and give seedlings a stronger start.
Flat planting
Works fine in well-drained soil, but keep the planting area amended and avoid compacted ground.
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DIRECT SOWING (MOST COMMON)
Sow seeds 1 inch deep.
Plant 2 to 4 seeds per spot, then thin to the strongest 1 to 2 seedlings.
Keep soil evenly moist, not soggy, until sprouts break the surface.
Spacing
Plant-to-plant: 48 inches is a workable minimum, more space is better for airflow and fruit size.
Give vines room to run so you are not fighting mildew and tangles later.
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TRANSPLANTING (IF YOU USE IT)
Pumpkins do not love root disturbance, so transplant only if needed.
If you transplant
Use larger biodegradable pots so roots are not cramped.
Transplant young, before roots spiral or bind.
Handle gently and do not break the root ball.
Water deeply right after planting and keep moisture steady for the first week.
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EARLY CARE (FIRST 2 TO 3 WEEKS)
Watering
Keep moisture steady while the plant establishes, especially in the first two weeks.
Water at the base. Avoid soaking the leaves.
Weeds
Keep the area weed-free early. Young pumpkins lose momentum fast if weeds steal water and nutrients.
Protection (optional but helpful)
Row cover can protect seedlings from early insect pressure, but remove it when flowering begins so pollinators can do their work.
Thinning
Thin to the strongest plant once seedlings are clearly established.
Do not keep weak seedlings out of hope. Pumpkins reward strength early.
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SIGN OF A STRONG START
Leaves are broad and deep green.
Growth is steady, not stalled.
The plant begins sending runners and expanding outward with confidence.
HOW TO GROW - ROUGE VIF D’ÉTAMPES (CINDERELLA PUMPKIN) (Cucurbita maxima Duchesne)
Once your Cinderella pumpkin vines are established and running, the rest of the season is about keeping a steady rhythm. Consistent moisture, balanced feeding, and a healthy canopy are what turn those storybook flowers into full-sized, deeply ribbed red-orange fruit.
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SOIL HEALTH AND ROOT ZONE CARE
Keep the soil open and evenly moist, never crusted or compacted.
Avoid deep cultivation near the crown. Pumpkin roots spread wide and shallow and do not like disturbance.
Maintain organic matter on the surface using compost or mulch. This feeds soil life and keeps the root zone stable.
Midseason top-dress
When vines begin to run hard and you see buds forming, top-dress with compost in a wide ring around the plant.
Water deeply after top-dressing so nutrients move into the root zone.
Nitrogen caution
Too much nitrogen creates huge vines with fewer pumpkins and can increase mildew problems. If the plant is all leaves and no fruit, back off nitrogen-heavy inputs.
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WATERING AND MOISTURE RHYTHM
Keep moisture consistent through flowering and fruit sizing.
Deep watering is better than frequent shallow watering.
Aim for about 1 to 1.5 inches per week depending on heat and soil type.
Water early and at the base so foliage dries quickly.
Avoid the big mistake
Dry-to-flood cycles cause stress, poor fruit set, cracking, and bland flesh. Keep it steady.
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MULCHING AND TEMPERATURE MODERATION
Apply 2 to 3 inches of straw or similar mulch once vines are established.
Mulch reduces weeds, stabilizes moisture, and keeps foliage cleaner.
Keep mulch slightly away from the main stem to prevent crown rot.
Fruit protection
Place each developing pumpkin on straw, cardboard, or a board to prevent bottom rot and reduce slug and insect scarring.
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POLLINATION AND FRUIT SET SUPPORT
Cinderella pumpkins need solid pollination for full shape and deep ribs.
If baby fruit yellow and drop
Most often poor pollination, heat stress, or watering swings.
How to boost set
Encourage bees with nearby flowers and avoid sprays during bloom.
Water consistently during bloom.
Hand-pollinate in the morning for a week if needed.
Hand-pollination quick steps
Use a fresh male flower in the morning, remove petals, and rub pollen onto the center of a female flower (female has a small pumpkin behind it).
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FEEDING AND MIDSEASON CARE
During vine run
Compost top-dressing is usually enough in good soil.
If growth is pale or slow, use a gentle balanced organic feed.
During flowering and fruit set
Shift away from nitrogen-heavy feeding.
Favor compost, kelp, or a bloom and fruit-support style feed that leans toward phosphorus and potassium.
If fruit is setting but staying small
Check watering consistency first.
Then consider a light compost top-dress and keep the canopy healthy.
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CANOPY CARE AND DISEASE MANAGEMENT
Powdery mildew is common late-season. The goal is keeping leaves functional long enough to finish ripening, not spotless perfection.
Space and airflow help, but once vines are set, focus on keeping leaves dry and removing only the worst infected leaves.
Do not strip the plant bare. Leaves shade fruit, prevent sunscald, and drive final sweetness.
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FRUIT MANAGEMENT FOR SIZE AND RIPENING
Fruit load control
For larger pumpkins and better ripening, limit each plant to a few fruits.
Remove extra small fruit early so energy concentrates into the keepers.
Vine positioning
Guide vines early to prevent tangles and reduce damage.
Avoid moving fruit once it has a strong stem attachment.
Sunscald prevention
Maintain a good leaf canopy. Fruit that suddenly gets full sun can develop pale, tough spots.
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LATE SEASON FINISH AND HARVEST PREP
As fruit nears maturity, keep watering steady but avoid constant soggy soil.
Harvest when rind is hard and stem is corky and drying.
Cut with 3 to 5 inches of stem attached for storage.
Curing and storage
Cure 10 to 14 days in a warm, dry, airy place, then store cool and dry with good airflow.
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GENERAL GROWING RHYTHM
Keep moisture steady, do not swing.
Feed through compost and balanced inputs, avoid heavy nitrogen.
Mulch, protect fruit from soil contact, and inspect weekly.
Maintain the canopy so pumpkins can finish color and sugar.
Save seed from fruits that had the best ribs, the best color, and stored well.
Rouge Vif d’Étampes crosses with other Cucurbita maxima types, isolate or hand-pollinate and label your seed fruit for true seed.
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GARDEN PLACEMENT AND COMPANIONS
Best neighbors are pollinator-friendly flowers and herbs that bring bees in during bloom.
Rotate away from last year’s cucurbit beds when possible.
Avoid planting where vines will smother low-growing crops unless that is intentional.
COMMON PESTS AND PROBLEMS (ROUGE VIF D’ÉTAMPES, CINDERELLA PUMPKIN)
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INSECT PESTS
SQUASH VINE BORER (Melittia cucurbitae)
Signs: Sudden wilting, holes near the stem base, sawdust-like frass.
Prevention: Row cover until flowering, rotate crops, mound soil over vine nodes, keep last year’s cucurbit debris out of the patch.
Actions: If caught early, slit the stem over the tunnel, remove the larva, then bury the injured section and water well so the vine can re-root. Bt (kurstaki) or spinosad can be used preventively at the stem base early in the season if pressure is high.
SQUASH BUG (Anasa tristis)
Signs: Yellow speckling, leaf collapse, clusters of bronze eggs on leaf undersides, nymphs gathering on stems.
Prevention: Remove plant debris, use boards as traps, keep weeds down, rotate crops.
Actions: Crush eggs, hand-pick adults and nymphs, use insecticidal soap on young nymphs (works best when small). Remove heavily infested leaves.
Q: What is Rouge Vif d’Étampes and why is it called the Cinderella pumpkin?
A: Rouge Vif d’Étampes is a classic French pumpkin variety of Cucurbita maxima Duchesne known for its flattened shape, deep ribs, and vivid red-orange color. The “Cinderella” name comes from its storybook look, the same fairytale style people associate with carriage-like pumpkins.
Q: Is Rouge Vif d’Étampes heirloom or hybrid?
A: It is an open-pollinated, heirloom-type pumpkin. Saved seed can remain true to type if it is protected from cross-pollination with other Cucurbita maxima varieties.
Q: How long does Cinderella pumpkin take to mature?
A: Maturity commonly falls in the 90–119 day range from sowing, depending on heat, soil fertility, and how many fruits the vine is asked to finish.
Q: What is the growth habit of Rouge Vif d’Étampes?
A: It is a vigorous vining pumpkin that sends long runners and benefits from plenty of space. Strong vines and a full leaf canopy help fruits size evenly and ripen to their best color.
Q: What size are the fruits typically?
A: Fruits are usually medium to large, flattened and heavily ribbed. Size varies with spacing and feeding, but many plants produce multiple good-sized pumpkins when grown with consistent moisture.
Q: Is it good for cooking or mainly for decoration?
A: It is both. Many people grow it for display because it is iconic, but it also has usable, flavorful flesh for roasting, soups, and purees. For the best eating quality, harvest fully mature and cure before cooking.
Q: How do I know when it is ready to harvest?
A: Harvest when the rind is hard and resists fingernail pressure, the color is fully developed, and the stem is corky and drying. Cut with a few inches of stem attached for better storage.
Q: How long will Rouge Vif d’Étampes store?
A: With proper maturity at harvest, curing, and cool dry storage, it can keep for several months. Storage life varies with handling and conditions, so check periodically and use any fruit with soft spots first.
Q: Will it cross-pollinate with other squash in my garden?
A: Yes. Rouge Vif d’Étampes is Cucurbita maxima and can cross with other Cucurbita maxima varieties that bloom at the same time. It will not cross with Cucurbita pepo or Cucurbita moschata, but for true seed, isolation or hand-pollination is recommended.
Q: Why do small pumpkins sometimes turn yellow and fall off?
A: The most common causes are poor pollination, heat stress, or inconsistent watering during flowering and early fruit set. Encouraging pollinators, watering steadily, and hand-pollinating in the morning can help stabilize fruit set.
PLANT HISTORY - ROUGE VIF D’ÉTAMPES (CINDERELLA PUMPKIN) (Cucurbita maxima Duchesne)
Rouge Vif d’Étampes, known botanically as Cucurbita maxima Duchesne, is one of the most iconic old-world pumpkins in cultivation, celebrated for its flattened form, bold ribbing, and deep red-orange skin. Though pumpkins as a species trace back to South American domestication, this particular variety carries a strong cultural identity tied to France, especially the market region around Étampes, where it became a well-known type for autumn harvest and winter keeping.
The name “Rouge Vif d’Étampes” translates to “Bright Red of Étampes,” a direct nod to its vivid color and the place-name that helped define it. This was not a pumpkin selected only for looks. In traditional kitchen gardens and farm plots, pumpkins were valued as storage food, something that could be harvested at maturity, cured, and used gradually through colder months when fresh produce was scarce. Rouge Vif d’Étampes fit that role well, offering substantial flesh for roasting, soups, and purees, while also standing out visually in markets and harvest displays.
Over time, its unmistakable silhouette became part of its legend. The pumpkin’s carriage-like shape is what inspired the modern nickname “Cinderella pumpkin,” a marketing name that spread widely because it instantly communicates the fairytale look people want for fall decor. Yet behind the storybook image is a very old practical truth. This is a pumpkin bred to be grown in earnest, admired in the season of harvest, and then cut open and eaten when winter sets in.
Pumpkins are insect-pollinated and cross easily within their species. To keep Rouge Vif d’Étampes true, your main job is controlling pollination, then fully ripening the fruit before you take seed.
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PICKING PLANTS TO SAVE FROM
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Goal: Save seed only from plants that show the traits you want to keep.
Free of virus symptoms (mottling, twisted growth) and heavy pest damage
Avoid saving seed from
Weak plants, stunted vines, or plants that struggled early
Fruits that are poorly shaped, poorly ribbed, or off-color for the variety
Plants with obvious disease, especially mosaic viruses
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2. KEEPING THE VARIETY TRUE (ISOLATION AND POLLINATION CONTROL)
Important: Rouge Vif d’Étampes is Cucurbita maxima. It will cross with other Cucurbita maxima types if they flower at the same time.
It can cross with
Other Cucurbita maxima varieties (many hubbards, buttercups, kabocha-type maximas, and other maximas)
It will not cross with
Cucurbita pepo (most jack-o-lantern pumpkins, zucchini, many summer squash)
Cucurbita moschata (butternut types)
Two realistic ways to keep it true
OPTION A: DISTANCE ISOLATION
If you grow no other Cucurbita maxima nearby during the same season, your seed is more likely to stay true.
If other maximas are close by, assume crossing is possible.
OPTION B: HAND-POLLINATION (BEST FOR TRUE SEED)
The evening before a flower opens, identify a female bud (it has a small baby pumpkin behind it) and a few male buds that will open the next morning.
Tape or gently tie the buds closed so pollinators cannot enter.
Next morning, open the male flower, remove petals, and rub pollen onto the female flower center.
Re-close and tape the female flower shut for the rest of that day.
Mark the pollinated fruit with string or a tag so you know it is your seed fruit.
How many seed fruits to keep
For stronger genetics, aim to save seed from at least 2 to 3 fruits, ideally from more than one plant if possible.
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3. LETTING SEED FRUIT FULLY MATURE
For best seed quality
Let the chosen seed pumpkins mature fully on the vine until the rind is hard and the stem is corky and drying.
Harvest before hard frost if possible.
After harvest, cure the seed fruit 3 to 6 weeks in a dry, airy place if you can. This extra ripening time improves seed maturity and germination.
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4. HARVESTING THE SEEDS
Cut the pumpkin open and scoop out seeds and pulp into a bowl.
Separate seeds from stringy pulp with your hands.
Keep only plump, fully formed seeds.
Discard flat, pale, or damaged seeds.
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5. CLEANING THE SEEDS
Basic rinse method (works well for pumpkins)
Add water to the bowl and swish.
Viable seeds tend to sink, while strings and light debris float.
Pour off floating debris, then repeat until seeds are clean.
Optional short ferment (helps remove clinging pulp)
Leave seeds in water 12 to 24 hours at room temperature.
Stir once or twice.
Do not ferment too long or you can damage seed.
Rinse thoroughly afterward.
Final check
Seeds should look clean, smooth, and free of pulp residue.
If you see mold or a sour smell, rinse immediately and dry faster with more airflow.
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6. DRYING THE SEEDS (MOST IMPORTANT STEP)
Spread seeds in a single layer on a screen, mesh, or paper plate.
Place in a warm, dry room with strong airflow out of direct sun.
Stir seeds once or twice daily so they dry evenly and do not stick.
Drying time
Usually 7 to 14 days depending on humidity.
How to tell they are fully dry
A dry seed is hard and snaps instead of bending.
If seeds still flex, keep drying.
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7. STORING AND LABELING
Label includes
Rouge Vif d’Étampes (Cinderella Pumpkin)
Cucurbita maxima Duchesne
Year harvested
Any notes (hand-pollinated, best ribbing, best color, best storage, best flavor, etc.)
Best containers
Paper envelope for breathing, stored inside a jar for protection
Or a jar with a little desiccant packet if your space is humid
Best conditions
Cool, dark, and dry
Avoid heat swings and sunlight
Typical viability
Often 4 to 6 years with good storage, sometimes longer if kept very dry and cool.
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8. QUICK VIABILITY TEST
Place 10 seeds on a damp paper towel.
Fold, place in a plastic bag or sealed container, and keep warm.
Check daily for sprouting.
Interpreting results
8 to 10 sprouted: great seed
6 to 7 sprouted: usable, sow a bit thicker
Under 6 sprouted: consider replacing or sow heavily
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EXTRA TIPS FOR BETTER SEED
Save seed from fruits that stored well and tasted best, not only the biggest.
If your goal is true Cinderella form, prioritize fruits with strong ribs, correct flattening, and deep, even color.
Keep notes on vine health, fruit shape, and storage performance. That is how your seed gets better over time.
Do not save seed from fruits that rotted early or came from plants with serious disease issues.
USES AND BENEFITS - ROUGE VIF D’ÉTAMPES (CINDERELLA PUMPKIN) (Cucurbita maxima Duchesne)
Rouge Vif d’Étampes is the classic Cinderella pumpkin, a variety that earns its fame honestly. It brings the fairytale look people want for fall, but it is also a real food pumpkin with plenty of flesh for roasting, soups, and purees. The benefits below are practical, culinary, and household-focused, with general nutrition notes only, no medical claims.
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PRIMARY USES
EATING PUMPKIN (KITCHEN AND PANTRY STAPLE)
A true cooking pumpkin when harvested fully mature and cured.
Good for roasting, soups, stews, purees, and baking.
A dependable choice for fall cooking that can carry into winter use.
DECORATIVE AND SEASONAL DISPLAY (THE ICON)
Flattened shape with deep ribs creates the storybook “carriage” silhouette.
Bold red-orange color reads rich, old-world, and instantly autumn.
Strong centerpiece pumpkin for porches, tables, and harvest displays.
LONG-KEEPING WINTER STORAGE CROP
When harvested mature, cured well, and stored dry, it can hold for months.
Perfect for households that want decor now and meals later.
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CULINARY BENEFITS
TEXTURE BENEFIT
Produces substantial flesh, giving you a useful amount of cooking material per pumpkin.
Roasted flesh blends smooth for soups and purees when cooked fully.
If you want thicker puree for baking, draining helps, as moisture can vary by fruit.
FLAVOR BENEFIT
Classic pumpkin flavor that works both savory and sweet.
Roasting deepens flavor and concentrates sweetness.
KITCHEN EFFICIENCY
One pumpkin can yield multiple meals, from roasted sides to soup base to puree.
Puree and roasted cubes freeze well for later cooking.
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HOUSEHOLD AND GARDEN BENEFITS
DECOR THAT BECOMES FOOD
This is one of the best pumpkins for “display first, eat later.”
You can enjoy the look all season, then cook it once the weather turns.
LOWER WASTE HARVEST
Flesh for meals, seeds for roasting, shells and scraps for compost.
Great for folks who like harvest crops that get used fully.
SEASONAL VALUE
Ideal for fall markets, autumn cooking, and winter pantry planning.
A recognizable pumpkin that people specifically seek out by name.
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GENERAL NUTRITION NOTES (NO MEDICAL CLAIMS)
Pumpkin flesh is generally known as a source of fiber and natural plant pigments, and it commonly contains vitamins and minerals such as vitamin A precursors and potassium. Exact nutrition varies by soil, maturity, and cooking method. This is food support, not a treatment.
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WAYS TO ENJOY (DETAILED IDEAS)
ROASTING (BEST ALL-AROUND METHOD)
Roast halves or wedges until very soft, then scoop.
Use roasted flesh as a base for purees, soups, or mashed pumpkin sides.
Tip: Roasting concentrates flavor and reduces wateriness.
PUREE FOR BAKING
Blend roasted flesh into a smooth puree.
Use for pies, pumpkin bread, muffins, pancakes, cookies, and custards.
Tip: If puree seems thin, drain it in a cloth or sieve for thicker baking results.
SOUPS AND STEWS
Blend into creamy pumpkin soup with onions and stock.
Add cubes to stews, beans, or chili for body and a gentle sweetness.
Great with garlic, sage, thyme, black pepper, paprika, cumin, or curry spices.
SAVORY ROASTED DISHES
Roast cubes with oil and salt, finish with herbs.
Add to grain bowls with rice, beans, corn, roasted peppers, and greens.
Mash roasted pumpkin with butter or oil, salt, and herbs for a simple side.
CURRIES AND COCONUT DISHES
Pumpkin pairs beautifully with coconut milk, ginger, garlic, and warm spices.
Add chunks to curry or blend into sauce for thickness.
PASTA AND SAUCE
Blend puree into a creamy sauce with garlic and herbs.
Stir into mac and cheese or baked pasta for richness.
SEEDS (SECOND HARVEST)
Rinse seeds, dry, then roast with salt or spices.
Use as a crunchy topping for salads, soups, or breads.
PRESERVING
Freeze puree in labeled portions for easy winter baking.
Freeze roasted cubes for quick soups and sides.
If canning, follow tested, official canning guidance for pumpkin, since home-canning pumpkin puree is not recommended by many food safety authorities.
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FLAVOR PAIRINGS
SAVORY PAIRINGS
Sage, thyme, rosemary, garlic, onion, black pepper
Smoked paprika, cumin, chili, coriander
Brown butter, parmesan, pecans, toasted seeds
SWEET PAIRINGS
Cinnamon, nutmeg, clove, ginger, vanilla
Maple, brown sugar, honey
Pecans, walnuts, apples, cranberries
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WHO THIS PUMPKIN IS PERFECT FOR
People who want the classic Cinderella look, not just any orange pumpkin.
Fall decorators who still want a pumpkin that can be cooked afterward.
Home cooks who love roasting, soups, and purees.
Growers who value a recognizable, in-demand seasonal variety.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
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Alliance of Native Seedkeepers
Pumpkin Seeds - Rouge Vif d’Étampes Cinderella
$200 USD
Unit price /
Unavailable
Description
The Rouge Vif d’Étampes Cinderella pumpkin is a vibrant heirloom variety that enchants with its lush, deep orange hue and traditional French flair. Renowned for its flattened, ribbed shape reminiscent of a fairytale carriage, this pumpkin matures in approximately 100-110 days. Its robust vines produce medium to large fruits, typically weighing between 10-15 pounds, making it a striking addition to any fall harvest.
Beyond its captivating appearance, this pumpkin offers a dense, sweet flesh that is ideal for culinary endeavors. Its smooth texture and rich flavor profile make it an excellent choice for pies, soups, and roasted dishes, providing a delightful autumnal essence to your meals. The Rouge Vif d’Étampes' versatility extends beyond the kitchen, as it also serves as a charming decorative piece for seasonal displays.
Adapted to a variety of growing conditions, this pumpkin thrives in full sun with well-drained soil, offering a bountiful yield with minimal fuss. Its vigorous growth habit and disease resistance make it a reliable choice for gardeners seeking a blend of beauty and practicality. Embrace the magic of this classic French pumpkin and enjoy a harvest that is as functional as it is enchanting.
