Kandy Korn Plus Pumpkin is a traditional autumn staple that reaches far beyond jack-o-lantern duty. Its vibrant orange flesh is loaded with fiber and essential minerals, particularly beta-carotene, making it as nutritious as it is visually striking. This variety thrives in full sun with moderate watering, maturing from direct seed when soil temperatures reach 65°F. Space plants 3 inches apart in rows 4 inches apart, and you'll have a reliable harvest from a cultivar bred to deliver both culinary performance and that iconic harvest-season presence.
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Moderate
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The orange flesh signals an abundance of beta-carotene and essential minerals, making this pumpkin as nutrient-dense as it is beautiful. It's a true workhorse for autumn, equally at home in a kitchen pie as it is displayed on a porch. The firm rind develops excellent storage potential when properly cured, holding well through winter in cool conditions. Its traditional form and reliable performance have earned it a lasting place in American gardens.
Kandy Korn Plus excels in the kitchen beyond the expected pumpkin pie territory. The colorful orange flesh works beautifully roasted, pureed for soups and baked goods, or used in any preparation that benefits from the natural sweetness and dense texture pumpkin flesh provides. Its firm rind and good keeping quality also make it suitable for display during autumn celebrations, combining ornamental appeal with genuine culinary value.
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Direct sow after frost danger has passed, when soil temperature reaches 65°F. Plant seeds in prepared hills with worked-in compost and fertilizer. Days to maturity are calculated from the date of direct seeding.
Leave pumpkins on the vine until fully mature, when the rinds have become firm and resistant to fingernail puncture. Kandy Korn Plus can tolerate a light frost while still on the vine, but protect plants from hard freezes. Once harvested, field cure the pumpkins for 1 to 2 weeks in dry, sunny weather to harden and toughen the skin for extended storage. If weather turns rainy, move the curing indoors to a well-ventilated space held at 80°F until the rinds fully set.
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