Giant Pumpkin
Big Moose Pumpkin is a giant-fruited cultivar of Cucurbita maxima prized for its vibrant orange color and impressive size. Reaching maturity in 110 days, this open-pollinated variety thrives in full sun with moderate water and well-draining soil adjusted to a pH between 6.0 and 6.8. Its bright, commanding presence makes it a showstopper in fall gardens and a reliable choice for the autumn harvest season.
Full Sun
Moderate
3-11
?in H x ?in W
Annual
Moderate
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This variety produces distinctly giant pumpkins with a brilliant orange hue that signals peak ripeness and nutritional density. The flesh beneath that vivid rind is rich in beta-carotene and fiber, making Big Moose far more than a decorative jack-o-lantern candidate. Its 110-day maturity allows gardeners to time plantings precisely for fall markets and harvest celebrations, and the fruit develops robust flavor and texture when grown under optimal conditions with adequate pollination.
Beyond the jack-o-lantern tradition, Big Moose excels as a culinary pumpkin. The orange flesh is excellent for roasting, pureeing into soups, and baking into pies. Its high fiber content and antioxidant profile make it a nutritious addition to both sweet and savory preparations throughout the fall and winter months.
Sow 2–3 seeds per 2-inch container or plug flat approximately 3 weeks before transplanting. Germinate at 75–95°F (24–35°C) and thin with scissors to 1 seedling per container once sprouted. Harden off seedlings 4–7 days before transplanting outdoors, handling them carefully to minimize root disturbance.
Transplant after all danger of frost has passed and soil has warmed. Space according to variety recommendations (4 inches apart). Handle seedlings with care during transplanting, as minimal root disturbance ensures the strongest establishment.
Direct sow after frost danger has passed when soil warms to at least 65°F. Work a shovelful of compost and fertilizer into the planting hill, then maintain evenly moist (but not saturated) soil until germination and establishment.
Harvest Big Moose when rinds are completely firm and the fruit has developed its full bright orange color. Leave pumpkins on the vine until fully mature; the plant will signal readiness through browning and drying of the stem and surrounding foliage. The variety can tolerate light frosts but must be protected from hard freezes. After harvesting, field cure the fruit for 1, 2 weeks in dry, sunny weather to toughen and dry the skin, or if weather is wet, cure indoors in a warm, well-ventilated space at 80°F for similar results.
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