Heirloom
This warty, salmon-pink French heirloom might look like it kissed a frog, but those bumps signal something special: natural sugars pushing through the skin that create exceptionally sweet flesh. Originating from the Bordeaux region, Galeux D'eysines produces 10-20 pound flattened globes covered in tan, peanut-like warts that make stunning fall displays. Hardy across zones 3-13, this vigorous vining pumpkin matures in 90-100 days, though some sources report up to 109 days for full development of those distinctive sugar bumps.
Full Sun
Moderate
3-13
24in H x ?in W
Annual
High
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The tan warts covering this salmon-pink pumpkin aren't just decorative quirks, they're formed by sugar-rich flesh pressing against the skin, promising exceptionally sweet orange meat inside. Known as the peanut pumpkin for its distinctive warty texture, this French heirloom balances whimsical appearance with serious culinary merit. The fine-textured, moist flesh excels in pies where its natural sugars truly shine, while the dramatic appearance makes it equally prized for ornamental fall displays.
The sweet, fine-textured orange flesh excels in baking applications, particularly pies where its natural sugars create rich, complex flavors without excessive added sweeteners. Its smooth, moist texture makes exceptional purees for soups and stews, while roasting brings out deep, caramelized notes. Beyond the kitchen, those dramatic tan warts and salmon-pink coloring make it a centerpiece choice for ornamental fall displays and harvest decorations.
Not recommended except in very short growing seasons. If necessary, start 2-4 weeks before last frost date in biodegradable pots that can be planted directly in the ground, as root disturbance should be minimized.
Transplant after average last frost date when weather is warm and settled, ensuring soil temperature has reached at least 70°F.
Sow outside 2-4 weeks after average last frost date when soil temperature reaches 70-90°F. Plant 3-4 seeds per hill and thin to the strongest plant, or space individual plants according to your chosen spacing method.
Harvest when fruits reach full salmon-pink color and the tan, peanut-like warts are well-developed and prominent. The rind should feel firm and resist puncture with a fingernail, while the vines begin to dry down naturally. Cut pumpkins from the vine leaving several inches of stem attached to prevent rot during storage.
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“This historic heirloom traces its roots to Eysines in France's renowned Bordeaux region, where it earned its name from the embroidered or warty appearance of its rind. French gardeners have treasured this variety for generations, passing down seeds that produce pumpkins with the characteristic sugar bumps that signal exceptional sweetness. The variety made its way to American gardens where it's also become known as the peanut pumpkin or Warted Sugar Marrow, maintaining its reputation as both a culinary treasure and conversation starter.”