Product Weight: 3 grams / approximately 18-22 seeds.

Planting Instructions: Sow a few seeds over a hill 9 to 12 inches tall and 1 foot across. Choose an area with the full sun after any chance of frost has passed. Thin to 3 plants per hill when 1 inch tall. When vines are 3 inches high, thin to the strongest plant in each hill. Use heavy organic mulch to control weeds. After harvest, allow to stand in the garden for a few days until the skin hardens, then store in a cool, dry place.

Suggestions: From late summer on, remove any blossoms or new fruit to enhance growth on fruit that is already formed.

Preparation Ideas: Reheat oven to 325 F. Cut pumpkin in half. Using a spoon, scrape out the seeds and fibres. Cut the halves into chunks. Place the in a baking dish with the flesh side up. Add enough water to cover the bottom of the baking dish. Cover tightly with aluminum foil. Bake for approximately 1 hour or until flesh is fork-tender. Remove from oven and let the pumpkin cool. Remove flesh from the peel and either mash like potatoes or puree in a blender. The puree can be used to make fresh pumpkin pie, muffins or cookies in recipes that call for pumpkin puree.