Dickinson Pumpkin: The Original Pie Pumpkin Growing Guide for Kansas
By Autumn Prairie Pumpkins
If you've ever eaten canned pumpkin pie filling, you've almost certainly eaten a Dickinson pumpkin. This is the variety that built Libby's, the tan, oblong, unassuming squash that produces the smoothest, richest pie filling of any pumpkin we've grown. And it happens to be an absolute workhorse in Kansas gardens.
Dickinson has been cultivated in the American Midwest since the 1800s. It's a Cucurbita moschata, the same species as butternut squash, which means it carries natural resistance to squash vine borers, the pest that devastates most traditional pumpkins in our part of the country. If you want a pie pumpkin that actually survives Kansas summers, this is where you start.
Why Grow Dickinson in Kansas?
There are plenty of pie pumpkins on the market. Most of them are Cucurbita pepo, Sugar Pie, Small Sugar, New England Pie, and they all share the same fatal flaw in Kansas: vine borers love them. By mid-July, those plants are usually collapsing. Meanwhile, Dickinson vines are thick-stemmed, vigorous, and largely unbothered by borers.
Beyond pest resistance, Dickinson thrives in heat. Kansas summers regularly push into the upper 90s, and moschata varieties handle that better than pepo types. The long growing season (100–115 days) fits perfectly into our Zone 6b window when started in mid-May.
Kansas State University Extension recommends Cucurbita moschata varieties for gardeners dealing with persistent vine borer pressure, and Dickinson is one of the best-known examples. K-State's squash vine borer guide (MF3309) covers general pumpkin culture that applies directly to growing Dickinson in our region.
How to Grow Dickinson Pumpkins in Kansas (Zone 6b)
When to Plant
Direct sow after all frost danger has passed and soil temperatures hit 65°F. In central Kansas, Newton, Wichita, Hutchinson, that's typically mid-May. If you want a head start, sow seeds indoors in 3–4 inch pots about 3 weeks before your transplant date. Dickinson doesn't love having its roots disturbed, so handle transplants gently.
Spacing and Site
Dickinson vines sprawl. Give each plant 6–8 feet in all directions, or train vines along a fence row. Full sun is essential, at least 8 hours daily. These plants are heavy feeders, so work 3–4 inches of compost into the planting area before sowing.
Soil and Fertilizer
Well-drained soil with a pH of 6.0–6.8 is ideal. Amend heavy Kansas clay with compost to improve drainage. Apply a balanced fertilizer (10-10-10) at planting, then side-dress with nitrogen when vines start to run. Once flowers appear, ease off the nitrogen and let the plant focus on fruit development.
Watering
Consistent, deep watering through fruit set. Drip irrigation is best, it keeps the foliage dry and reduces powdery mildew pressure. Aim for 1–2 inches per week. Mulch around the base to retain moisture during the hottest weeks of July and August.
Pest and Disease Notes
Vine borers: Dickinson's moschata genetics provide strong resistance. You may still see an occasional adult moth around the garden, but damage is rare. Powdery mildew can show up in late summer, good air circulation and drip irrigation help prevent it. Squash bugs can be an issue; hand-pick or use row cover early in the season.
Harvest and Cure
Dickinson is ready when the skin turns a uniform buff-tan color and resists denting with your fingernail. The stem will begin to dry and cork. Cut (don't pull) with 3–4 inches of stem attached. Cure in a warm, dry spot for 10–14 days. Well-cured Dickinson pumpkins store 4–6 months in a cool basement or root cellar.
Dickinson in the Kitchen
This is a cooking pumpkin, not a carving pumpkin. The flesh is dense, smooth, deep orange, and low in moisture, which is exactly what you want for pies, custards, and pumpkin butter. Cut in half, roast at 375°F cut-side down for 45–60 minutes until fork-tender, then scoop and puree. The result is noticeably smoother and less stringy than pepo pie pumpkins.
Dickinson also makes excellent pumpkin soup, pumpkin bread, and roasted cubes for grain bowls. The flavor is sweet, earthy, and rich, the benchmark for what "pumpkin" should taste like.
Saving Dickinson Seeds
Dickinson is open-pollinated, so you can save seeds year after year and they'll grow true to type. Let one fruit reach full maturity on the vine, scoop out seeds, rinse, and dry on a screen for 2–3 weeks. Store in paper envelopes in a cool, dry location. Keep in mind that Dickinson will cross-pollinate with other Cucurbita moschata varieties (butternut, Seminole, Long Island Cheese), isolate by 500+ feet or hand-pollinate if purity matters.
Ready to Grow the Original Pie Pumpkin?
Dickinson Pumpkin Seeds are in stock and ship from Newton, Kansas. Browse our full collection of heirloom pumpkin and squash seeds, every variety we carry is Cucurbita moschata and vine borer resistant.
More growing guides: Long Island Cheese Pumpkin Growing Guide · Musquée de Provence Growing Guide · Mrs. Amerson's Pumpkin Growing Guide