How to Grow Heirloom Pumpkins in Kansas: A Beginner's Guide

Kansas sits right in the sweet spot for growing heirloom pumpkins. Long, warm summers with plenty of sun give vining varieties the time they need to mature, and our rich prairie soil holds moisture better than you might expect. If you have never grown pumpkins before, here is everything you need to know to get started.

When to Plant

In Kansas (zones 5b through 6b), the last frost typically falls between mid-April and early May. Pumpkins are frost-tender, so direct sow seeds outdoors after the last frost date when soil temperatures reach at least 65 degrees Fahrenheit. For most of Kansas, that means planting between May 15 and June 1. If you want a head start, you can start seeds indoors 2 to 3 weeks before your transplant date using peat pots, but pumpkins do not love having their roots disturbed, so handle transplants gently.

Choosing Your Varieties

Heirloom varieties are open-pollinated, meaning you can save seeds from year to year and they will grow true to type. Some of our favorites for Kansas growing include Long Island Cheese, a sweet tan-skinned pumpkin perfect for pies. Seminole is a heat-tolerant variety originally grown by the Seminole people of Florida that does exceptionally well in Kansas summers. Musquee de Provence is a French heirloom with deep orange flesh and beautiful ribbing. Dickinson is the classic pie pumpkin, the variety behind most of America's canned pumpkin.

Soil and Spacing

Pumpkins are heavy feeders. Work 2 to 3 inches of compost into your planting area before sowing. Create hills or mounds about 4 feet apart for bush varieties and 6 to 8 feet apart for vining types like Seminole and Musquee de Provence. Plant 3 to 4 seeds per hill about 1 inch deep, then thin to the strongest 2 seedlings once they develop their first true leaves.

Water and Care

Pumpkins need about 1 inch of water per week, more during the hot Kansas July and August. Water at the base of the plant in the morning to keep foliage dry and reduce the risk of powdery mildew, which is common in our humid late summers. A layer of straw mulch around the base helps retain moisture and keeps fruit off the bare soil.

Harvest

Most heirloom varieties mature in 90 to 120 days. You will know your pumpkins are ready when the skin is hard and the stem begins to dry and turn brown. Cut the stem with a sharp knife, leaving 3 to 4 inches of stem attached. Cure pumpkins in the sun for about a week before storing them in a cool, dry place.

Growing heirloom pumpkins connects you to varieties that have been cultivated for generations. There is something deeply satisfying about harvesting a Musquee de Provence that looks exactly like the ones grown in French markets 200 years ago. Give it a try this spring.