Description
Dickinson Pumpkin – 12 Organically grown seedsThis old heirloom pumpkin is also known by various other names like; Kentucky Field Pumpkin, Kentucky Mammoth, and Indiana Cheese. There’s actually more names but too many to list and not to add to any confusion.
Introduced by Elijah Dickinson in 1835, these seeds were brought to Eureka, Illinois from his home in Christian County, Kentucky. About 60 years later, Roger Dickinson and his two sons acquired Eureka’s first canning factory. They started producing canned pumpkin and featured the Dickinson. They sold their holdings to Libby, McNeil and Libby Cannery in 1929. Libby’s accounts for 85 percent of the canned pumpkin market, and 100 percent of what goes in those cans is the Dickinson pumpkin It’s sweet and stringless so naturally a good baking pumpkin. So if you use Libby’s canned pumpkin to make your pumpkin desserts, it’s a Dickinson Pumpkin.
It has been nominated to be included in Slow Foods Ark of Taste Catalog.
It’s more closely related to butternut squash(c moschata) than true pumpkins (c.pepo) They can weigh between 10-30 lbs.
We just cooked one up and made a soup and some pumpkin bread. They were delicious.