Cinderella pumpkins are a cultivar of Cucurbita maxima traced to South America. They resemble the pumpkin in the 1950 Disney “Cinderella” film. The thick, tender flesh suits soups, gratins, casseroles, jams and chutneys. If drained properly, it works for pies. Cinderella pumpkins spend 95 days on the vine and 10 to 14 days curing which hardens the shell and ripens flavor. A 15-pound pumpkin yields a gallon of soup.
Cinderella pumpkins grow on sprawling, three meter vines. They resemble fairytale pumpkins but have bright red-orange rather than orange-brown color. Additionally, Cinderella are more watery and less flavorful making them less suited to baking.
The word “pumpkin” first used in “Cinderella.” French explorer Jacques Cretier found “large melons” in 1584.
Vibrant reddish-orange skin and flattened shape name Cinderella pumpkins. The dense, sweet flesh suits pies, soups and savory dishes. It’s perfect for pumpkin puree used in recipes. Cinderella pumpkins magnify beauty of pumpkin patches.
Cinderella pumpkins average 10-15 inches in diameter and weigh 10-30 pounds. Rounded with a flattened stem end, the plant produces 2-3 fruits. They require warm temperatures and are ready to harvest 100-110 days after sowing. The Bright orange 25-35 pound Cinderella Carriage hybrid has delicious flesh, with about 5-7 fruits per plant.
Cinderella’s godmother turned a pumpkin into her carriage. Weighing up to 40 pounds, these French pumpkins have a flattened ring shape with deep ribs and bumps on the rind. Their deep orange color also makes them ideal for carving and cooking.
When harvesting, use a clean, sharp knife to cut Cinderella pumpkin stems 1-2 inches from the base. Carry them indoors and store in a cool, dry place up to six months. Do not wash before storing to maintain shelf life.
What does a Cinderella pumpkin taste like? The flesh is thick, tender and suitable for a variety of dishes. It enhances the flavor of soups, gratins, casseroles, jams and chutneys. If prepared correctly, its dense, sweet flesh also lends itself to delicious pies. The Cinderella Carriage hybrid is known for its particularly tasty flesh.