Cinderella Pumpkin, Cucurbita maxima, is an antique French heirloom, popular in the 1800’s that originated from South America. Not really a true pumpkin, it has flattened shiny red-orange fruits with narrow deep ribbed sections and rough bumpy skin. These can grow up to 40 lbs. and are beautiful and decorative. The flesh is flavorful and great for cooking and pies. The large seeds are good for toasting. for Cinderella Pumpkin:Pumpkins are friends with corn, melon and squash. You can also plant marigolds, nasturtium and oregano with your pumpkins to help deter pests. Very sensitive to frost, so wait until the days temps average 70 deg F. before putting out. Pumpkins do best when planted directly outside, but in areas with shorter growing times should start seeds indoors 4-6 weeks before the last frost. Allow for good drainage, ample room and protect from wind. Mulching around the base of plants helps keep weeds out and moisture in.Germ: 5-10 daysMaturity: 85-115 daysNet Wt. per Packet: 2 gramsApproximate Seed Count: 16 Seeds/PacketPlanting and Care Direct seed at about the frost free dates into rich, fertile soil. Usually sown in groups (hills) of 3-5 seeds and thinned to the 2 strongest plants. Plants may be started indoors in deep pots that can be set into the soil without disturbing the roots of the seedlings. Transplant at the 4 leaf stage. Germination temperature: 70-75 deg. Water regularly and fertilize when 6″ (15 cm) tall and the lateral runners begin to spread. Allow plenty of room for the vines. For larger pumpkins, pinch all but 1 or 2 pumpkins per plant.Allow fruits to reach full size before picking. Place mulch or straw under the squashes to keep them off of the soil. Cut from the plant just before the fall frosts, keeping 2″ of stem attached. The skin should be firm.Harvest Allow fruits to reach full size before picking. Place mulch or straw under the squashes to keep them off of the soil. Cut from the plant just before the fall frosts, keeping 2″ of stem attached. The skin should be firm.Your Health Pumpkin flesh is rich in vitamin A and supplies many minerals The seeds are a good source of protein and B vitamins.Pumpkin lore:All pumpkins are squash, but not all squash are pumpkins! Pumpkins all belong to one particular species of squash, Cucurbita pepo that is generally characterized by certain characteristics like its leaves and stem and color (orange). These come in many shapes and sizes. Other pepo squashes include zucchini, pattypan, yellow summer, acorn, spaghetti and others. Native Americans domesticated pepo squash from wild gourds in Mexico some 8,000 – 10,000 years ago. These first pumpkins had the characteristic orange pigmentation that we now consider true pumpkins. Another group of Native Americans in eastern North America domesticated another gourd, forming a new line of pepo squashes that were primarily green, yellow and white skinned. Botanists apply the name pumpkin to only the line of pepo squashes, but the public does not. For instance, the Cinderella ‘Pumpkin’, otherwise known as Rouge vif’ d’Etampes is actually a Cucurbita maxima, a species that originated in South America. Big Max ‘Pumpkin’ is also an orange-skinned C. maxima squash species and Cheese ‘Pumpkin’ is actually a Cucurbita moschata species originating from South or Central America as is Butternut squash.