How to grow your very own Blue Pumpkin Plant
Step 1: Place the tablet of compressed compost into a cup and fill one-third with warm water. When the tablet is fully saturated it will swell up and then it’s ready to crumble up and put into the pot.
Step 2: File the edges of the seed lightly with a nail file or a piece of sandpaper. File edges except the pointed end. This step allows moisture to reach the seed easier and will aid germination. Soak the seed in warm (not hot) water for 3-6 hours.
Step 3: Plant the seed in the pot, 1″ deep. Place the seed on its side in the moist, but not soaked compost. Place on a saucer and cover with a clear plastic bag and keep in a warm place like the airing cupboard. The ideal seed starting temperature is around 26°C (80 °F). In 4 – 10 days the seedling will emerge from the soil. The plant all but explode from the soil, growing at a fast pace, even as a seedling.
Step 4: After frosts or any cold nights have gone, plant your seedling outside in a sunny position in a mixture of topsoil and organic matter. Ideally, make a mound 45 to 60 cm wide and at least 20 cm tall. The soil will also need to be well drained. To improve drainage, it is recommended to add a light compost to any hard, compacted soil in the sowing area. This will prevent the roots from rotting.
The plant will grow to a mature height of 0.6 meters and run 3 to 4.5 meters in length. So make sure the plant has a large area to grow. When vines start to establish pumpkins, place straw under the fruits to prevent them from touching the bare ground beneath, as this can cause rotting. The Blue Pumpkins will be ready for harvest in roughly 100 days after first sprouts appear. Cut the stems at least 2 to 3 inches from the actual fruits, otherwise the fruits will rot. Don’t allow harvested pumpkins to get wet. You can collect seeds from the core to establish fresh plants the following year or enjoy them roasted.
How to make a delicious Pumpkin Pie
Cut pumpkin in half, scoop out seeds. Place the two halves skin side up in a roasting pan, bake at 350°F (180°C) till soft, about 1 ½ hr., let cool and scoop out and drain in colander for a few minutes. For 2 cups of puree pumpkin mix together 2 eggs, 1 tablespoon of cornflour, 1 cup sugar, ½ teaspoon each of cinnamon, ginger, nutmeg and 1 ½ cups of milk. Pour mixture into a prepared uncooked pie pastry. Bake in oven 450°F (230°C) for 15 min., then 350°F (180°C) for 40 to 60 minutes or until set. Serve chill with a bit of cream and enjoy! Any leftover pureed pumpkin can freeze in plastic freezer containers for later use.
For roasting seeds
Clean the seeds and dry with paper towel. Preheat oven to 275°F (140°C). Spray a cooking sheet with oil, spread the seeds out in single layer, and salt them, or season them as desired. Place in oven and bake for about 10 to 20 minutes or until light brown, but keep an eye on them.