AAS WINNER DETAILS
Winner Type: National
Variety Name: Blue Prince F1
Common Name: Pumpkin
Type: Edible – Vegetable
Breeder: Seeds By Design
Close Market Comparison: Jarradale, Blue Harvest F1
Duration Type: Annual
Light Needs: Full sun
Water Needs: Dry to normal
Season Type: Warm season
Staking Required: No
Foliage Color: Green
Plant Habit: Trailing vines 5+ feet
Plant Height: 18 inches tall vines
Fruit Color (Harvest): Light blue skin with bright orange flesh
Fruit Shape: Flattened round
Fruit Size: 12 inches in diameter
Fruit Weight: 9-10 pounds
Fruit Flavor Description: Sweet, savory
IN THE GARDEN
Garden Spacing: 1 – 2 feet
Days To Harvest (Sowing Seed): 110
Days To Harvest (Transplant): 90
Plant Spread: Up to 5 feet
Disease Resistances or Tolerances: PM tolerance, Southern root rot resistance
HOW TO GROW
Sow seeds in garden setting leaving enough of room for five-foot vines. Plant as soon as soil temperatures reach 65 degrees to ensure maturity in 110 days. Seed in sunny location. Vigorous trailing vines produce 7-9 pound beautiful blue flattened pumpkins with wonderful deep orange flesh.
- “Overall, if I was looking for a blue pumpkin to display AND eat, I’d pick this entry every time!”
- “Smooth and creamy texture of flesh is nice.”
- “Very decorative size, shape and color.”
- “Entry was the first to flower and fruit and had the largest fruit. It was also the most consistantly shaped.”
- Really enjoyed trialing this variety. Much earlier maturing than the comparisions, which I think should be worthy of mentioning since an early variety that lasts through the season is a huge bonus! Flavor is excellent!”
Mickey Penrod –
Homemade Fresh Pumpkin Pie made with #AAS Blue Prince.
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Prep:20 mins Cook:40 mins Total:1 hr Yield:1 pie
Homemade Fresh Pumpkin Pie
Pastry for Single-Crust Pie:
1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll the dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
To prepare the mashed pumpkin: Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut the pumpkin into chunks. In a saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool, and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.
© Copyright 2020 allrecipes.com. All rights reserved.
Printed from https://www.allrecipes.com 12/02/2020
Mickey Penrod –
Great fresh pumpkin pie for Thanksgiving! AAS Blue Prince