Little Greenseed Pumpkins are grown for their hull-less, medium-dark green seeds, which are used as a snack seed.
The seeds are usually plump and can be eaten raw or roasted.
The pumpkins are round, with a stout handle on them. They have a tough but thin light-orange rind with flecks in the colour. Each pumpkin will weigh an average of 450g (1 pound) and be 15 to 20 cm (6 to 8 inches) in size, but can grow to be 1 to 1.5 kg (2 to 3 pounds.)
The pumpkins have many small to medium sized seeds densely packed in the seed cavity in the middle, which has almost no hollow space. Consequently, the pumpkins are heavy for their physical size.
The plants have long vines with small leaves, and will produce 6 to 8 pumpkins per vine.
History Notes
Little Greenseed Pumpkins were developed by Ken Ettlinger at Flanders Bay Farm, 1372 Flanders Road, on the north tip of Long Island, New York.
One of the ancestors was Baby Pam pumpkin, and consequently, the initial pre-release name for the pumpkin was Pamela Greenseed.