Pumpkin Sweet is a large, squarish, ribbed yellow to green apple with a golden brown blush on the sunny side. Patches of russeting at the top are common. The surface is covered with many raised lenticels, natural spotting on the peel that allows respiration. Its firm creamy-colored flesh offers a crisp sweetness. However, this extra sugary, extra acidic apple lacks a strong flavor. Although it is not a fresh-eating favorite, Pumpkin Sweet excels in the culinary department, especially for baking and preserving. In combination with other fruits, like quince, it makes a superb apple butter. They are ready for picking in late September to early October.
Discovered: 1830s Manchester, Connecticut
Harvest: Late Season
Pumpkin Sweet, also known as Pound Sweet, owes its beginnings in the early 1800s to S. Lyman of Manchester, Connecticut, but has tended to be more popular in the South. The origin of this heirloom is unknown.