Wee Be Little Baby Pumpkin

120 days. Cucurbita pepo. The perfect variety for the children's garden, these petite Pumpkins weigh in at one half to one pound. Wee Be Little is produced on a bush, taking up less space than the big, rambling types. Eight feet is enough to grow loads of little Pumpkins, perfect for carving by young ones. The breeders have thought of everything, for the flesh is thick, tasty and sweet, making Wee Be Little great for Pumpkin muffins, breads or pies, and they store especially well. Seed specialist Lance Frazon's daughter, Shaylynn, made a wonderful Pumpkin cake with a recipe she was given at school. The whole family was delighted with the results of 9-year old Shay's culinary prowess (with her father's supervision). Here we go: in a large mixing bowl, slowly beat together 2 cups Pumpkin puree, 4 eggs and 1 cup vegetable oil. In another bowl, whisk together 1 2/3 cup sugar, 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon and 1 teaspoon salt. Slowly, add the dry ingredients to the Pumpkin mixture in three parts, mixing to just combine into a smooth batter. Pour it into an ungreased 13 x 9 inch pan. Bake at 350°F for 25 to 30 minutes. Cool the cake to room temperature and top with your favorite cream cheese frosting recipe. Here is Shay's favorite frosting: beat together 2 cups Pumpkin puree and an 8-ounce bar of softened cream cheese. Add 2 cups confectioners sugar and some ground nutmeg~slowly beat until creamy. Fold in a cup of freshly whipped cream until blended. Frost and enjoy! (OP.)

One packet of about 12 seeds
In stock
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