Good Eating Atlantic Giant Pumpkin and Squash Genetics from Nic Welty Seeds

Some say Atlantic Giant is not suitable for eating. Nic says "Some are very good for eating but proper nutrition improves the food quality."

In my experiments with seeds from Nic Welty, I am particularly interested in eating quality. Nic sent seeds from his largest best tasting squash and pumpkin.

Seeds Received from Nic Welty (12 seeds of each)

Each packet of seeds came with a pedigree sheet of six generations and a sheet giving pollination and other key dates, growth curve, plant dimensions, and much more. For a beginner like me, this information was a great introduction and very useful in my planning. A superb job from a highschool freshman the year he collected this data.

482 Welty 1997 <== 539 (f) Stellpflug 1991 x (m) 946.5 Gerts 1996
very white seeds having pronounced rim average weight =
Squash - Nic expects this to produce pumpkins

561.5 Welty 1997 <== (f) 801 Thomson 1994 x (m) 793 Zehr 1995
very dark tan seeds having no rim at all, thick smooth seeds; ave wt =
Pumpkin Very pretty rotund seeds. Nicest seeds I have seen.
The seed producing this plant was treated with colchicine in 1997 before planing. The pollen came from a plant which grown from a seed which may be descended from a seed treated with colchicine in 1995 prior to planting (Nic is uncertain).

636 Welty 1997 <== (f) 737 Stellpflug 1996 x (m) 539 Stellpflug 1991
pale tan seeds; have rim, ave wt =

231 Welty 1998 <== (f) 917 Zehr 1996 x (m) 1006 Greer 1996
pumpkin light tan seeds, moderate to slight rim, ave wt =
Pumpkin; Nic sent this seed because it was one of his best tasting pumpkins for food use.

1999 Plans for this Seed.

Eating Quality of Atlantic Giant (Squash and Pumpkin)

Brad Walters wrote, "I've never tried to eat them but some have. As I understand it, they contain a lot of water which must be cooked-off first. Other than that, I don't know but I am sure some of the others on this list do. Maybe they can help us answer this question.

Bill Van wrote, " I grew a 414 pounder this year that sit in my gradge untill December. My wife say's it makes the best pumpkin pie she has ever made. I must agree as we eat a full pie each time she puts the first cut into it.

Craig wrote, "I know you can make pies from AG,s but apparently you have to add a little more spice because they,re more bland ? I do know that if you cook up the volenteers when they,re soft ball size just like a squash they are awesome.

George Heyne Rochester, MN, wrote, "This last year we made pumpkin pies, pumpkin bars, pumpkin bread, and candied pumpkin and were pleased with the results. The pumpkin was not as stringy and the taste was very good. The pumpkin came from our 693 pounder. Since the pumpkin came in large chunks, my wife found it much easier to work with.

Nic Welty wrote, "AG fruit are excellent eating. I have made my best pies out of them, and even created my own pie recipe for them. The key is that the best fruit are fully mature, and have dark flesh. Another thing that helps is that I feed the plant a lot of potassium to build up sugars in the fruit, thus making the meat much sweater. Also look for those with fine grained flesh, I have had the best from descendants of the 917 Zehr, and 539 Stellpflug. Happy growing and eating, I have also made pumpkin cheesecake with the AG.

Nic’s Pumpkin Pie

1 9” pie crust (home made is best) 2 cups solid pack pumpkin 2 large eggs ¾ cup brown sugar 1 1/3 cups milk ½ teaspoon salt 1 ¼ teaspoons cinnamon 1 teaspoon nutmeg ¼ teaspoon cloves ½ teaspoon ginger ½ teaspoon vanilla

Beat eggs, add sugar and spices, mix will. Add milk and pumpkin, beat until smooth. Pour into prepared pie crust. Bake 15 minutes at 425. While pie is baking, make topping.


¼ cup brown sugar 2 tablespoons flour 2 tablespoons cold butter ½ teaspoon cinnamon 1/16 teaspoon ginger 1/16 teaspoon cloves ¾ cup chopped walnuts

Stir flour and spices thoroughly, then cut in butter until fine balls form. Add nuts and mix. Remove pie from oven and sprinkle topping on hot pie. Return pie to oven, reduce temperature to 350 and bake for another 40-45 minutes, or until knife inserted into center comes out clean. Serve warm with ice cream, or cool and serve with whipped topping. I freeze my pumpkin, but first I will cook it untill it is soft, and then puree it in the blender to eliminate any strings in the flesh. If you prefer, you can make it without the topping, but that is something to help make it a truly unique pie. Good luck.

Nic Welty

First installed 1999 April 18     Revision #1 1999 April 20
Written by Harold Eddleman, Ph. D., President, Indiana Biolab, 14045 Huff St., Palmyra IN 47164
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