this post was submitted on 24 Oct 2025
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Unfortunately giant pumpkin taste pretty bad,
we'll have to test that theory with a massive pumpkin pie and pumpkin and cream cheese roll
Suppose the pumpkin plant could be bred or genetically engineered to retain the desirable taste of its fruits even at very large sizes.
Would this even improve the caloric yield per acre? Or would the bottleneck be the available energy from photosynthesis? In other words do giant pumpkins take a proportionally larger amount of leaf surface area, such that you're not actually getting any more pumpkin mass per acre than with many smaller pumpkins?
As I understand it normal pumpkins are already pretty high up there in terms of caloric yield, so perhaps there's not much more room to push it.
It might be more efficient per acre, but it’s less efficient per person-hour.
As the weight goes up, the stress on the skin goes up. But the skin doesn’t go any stronger.
So you need to feed, support (literally) and manage them round the clock to control their growth and stop them from splitting and allowing pests and bacteria inside.