15+ black pumpkins

Black pumpkins are dark green winter squash varieties that turn nearly black as they mature. Some are Japanese heirlooms, others modern hybrids bred for dramatic color and sweet flavor.

These pumpkins range from tiny decorative mini varieties to small kabocha-type squash. Most weigh between one and eight pounds when ripe. The dark rind color works well in fall displays, and many of these varieties also taste excellent in soups, curries, and baked goods.

‘Black Futsu’ pumpkin

‘Black Futsu’ pumpkin is a small Japanese heirloom that starts deep green and develops a wrinkled, heavily ribbed rind as it matures. The fruits weigh about three pounds and turn a dusky brown color when fully ripe. This variety stores well through winter and has sweet, nutty flesh that works in soups and pies. The pumpkins are round and distinctively ridged, making them good for both cooking and decoration. Seeds mature in 100 to 120 days from planting.

‘Midnight’ pumpkin

‘Midnight’ pumpkin is a mini pumpkin variety with an almost black rind. The hybrid plants grow vigorously and resist common pumpkin diseases. Each pumpkin weighs one to two pounds when ripe. The compact size and dark color make this variety popular for fall tablescapes. Seeds are widely available at garden centers and online seed suppliers.

‘Black Kat’ pumpkin

‘Black Kat’ pumpkin is a mini variety with very dark green skin. The fruits have a flattened round shape with traditional deep ribs. Plants are compact and produce many small pumpkins from midsummer through fall. This variety does best in full sun with consistent moisture. Plant seeds two weeks after the last spring frost date in well-draining soil.

Kabocha pumpkin

Kabocha pumpkin is a small dark green heirloom from Japan, sometimes called Japanese black pumpkin. The rough outer rind hides bright orange flesh with a sweet, fine texture. Each pumpkin weighs three to five pounds when mature. The flesh works well in curries, pumpkin bread, and roasted dishes. Kabocha keeps for months in cool storage, making it a good winter squash for home food gardens.

‘Dark Knight’ pumpkin

‘Dark Knight’ pumpkin is a medium-sized hybrid with a dark green-black rind. The fruits have a pear-like shape with gentle ribs. Most pumpkins reach eight to ten pounds when picked. The darkest color shows on fruits harvested a bit early. This variety stores well and holds its color through the fall season.

Tetsukabuto squash

Tetsukabuto squash is a cross between kabocha pumpkin and butternut squash. The round fruits have wrinkled, very dark green-black rinds. Each squash weighs three to five pounds. The dark color contrasts well with orange pumpkins in fall displays. This variety stores well in a cool, dark location after harvest.

‘Table Queen’ squash

‘Table Queen’ squash is an heirloom acorn squash that doubles as a small black pumpkin. The fruits have acorn-type ribs and stay darkest when picked slightly early. Ripe squash weighs two to three pounds. Store harvested squash in a cool, dark place for best keeping quality.

Yokohama squash

Yokohama squash is a Japanese heirloom winter squash popular in the United States since the 1850s. The wrinkly, irregular fruits have very dark green rinds. The pumpkin-like shape and texture make this variety good for both cooking and decoration. Seeds are widely available from garden suppliers and seed companies.

‘Bonbon’ squash

‘Bonbon’ squash is a hybrid butternut squash with a pumpkin shape and dark green striped rind. Each squash weighs four to five pounds. The plants grow more compactly than traditional butternut squash, making this variety suitable for smaller gardens. The fruits store well after harvest.

‘Batwing’ pumpkin

‘Batwing’ pumpkin has an orange top and a dark forest green bottom that looks dipped in black-green paint. Some fruits are mostly orange, others mostly black. The darkest color shows on pumpkins harvested earlier in the season. Seeds need soil temperatures of 70°F to 80°F (21°C to 27°C) for germination and mature in about 90 days.

‘Cha Cha’ squash

‘Cha Cha’ squash is a dark green winter kabocha-type squash. The fruits weigh four to five pounds and have vertical stripes down the sides. This variety has sweet flesh good for cooking.

Thai Kang Kob pumpkin

Thai Kang Kob pumpkin is a green winter squash that turns dark brown as it matures. Pumpkins weigh six to eight pounds. This heirloom variety has a unique appearance and tastes excellent when cooked.

‘Black Forest’ squash

‘Black Forest’ squash is a small kabocha squash with dark-colored skin. The fruits weigh three to four pounds and have particularly sweet flesh. Sow seeds after the last frost date, or start indoors two to three weeks earlier in separate pots.

‘Miniwarts’ pumpkin

‘Miniwarts’ pumpkin is a yellow pumpkin covered in dark black warts. Each pumpkin weighs about three pounds. The strikingly unique appearance makes this variety popular for fall decorating. Plants produce many pumpkins throughout late summer and early fall.

‘Total Eclipse’ squash

‘Total Eclipse’ squash is a flat, dark green pattypan squash. These small scalloped squash are not traditional pumpkins but work well in fall home decor and autumn cooking.

‘Colorado Sunrise’ pumpkin

‘Colorado Sunrise’ pumpkin is a medium-sized hybrid with mottled pale orange and dark green rind. The fruits grow to eight to twelve pounds when mature.

Growing black pumpkins

Black pumpkins grow like other winter squash varieties. Plant seeds after all danger of frost has passed and soil temperatures reach at least 60°F (16°C). Most varieties prefer soil temperatures between 70°F and 85°F (21°C to 29°C) for best germination. Space plants according to variety, with compact types needing three to four feet between plants and vining types needing six to eight feet. Black pumpkins need full sun and consistent moisture throughout the growing season. Water deeply when the top inch of soil feels dry. Mulch around plants to conserve moisture and reduce weeds. Feed plants with a balanced organic fertilizer when vines start to run, then again when fruits begin to form.

Harvesting and storing dark pumpkins

Harvest black pumpkins when the rind hardens and the stem starts to dry. Most varieties take 85 to 120 days from planting to harvest. Cut the stem with pruning shears, leaving two to three inches attached to the fruit. Handle pumpkins carefully to avoid bruising. Cure harvested pumpkins in a warm, dry location for one to two weeks before storage. This process hardens the rind and heals minor cuts. Store cured pumpkins in a cool, dry place at 50°F to 55°F (10°C to 13°C). Most varieties keep for two to four months under proper storage conditions. Check stored pumpkins regularly for soft spots or decay.