Start seed indoors eight to ten weeks before the expected last frost. Sow approximately 5 or 6 mm (1/4 in) deep in clean, lightly moist starting mix. A temperature of 24 to 29°C (75 to 85°F) supports emergence, which may take approximately one to three weeks depending on warmth and the seed lot. After germination, place seedlings under intense light and pot them on once sturdy enough. Harden plants gradually for about one week. Transplant only after frost danger has passed, when soil is warm and nights remain mild. Protect young plants from sudden cold and strong wind during their first days outdoors.
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Fruiting vegetable
Solanaceae
Semences biologiques de légumes-fruits
Organic ‘NuMex Pumpkin Spice’ jalapeño (Capsicum annuum)
Capsicum annuum ‘NuMex Pumpkin Spice’
Organic ‘NuMex Pumpkin Spice’ jalapeño is an open-pollinated cultivar developed by New Mexico State University. Short fleshy thick-walled fruit changes from dark green to vivid pumpkin orange. The name describes colour only; it does not promise pumpkin or spice-blend flavour. University publications report approximately 22,000 to 25,000 Scoville Heat Units, hotter than many commercial jalapeños. Start seed indoors with steady warmth, then transplant after frost into full sun. Fertile freely draining soil, even moisture, and light support encourage harvest. Expect approximately 65 days for green fruit and 80 days for orange fruit from transplanting, depending on conditions. Pick either stage according to the recipe and desired colour.
Quantity
About 25 seeds
Exposure
Full sun
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
annuum
Cultivar
NuMex Pumpkin Spice
Type
Fruiting vegetable
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic ‘NuMex Pumpkin Spice’ jalapeño (Capsicum annuum) is an open-pollinated cultivar developed by New Mexico State University and officially released in 2015. Originating from a cross between ‘Permagreen’ and ‘Early Jalapeño’, it produces thick-walled jalapeño-type fruit that changes from dark green to vivid pumpkin orange. The name refers to this autumn colour, not pumpkin or spice-blend flavour. University publications report approximately 22,000 to 25,000 Scoville Heat Units, hotter than many commercial jalapeños but still variable among fruit. Organic seed supplies a colourful harvest for salsa, grilling, tested pickles, and fresh slices. Its unusual ripe colour makes the harvest stage immediately recognizable in the garden.
Start seed indoors eight to ten weeks before the last frost, approximately 5 or 6 mm deep. Keep starting mix warm and lightly moist without saturation, then provide intense light immediately after emergence. Pot on as needed and harden plants gradually. Transplant only after frost danger has passed, soil has warmed, and nights remain mild. Select full sun, fertile soil amended with mature compost, and reliable drainage. Water deeply when the surface begins to dry, then mulch after soil warms. Light support protects loaded branches. Avoid excess nitrogen, which promotes foliage at the expense of flowers and fruit. In containers, check moisture daily during hot periods and never leave water standing in a saucer.
A cultivar-focused horticultural source lists approximately 65 days for green fruit and 80 days for orange fruit from transplanting. Use these timings as guidance because climate affects ripening. Harvest green for vegetal flavour and firm texture, or wait for pumpkin orange colour and full maturity. Cut stems with a clean tool. Wear gloves if skin reacts to peppers and taste one small cooked portion before seasoning a whole dish. Use fruit in salsa, nachos, grilling, sauces, and tested pickles. Refrigerate fresh preparations and follow a validated recipe for any shelf-stable preserve. Label orange powder or sauce clearly so it is never mistaken for a sweet pumpkin-flavoured product.
Planting guide
From planting to establishment.
Planting depth
5 to 6 mm (approximately 1/4 in)
Spacing / density
Espacer d’environ 45 à 60 cm (18 à 24 po)
Establishment temperature
Approximately 24 to 29°C (75 to 85°F)
Establishment time
Environ 7 à 21 jours selon la chaleur et le lot
Best planting time
Transplant after frost danger when nights are mild
Propagation
Seed
Growing method
Sow indoors eight to ten weeks before the last frost, 5 or 6 mm (1/4 in) deep in clean, lightly moist starting mix. Maintain approximately 24 to 29°C (75 to 85°F) until emergence without saturating the medium. As soon as seedlings appear, provide intense light for a long daily period and maintain good air circulation. Pot on when plants are sturdy enough, then fertilize very lightly. About one week before transplanting, gradually expose plants to outdoor sun, wind, and temperatures. Set them out after frost danger in warmed, fertile, well-drained soil in full sun. Space plants 45 to 60 cm (18 to 24 in) apart. Water deeply when the surface begins to dry and apply mulch after soil has warmed. Avoid excess nitrogen, which promotes leaves at the expense of fruit. A small stake supports loaded branches. Harvest green peppers or wait for full golden yellow colour, then continue picking regularly until autumn cooling. Monitor aphids and spider mites, especially under cover, and begin with suitable cultural controls. Remove badly damaged material and keep tools clean between plants. Check undersides of leaves regularly and isolate affected container plants when practical. Record key dates.
Soil and care
The right conditions.
Exposure
Full sun
Soil pH
Approximately 6.0 to 6.8
Minimum temperature
10°C (50°F)
Watering
Water deeply when the soil surface begins to dry; maintain even moisture without saturation.
Soil type
Fertile, organic-rich, well-drained soil
Fertilization
Incorporate mature compost before planting, then apply balanced fertilizer for fruiting vegetables according to label directions and, ideally, a soil test. Avoid excess nitrogen, which promotes foliage at the expense of blossoms and fruit. In containers, divide applications into smaller doses because frequent watering leaches nutrients more quickly. Never fertilize completely dry potting mix.
Seasonal care
In late winter, sow indoors eight to ten weeks before the last frost and maintain steady warmth until emergence. In early spring, place seedlings under intense light, pot them on, and begin very light feeding only after establishment. As days become mild, harden plants gradually, then wait for warm soil and stable nights before transplanting. In early summer, water deeply when the surface dries, remove weeds, and apply mulch once soil is warm. Install a stake before branches become loaded. During flowering, avoid excess nitrogen and maintain even moisture. In summer, monitor pests, remove genuinely diseased leaves, and pick firm fruit at either green or golden yellow stage. In containers, check water daily during hot periods. In late summer, continue harvesting to support ripening of remaining peppers. Before the first cold nights, gather usable fruit or temporarily protect a container. After the season, remove diseased debris, clean tools, and rotate with crops outside the nightshade family. During prolonged rain, improve airflow and avoid unnecessarily wetting foliage. Remove damaged fruit promptly. Record first harvest dates and the plant response to watering so next year’s culture can be adjusted. Do not compost clearly diseased tissue unless the system reliably destroys plant pathogens. Store unused seed in a cool, dry, clearly labelled place. Review these notes before ordering seed and planning the next indoor sowing date.
Container growing
A controlled environment.
Recommended pot size
At least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter
Choose a stable container of at least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter, with several drainage holes. Fill it with airy vegetable potting mix amended with a moderate amount of compost. Install a small stake at planting so roots are not damaged later. Place the pot in full sun in the warmest sheltegolden yellow part of the patio. Water slowly until excess drains, then wait until the surface begins to dry before watering again. Check moisture daily during heat waves and never leave water standing in the saucer. After fruit set, use vegetable fertilizer at the labelled rate without multiplying applications. Rotate the pot when light comes mainly from one side. Pick firm green or golden yellow fruit regularly to lighten branches and support production. When nights cool, move the container temporarily to a bright protected place without treating the plant as cold hardy. Clean the container and tools at season’s end. Label the container and keep fruit beyond the reach of young children who might mistake it for a fruity hot pepper. During prolonged rain, shelter the pot enough to prevent waterlogging while preserving light and airflow.
Bloom and dimensions
The complete profile.
Flower color
White to greenish white
Foliage color
Green
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small greenish-white blossoms during the warm season
Fruiting
Dark green ripening to pumpkin orange
Harvest
Approximately 65 days green and 80 days orange from transplanting
Garden associations
What to plant with it.
Good companions
Eggplant, carrot, onion, peas, tomato
Avoid planting with
Fennel, kohlrabi
Salsa, nachos, grilling, fresh slices, sauces, and tested pickling
From the garden to inspiration.
Orange ‘Pumpkin Spice’ salsa — Wear gloves and wash two fully orange jalapeños. Remove stems, then chop only one fruit at first. Combine it with three firm diced tomatoes, 60 mL (1/4 cup) chopped onion, 30 mL (2 tbsp) cilantro, and 15 mL (1 tbsp) lime juice. Season lightly with salt and refrigerate for fifteen minutes. Taste a small portion before adding the second jalapeño because reported heat around 22,000 to 25,000 Scoville units exceeds many ordinary jalapeños. Serve with chips or beans. Refrigerate leftovers within two hours and use promptly. This fresh salsa is not shelf-stable; follow a tested recipe for any room-temperature storage. Wash hands, knife, board, and bowls carefully after preparation. To moderate strength, add more tomatoes after the initial tasting instead of claiming the salsa becomes mild. Use a clean spoon for every test and clearly tell diners that the orange fruit is a hot jalapeño. Label the storage container with its date.
Frequently asked questions
Everything toknow.
No. The name refers to the pumpkin-orange colour of mature fruit, not pumpkin, cinnamon, or spice-blend flavour. The cultivar retains jalapeño character and notable heat. New Mexico State University publications report approximately 22,000 to 25,000 Scoville Heat Units. Use it like an elevated-heat jalapeño in salsa, grilling, nachos, sauces, or tested pickles. Taste one small cooked portion before adjusting an entire dish and warn diners. Clear labels prevent orange fruit from being confused with a sweet pepper or pumpkin-flavoured product. Keep prepared sauces away from children and pets. The orange colour is a breeding trait selected for visual distinction and does not change the cultivar into a dessert ingredient.
Yes. Green fruit becomes usable approximately 65 days from transplanting and offers firm texture with a more vegetal flavour. It suits salsa, nachos, grilling, and tested pickling. Fruit left on the plant until approximately 80 days develops the characteristic pumpkin-orange colour and fuller maturity. Heat remains significant at both stages; colour does not guarantee low pungency. Cut stems with a clean tool, wear gloves when needed, and taste cautiously. Before cold nights, harvest remaining sound green fruit rather than risk deterioration, then refrigerate cut or damaged peppers promptly. Record both dates to refine the following season’s indoor sowing schedule. separately.
Yes. Choose a stable container of at least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter, and make sure it has several drainage holes. Fill it with airy vegetable potting mix amended with compost. Place the pot in full sun in a warm, sheltegolden yellow location, then water slowly when the surface begins to dry. Do not leave water standing in the saucer. Moderate fertilizer after fruit set supports the harvest without promoting only foliage. Rotate the container when needed for even light, add a small stake if branches bend under fruit, and check moisture daily during hot windy weather.
A specialist horticultural catalogue lists approximately 65 days from transplanting for green fruit and 80 days for orange colour. Treat these numbers as guidance because soil warmth, nights, light, and watering change the actual schedule. Begin when fruit reaches its jalapeño form, walls feel firm, and colour matches the intended use. Cut stems cleanly and pick regularly. Record transplant date, first green harvest, and first orange fruit. These local observations will improve the next sowing schedule and help decide which peppers should remain to mature before autumn cooling. Gather every sound fruit when nights become persistently cold and refrigerate damaged peppers promptly.
