All About Pumpkins

Created December 8, 2016
pumpkin patch with a large pumpkin in front view
Turn pumpkins into just about anything — no wand needed. MORE+ LESS-

Nothing spells fall like a giant orange pumpkin! When the temperatures start dropping and the leaves start changing, use this fall staple in everything from decorations to soups, from entrees to desserts.

Types | Variety | Picking | Roasting Seeds | Storing | Recipes

Which Pumpkin’s Which?

Field pumpkins: Big, oval and easy to carve, they’re perfect for classic Jack-o’-Lanterns. But when it comes to eating, pass on these – they’re tough, stringy and watery.

Sugar pumpkins: Smaller and rounder with fine-grained flesh and delicate flavor, they’re perfect for soups, stews, roasts, pies, cookies and cakes. Pick your own at a local pumpkin patch (while you’re there, grab some of the best fall produce like apples, pears, plums and winter squash). And have some fun while you're there – some patches offer hay-rides, corn mazes and more.

Variety is the Spice

Carving: Bigger field varieties like Connecticut Field, Baby Boo (cute isn’t it?), Spooktacular (even better!), Big Max, Cinderella and Atlantic Giant are your best bets. Don’t miss our pumpkin carving templates of fun characters, including the Doughboy™!

Cooking: Look for names like Sugar, Cheese, Pie, Baby Bear and Winter Luxury – all perfect for eating. They’re smaller (about 2 to 5 pounds), but they can be carved, too.

Decorating/Serving: All types of pumpkins make terrific containers for soups, stews and casseroles. Just scoop out the seeds and string first.

Fun idea: The early settlers baked what’s now called pumpkin pie by filling a hollowed pumpkin with milk, eggs and spices, and then resting it in coals to cook. Mmmm!

5 Tips for Picking the Perfect Pumpkin:
  1. Look for color and firmness. Pick pumpkins when they’re brightly colored, firm and fully mature (they won’t ripen off the vine).
  2. Make sure they don't have any nicks or cuts. The skin should be hard enough to resist puncture by a thumbnail.
  3. Handle with care. Don’t pick a pumpkin up by its ‘handle.’ Cut them from the vine with a sharp knife or garden shears or scissors.
  4. Keep it indoors. Pumpkins are still alive even after they’re harvested. Once you have your pumpkins home, don’t leave them outside, especially if it’s cold or raining. If you can, store them in a well-ventilated place for a week or two. This protects them against rot so they’ll last longer.
  5. If one of the pumpkins you’ve picked isn’t perfect, there are several things you can do to salvage it: 
Roast Them Up!

Pumpkin seeds are a free bonus! They’re great simply salted or tossed with raisins, dried fruits and nuts for a snack. Check out one of our recipe for roasting seeds!

3 Tips for Storing Pumpkins: 

  • Stay out of the sun. Store fresh pumpkins away from direct sunlight.
  • Keep them cool. Refrigerate perishables, prepared food, and leftovers within 2 hours. Put leftovers in shallow Ziploc containers for quick cooling. Keep your refrigerator temperature at 40°F or below.
  • Freeze it. If you don’t plan to use the meat of the pumpkin for cooking right away, cut it into cubes and freeze it for later in a Ziploc freezer bag. To help prevent freezer burn, put your food in bag and lay it flat. Press as much air as you can out of the bag. Close the bag seal until one inch remains open. Press the remaining air out of the bag; then seal the bag completely. Keep your freezer temperature at 0°F.