Orange and white pumpkins


Pie pumpkins are smaller than their Jack-o-lantern decorative pumpkin counterparts, and are edible.

To store pumpkin:

Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze. Under the best conditions, they should keep for 3-4 months.

To prep pumpkin:

Cut open pumpkin. Scoop out the seeds and pulp. Save the seeds to roast.

Colorful pumpkins

To cook pumpkin:

Steam 1-2 inch chunks for 15-20 minutes. Puree or top with butter and use for your pumpkin pie filling. Or you can boil 1-2 inch chunks in salted water until tender, 8-10 minutes. Or cut pumpkin in half, scrape out seeds/pulp, and bake cut-side down with 1/2 inch of water in the pan at 400 degrees for 45 minutes. Then allow to cool and scrape the flesh out and puree in food processor. Pumpkin seeds make a great snack too, baked in some olive oil and salt at 350 degrees until browned. 

To freeze pumpkin:

Cook pumpkin and mash or puree it. Then pour it into ice cube trays and freeze. Pop the frozen cubes into freezer Ziploc bags.

Pumpkins in bushel baskets
Heads of garlic

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