Yes, the days are getting shorter, the nights longer, and the temperatures (finally!) are cooling down to deliver that crisp Autumn aura.
Depending on the variety, it will take a pumpkin 85 to 125 days to grow from a seedling into full maturation. After growing all summer long across the U.S.A., pumpkins, and their squash cousins are now making their seasonal debut at your local super and farmer’s markets as the premier fruits of Fall.
You may be tempted to immediately celebrate the season by running out, selecting, and buying one to add to your seasonal décor or to carve or eat. Go for it! It’s time to have that pumpkin fun.
But, how do we keep these hard-rind orbs from melting into a molten mass of a gooey science experiment? Because of their hard shells, many uncarved pumpkins are capable of lasting throughout the season if kept out of extreme heat and cold. Once carved, however, the clock starts ticking.
Depending on how you will use it, there are some tried and true ways to make your Pumpkin last the season.
If you plan to eat your Pumpkin, take Alton Brown’s advice and pop it in the oven to roast at a good 400 degrees. First, carefully cut the Pumpkin into sections that would fit your oven. Put on a baking sheet or roasting pan and bake until the pumpkin flesh is easy to scoop from the rind. The timing of your bake will vary based on how big your Pumpkin. Put your cooked Pumpkin in a food processor and process away!
If you’re an Instant Pot fan, find a pumpkin that will fit nicely into your pot’s cage. (Small sugar pumpkins are some of the best, though not the only kind that works!). It’s a simple technic to add 1 cup of water and cook at a high-pressure setting for approximately 14 to 18 minutes.
Fresh pumpkin puree can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up from 4 to 6 months and is ready for use in various baking and cooking recipes. Just take a look at our recipe section!
And don’t forget your pumpkin seeds! “Pepitas” are a great source of healthy fats, full of anti-inflammatory agents, and high in magnesium and iron. Sweet or salty, or with a little chili or baked in Sriracha Sauce, there’s a little something for everyone. Baked pumpkin seeds can maintain their crunchiness for up to 1 month if stored in an airtight container. We’re betting that they’ll be eaten in a fraction of that time!
If you’re buying a pumpkin to carve, there is one tried and true way to keep your Jack robust and fester-free. First and foremost, take as much of the pulp out of the Pumpkin as possible. This will help keep insects and critters from finding it a tempting feast. Next, carve your Pumpkin to your heart’s content. When your decoration is just right, spray it with diluted bleach solution. Clorox® recommends a measurement of 3 teaspoons of their disinfecting bleach to 3 gallons of water. If you do not need that much solution, you can cut according to the one teaspoon of bleach to 1 gallon of water ratio. Grab a spray bottle and fill it with the solution, and spray the inside of your Pumpkin and carved edges. The solution will help delay the microbes and bacteria that naturally grow with a fermenting fruit.
If you’re like us, your first thought might be, “what if a critter decides to take a lick or bite out of my sprayed-carved beauty?” Not to worry! Your bleach solution will immediately start to break down when exposed to the air and sun into harmless salt and water. Your carved Pumpkin won’t be toxic, just a bit on the salty side if a critter decides to take a bit. Your Jack is now ready for your LED light and display!
As Fall makes its way to Winter, your Pumpkin’s life will come to its inevitable end. Then it’s time for the compost pile and starting the cycle all over again. Keep your compost turned and healthy, and use it for next year’s batch of grow-your-own pumpkins!
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