As autumn sets in, orange and gold leaves paint the landscape and pumpkins arrive on front doorsteps. As a quintessential symbol for the season, pumpkins not only add charm but also require proper care to last. Virginia Cooperative Extension agriculture extension agents Ashley Edwards and Sarah Sharpe share their expert advice on choosing, preserving, and repurposing your pumpkins this fall.
Choosing the right pumpkin
“The best pumpkin to purchase is one that has a firm, dark attached stem,” says Edwards. “The fruit will be a deep, solid color appropriate for its variety. The rind of a mature pumpkin should be hard and difficult to puncture with your finger.”
When selecting pumpkins, Edwards advises against picking ones with bruises, rot, mold, or pest damage, as they won’t last long. “Weak stems can accelerate decay and often fall off entirely. Be sure to avoid carrying pumpkins by the stem, as it can break easily.”
Expanding your pumpkin’s shelf life
If you are looking to store your pumpkin in an attempt to extend its shelf life after harvesting, you should “wash your pumpkin with cool, soapy water and rinse in a 10% bleach solution (9 parts water – 1 part chlorine bleach),” Edwards emphasizes. If properly stored in a well-ventilated, dry area away from rain or frost, your pumpkin can last for several weeks, or even up to a few months.
Sharpe adds that keeping the pumpkin out of direct sunlight and ensuring it’s dry is key to extending its shelf life. “I recommend wiping pumpkins down with disinfecting wipes or spray once per week,” she says, as this helps prevent bacterial growth.
Preventing rot after carving
Carved pumpkins often spoil quickly, but that can be avoided with a simple step. “After carving, submerge the pumpkin in a 10% bleach solution or spray it onto the cut surfaces and inside the pumpkin,” says Edwards. “The bleach kills bacteria that lead to mold and decay, helping your carved pumpkin last longer.”
Sharpe adds another tip: “You can try putting petroleum jelly or a sealant on the cut parts to slow down evaporation and help the pumpkin last longer.” She also recommends waiting until as close to Halloween as possible to carve since “as soon as you cut into that pumpkin, the water in the cells starts to evaporate, weakening the pumpkin.”
What to do with pumpkin scraps
Once your pumpkin’s time is up, don’t let it go to waste. Both Edwards and Sharpe emphasize the usefulness of pumpkin seeds, which can be roasted for a tasty snack or saved for next year’s garden. Sharpe notes that “pumpkin seeds are a very healthy and nutritious snack” and suggests also using air-dried or roasted seeds in bird feeders. For the rest of the pumpkin, Edwards encourages composting, as rotting pumpkins make a great nitrogen source for your garden.
Local farms and animal resources are also great places to donate your pumpkin scraps. That being said, Sharpe warns, “If you’ve used any substances like oils or paints to preserve the pumpkin, they shouldn’t be fed to animals.”
Pumpkin treats
Can’t get enough pumpkin in your life? “Pumpkin treats are a fall favorite. When selecting pumpkins for baking, choose a smaller ‘sugar pumpkin’ or ‘pie pumpkin.’ They are sweeter, less stringy, and better for baking.” Edwards emphasizes.
— Written by Meredith Murphy
About Edwards
Ashley Edwards is a lifelong resident of Carroll County, born and raised on her family’s vegetable farm. She joined Virginia Cooperative Extension in May 2017 as the Commercial Horticulture Extension Agent for Carroll, Grayson, and Wythe Counties. She serves the needs of producers including the production, harvesting, marketing, and distribution of vegetables, small fruits, tree fruits, alternative specialty crops, and greenhouse crops. Edwards also works with growers to assist them in attaining food safety certification in national Good Agricultural Practices (GAP) programs, as well as to comply with the Food Safety Modernization Act’s Produce Safety Rule.
About Sharpe
Sarah Sharpe grew up in Madison County on her family’s pork, beef, hay, and row crop farm. She currently serves as the Agriculture and Natural Resources Agent at Virginia Cooperative Extension with a focus on local foods and horticulture. She also has experience starting and running small businesses as she started a pick-your-own pumpkin patch on her family’s farm when she graduated from college!
Interview
To schedule an interview with one or both of these experts, contact Margaret Ashburn in the media relations office at mkashburn@vt.edu or 540-529-0814.
