From Porch to Pie: Getting the Most Out of Your Homegrown Pumpkins
There’s something magical about seeing your own pumpkins decorating the porch—then turning them into delicious pies for the holidays. With a little care, you can extend their beauty and make the most of your harvest.
1. Cure (or Harden) Your Pumpkins for Long-Lasting Beauty and Flavor
Before setting pumpkins out as décor, proper curing is key to keep them from rotting too soon and to sweeten their flesh for baking later.
Harvest at the right time: Pick pumpkins when they’re fully colored and the rind is hard. The stem should be dry and corky. Cut with pruning shears, leaving 2–4 inches of stem—this “handle” helps prevent rot.
Clean gently: Wipe off soil with a damp cloth. Some gardeners like to wipe with a diluted bleach solution (about 1 tablespoon of bleach per gallon of water) to kill surface bacteria.
Cure for 10–14 days: Place pumpkins in a warm, dry, well-ventilated spot (ideally 80–85°F with good air circulation) such as a garage or covered porch. This toughens the skin, heals small cuts, and concentrates sugars for better flavor.
2. Display Without Damage
Once cured, your pumpkins are ready to shine on the porch.
Keep them dry: Set them on wooden boards, straw, or a mat rather than bare concrete to prevent moisture wicking and early decay.
Avoid direct frost: Light autumn chills are okay, but bring them in if a hard freeze is forecast.
Skip carving: Carving breaks the rind and dramatically shortens shelf life. Use paint or ribbons if you want extra flair.
3. Transition from Décor to Dessert
When porch season is done, it’s time to transform your pumpkins into pie.
Check for firmness: If the skin is intact and the pumpkin feels solid, it’s safe to eat.
Store cool and dry: A pantry or basement around 50–55°F is perfect until you’re ready to cook.
Prepare for baking: Cut the pumpkin in half, scoop out the seeds, and roast cut-side down at 350°F until tender. Puree the flesh and strain if you like a smooth texture. Homemade pumpkin purée also freezes beautifully for later use.
4. Best Pumpkins for Pie and Flavor
While any cured pumpkin can be eaten, some varieties are far better for baking than the large, stringy jack-o’-lantern types.
Sugar Pie (New England Pie): The gold standard—small (2–5 lb), dense, sweet, and easy to roast.
Cinderella (Rouge Vif d’Étampes): Beautiful for porch displays and rich for pies.
Long Pie Pumpkin: Looks like a fat zucchini; its flavor deepens in storage.
Baby Pam or Winter Luxury Pie: Known for exceptionally smooth flesh and natural sweetness.
Jarrahdale or Blue Hubbard: Not true pumpkins but related squash with deep, sweet, orange flesh perfect for pies and soups.
5. Extra Tips
Save those seeds: Roast for a crunchy snack or save some for next year’s planting.
Use the whole fruit: Puree leftovers into soups, muffins, or breads.
Compost the rest: If you can’t use every bit, your garden soil will thank you for the nutrients.
The bottom line: A little curing time and careful porch staging mean your pumpkins can star in fall décor and shine again on the holiday table—no waste, all flavor.