Harvest Time

• Pumpkins are ripe when the rind is hard and the ground color -- the color of the pumpkin that rests on the ground -- turns from white to gold or orange, but allow them to remain on the vine until the weather turns cold. They'll cure in the garden patch and store better. Harvest them when temperatures drop below 50 degrees Fahrenheit or the weather is rainy for more than a few days. Cut the pumpkins from the vine with a sharp knife, leaving a 4-inch stem, which will improve storage.
  
  

Curing Time

• Place pumpkins in a warm, dry location where temperatures are above 75 degrees Fahrenheit, if possible, for up to two weeks. This curing time heals any wounds and hardens the rinds, which will help prevent spoilage.
  
  

Storage

• Once cured, store pumpkins in a cool location with temperatures around 50 degrees Fahrenheit and humidity between 70 and 90 percent. If the air is too humid, pumpkins rot quicker, but in dry conditions the pumpkins become dehydrated and will shrivel up. Set pumpkins on a dry surface, such as straw or wooden pallets, with at least 2 inches between each pumpkin. Store the pumpkins in a single layer rather than stacked and check them frequently, removing any that are soft or rotted.
  
  

Considerations

• Mice and squirrels enjoy pumpkins and may nibble at any stored in a garage or attic. Check pumpkins frequently for signs of rodent infestation. If pumpkins begin to go soft, cut them open and remove the seeds and flesh. Roast the flesh in the oven until soft. Puree then scoop it into plastic freezer bags for longer storage. Frozen pumpkin will keep for up to 12 months.