Cure Homegrown Pumpkins for Long-Term Storage: Step-by-Step Guide

Curing pumpkins is the secret to storing them for months after harvest. When pumpkins are cured in a warm, dry location for about two weeks, their rinds harden, helping prevent rot and moisture loss. After curing, most pumpkins and winter squash can be stored for several months in a cool location.

Pumpkins and winter squash do not have to be enjoyed only in the fall; they’re excellent vegetables to grow for longer-term storage. When properly cured, they can last for months and taste just as fresh. We’ll explain how to harvest, cure, and store pumpkins so you can enjoy your harvest months from now.

One foolproof way for me to identify a ripe pumpkin is by the stem. It will no longer be green and should be hard and shriveled. The stem will look woody or like cork.

When pumpkins are ripe, the rinds will be hard and not easily dented by a fingernail. 

The color of a ready pumpkin will depend on the variety. Some are bright orange, while others, like Casper, are white.

The picture on the left shows a Galeux d'Eysines pumpkin that is not yet ripe. The stem still looks light green. 

The picture on the left shows the pumpkin stem once it is ripe and ready to harvest. Note the woody appearance.

• Hard rind

• Mature color

• Woody stem

• Before frost 

To harvest, cut the pumpkin stem at least 2 inches from the pumpkin top. Use a sharp knife or pruning shears. Leave a long stem so the pumpkin will cure and last longer. Don’t pick up pumpkins by the stem, as it could break off. A pumpkin missing its stem will start rotting sooner.

Note about frost: When pumpkins are picked after a frost, they won’t last long in storage. If you want your pumpkins to last as long as possible, you’ll have to harvest them before the first frost. 

You’ll want to ensure your pumpkins don’t have any damage that will contribute to rotting. Look for signs of rot, insect damage, or cracked rinds. When holes go deeper than the surface skin, the pumpkins will start rotting instead of curing.

If you find damaged pumpkins, discard them or use them without curing. If they cracked or had recent damage and don’t have mold, they can be cut and cooked. Cooked pumpkin and squash can then be eaten or stored in the freezer.

Inspect your pumpkins for:

Insect holes

Soft spots

Cracked rinds

Pumpkins should be cured in a warm, dry environment at 80°F to 85°F for about 10 to 14 days. This period of warmth will result in a thicker skin necessary for long-term storage. 

If conditions are warm and dry outdoors, you can leave them out in the sun. 

Sometimes our weather cooperates, and we can place our pumpkins near the barn where they stay warm and dry. We check them every few days and rotate them to make sure there aren’t any damaged spots we missed. 

It’s also important to keep squash and pumpkins away from raccoons and other animals that will want to take a bite.

When curing pumpkins outside isn’t feasible, you can place them indoors. Find a warm place like a home furnace room or closet where temperatures will stay in that 80 to 85ºF range. Continue to check on them and rotate them as they cure.

Curing usually takes 10 to 14 days. Watch for the outer skin to become harder and for small cuts and nicks to heal. The temperature, humidity, and size of the pumpkin will determine the exact number of days it will take to fully cure. 

After the 2-week curing process is complete, the pumpkins can be moved to a cool, dry area for long-term storage. Pumpkins and squash will last in storage for 1 to 6 months under the right conditions. 

Wipe the outside of the pumpkins to clean off any wetness, soil, or debris. Only use a dry brush or cloth. You want to avoid moisture at this point.

Place the pumpkins in a single layer on straw or wood. Leave space between pumpkins so that they are not touching. 

Storing pumpkins directly on concrete is not a great option as it can be too cold and hold on to moisture.

We place our pumpkins on a wire rack in the basement. It’s not as cold as we would like, but it works for several months. 

Don’t store near apples or other fruit that releases ethylene gas.

Ideal storage for cured pumpkins is a temperature between 50 and 55ºF and 50 to 60 percent humidity. Temperatures below 50ºF are too cold. 

Basement

Cellar

Garage - not freezing

Pantry

Cool closet

Don’t stack pumpkins and don’t let them touch. This gives them airflow and limits fungal spread. 

Don’t place them directly on concrete. Put straw underneath or place them on boards or wire racks.

Inspect often. Check that there isn’t any rot and remove pumpkins that have started to deteriorate.

Variety   Typical Storage Life

Jarrahdale                  4 to 6 months 

Acorn                         1 to 2 months

Butternut                    2 to 6 months

Delicata                      2 to 3 months

Tromboncino              4 to 6+ months

Cinderella                   4 to 6+ months

Galeux d’Eysines        4 to 6 months

Winter Luxury             2 to 4 Months

Small Sugar                2 to 4 months

Connecticut                1 to 2 months

Big Max                      1 to 2 months

Atlantic Giant              1 to 2 months

Pumpkins are beautiful in the fall, but they have many uses beyond just decor. Once you learn how to cure and store them, you’ll have fresh pumpkins for soups, pies, cakes, cookies, and more.