How to Store Pumpkins
Pumpkins store much like other hard rind winter squash, but large fruit are especially prone to bruising and stem injury. Careful harvest and curing make a noticeable difference.
Best storage conditions
Store pumpkins around 50 to 55 F. Moderate humidity, about 50 to 70 percent, is usually best. Do not refrigerate whole pumpkins for long storage because temperatures that are too low can damage quality. Refrigerate cut pumpkin pieces.
How long it keeps
Many pumpkins keep 2 to 3 months, and some specialty or pie types may last longer if well cured. Warm rooms shorten storage life quickly.
Storage methods
Cure pumpkins in a warm, dry, airy place after harvest so skins toughen and small wounds heal. Then hold them on shelves, slats, or cardboard where fruit do not touch if space allows. Root cellar style rooms can work if they are not too damp. Avoid carrying pumpkins by the stem because broken stems increase rot.
Freezing & preserving
Pumpkin can be frozen after cooking and pureeing, and it can also be dried in some prepared forms. For canning safety, use tested USDA or NCHFP methods and avoid canning mashed pumpkin unless a tested recipe specifically allows it.
Tips
Harvest before frost if possible and leave a firm handle attached. Inspect often and use any fruit with soft spots or seepage right away.
General home-storage guidance. For home canning and preserving safety, follow USDA and National Center for Home Food Preservation (NCHFP) guidelines. Page updated Aug 4, 2026.