Keep the spooky spirit going all October long by learning how to preserve pumpkins.
With October comes all kinds of beloved fall traditions: spooky movies, Halloween candy, pumpkin spice lattes and hearty casseroles. But there’s one October hallmark we start getting excited about long before the leaves start to change colors—and that’s pumpkin carving.
Whether you go for the traditional triangle eyes and a toothy grin or mix it up with some truly artsy designs, there’s no denying the fun of turning that orange orb into a Halloween icon. But if you look up how long pumpkins last, you’ll find out that the answer is…not very long. Of course, you want to keep that delightful creation fresh all throughout the month. So if you’re wondering how to keep pumpkins from rotting, you’ll be happy to know there are some easy ways to do so!
First, you need to start with a healthy pumpkin. Make sure there are no soft spots or discolored areas, and avoid any gourd that’s too bruised. To know exactly what to look for, check out our guide to picking the perfect pumpkin before you head to the patch!
To keep your pumpkins looking brand-new throughout October, just fill a large tub with 10 parts water and 1 part vinegar. Let the gourds soak for 20-30 minutes in the bath, then pull them out and let them air-dry. Voila! You’ve got some pretty pumpkins that definitely won’t show their age.
Why does this work? The vinegar kills fungus, making it hard for the pumpkin to rot. That’s why vinegar-soaked pumpkins look so new; they’re unblemished by the grossness that inevitably befalls their untreated peers. And best of all, this method is safe for wildlife, too, so if a squirrel or bird thinks your pumpkin is a tasty snack, they can chow down safely. (Hopefully this doesn’t happen until after Halloween.)
You can also follow these steps to keep your carved pumpkin looking fresh as the day it was cut:
Put the pumpkin in the refrigerator when it’s not on display.
Coat it in clear acrylic spray to keep it safe from bugs and bacteria.
Use battery-operated lights rather than candles to reduce the amount of heat its exposted to.
How to Preserve an Uncarved Pumpkin
There’s another way to keep pumpkins from rotting—and you’ve probably got what you need for it in your medicine cabinet. Yep, you can use petroleum jelly to keep pumpkins fresh! For whole pumpkins, rub petroleum jelly all over to keep ’em from going bad and keep pests away. (For carved pumpkins, spread the jelly into every nook and cranny, too!)
Nuts and Seeds Trail MixA filling blend of nuts, seeds, chocolate chips and dried fruit keeps you healthy by the handful. —Kristin Rimkus, Snohomish, Washington
Fresh Pumpkin SoupThis appealing soup harvests the fall flavors of just-picked pumpkins and tart apples and is sure to warm you up on a crisp autumn day. I top the creamy puree with a sprinkling of toasted pumpkin seeds. —Jane Shapton, Irvine, California
Sesame-Garlic Pumpkin SeedsThis "everything" mix of pumpkin seeds with other seeds and seasoning is a fun treat—a lively way to use the seeds left over from your Halloween jack-o’-lantern! —Danielle Lee, West Palm Beach, Florida.
Honey-Squash Dinner RollsPuffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
Maple Morning GranolaHere, salty and sweet ingredients combine for an easy, wholesome breakfast or snack. Hosting a kids holiday party? Pack the granola into treat bags and present them as take-home favors. —Elizabeth Godecke, Chicago, Illinois
Avocado Goat Cheese TrufflesGive guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California
Caliente Cheese CrispsTo fire up the crowd, I pack these homemade crackers with bacon, pumpkin seeds and French-fried onion rings. Dunk them in picante sauce. —Jeanne Holt, Mendota Heights, Minnesota
Pumpkin Pie-Spiced GranolaMy husband says this granola with pumpkin and spices tastes like a bite of real pumpkin pie, and it’s a whole lot quicker to make. —Sarah Ozimek, Oconomowoc, Wisconsin
Festive RiceMy mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds and cayenne. We wound up with a sweet and spicy crowd-pleaser. —Lisa de Perio, Dallas, Texas
Apple Walnut SaladThe pumpkin seeds and homemade dressing make this salad so special—and healthy, too. Add leftover turkey and you’ve got a main-dish salad. —Bjorg Martin, Noblesville, Indiana
Garlic Pumpkin SeedsWondering what to do with all those pumpkin seeds guests will be scooping out at your pumpkin-carving party? This yummy, microwave-easy recipe is the answer! Save some for yourself before they're gone! —Iola Egle, Bella Vista, Arkansas
Quinoa-Stuffed Squash BoatsMy colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin
Brandied Blue Cheese SpreadPour on the holiday spirit with a splash of brandy and three kinds of cheese. Pumpkin seeds, or pepitas, are a crunchy topping for the smooth spread. —T.B. England, San Antonio, Texas
Seeded Butternut Squash BraidCrunchy, green hulled pumpkin seeds (better known as pepitas)add a slightly nutty taste to this rich and moist bread. Because of their high oil content, pepitas can spoil quickly. Make sure you store them in the freezer to keep them fresh. —Cheryl Perry, Hertford, North Carolina
Spiced Sweet Potato SoupThis Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. —Lisa Speer, Palm Beach, Florida
Pumpkin Seed Cranberry BiscottiHints of pumpkin seed and almond give this biscotti recipe a wonderful flavor that's just right for fall. Try one with a cup of coffee or hot cocoa! —Nancy Renner, Eugene, Oregon
Trail Mix ClustersThese delicious snacks make wonderful gifts, and although they look and taste like they came from an expensive chocolate shop, they couldn't be more guilt-free. The dried fruit and nuts are heart-healthy and full of fiber. Bet you can't eat just one! —Alina Niemi, Honolulu, Hawaii
Mocha Pumpkin SeedsRoasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius at any time of year. —Rebekah Beyer, Sabetha, Kansas
Roasted Butternut Squash PanzanellaSquash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
Pumpkin Seed ToffeeMy kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. —Suzanne Earl, Spring, Texas
Maple Apple Baked OatmealI've tried a number of different types of fruit for this recipe, but apple seems to be my family's favorite. I mix the dry and wet ingredients in separate bowls the night before and combine them the next morning when it's time to make breakfast.—Megan Brooks, Saint Lazare, Quebec.
Great Grain SaladI can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon
Slow-Cooker Sweet Potato SoupI love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
Creamy Pumpkin HummusI love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Dairy Freed
Fennel Wild Rice SaladThis is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! —Aimee Day, Ferndale, Washington
Emily adores both food and writing, so combining those passions as a writer for Taste of Home makes perfect sense. Her work has also appeared in Birds & Blooms and on TV Insider. When she’s not eating peanut butter straight from the jar, you'll find her running or birdwatching. Emily is currently a journalism graduate student at the University of Missouri.
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Updated: Oct. 18, 2022
