Harvest pumpkins after the rind is hard enough to resist puncturing by a thumbnail. Cool weather increases the sugar content and storage life. Avoid bruising and harvest with the stem on.
Storage should be done after the pumpkins have been cured. Curing is done for 10 to 14 days at temperatures between 80 and 85 degrees. If no other area is available, curing may be done near the furnace. After curing, store pumpkins at 50 to 55 degrees and 70 to 75 percent humidity. Pumpkins will keep to 2 to 3 months. Chill injury occurs at temperatures less than 50 degrees.