The first important step is harvesting them. They should not be picked while they are still soft. Green or immature pumpkins usually will last only a few weeks at normal house temperature before they begin to shrivel or mold. Pumpkins should be fully colored with a fairly hard rind.

Picking is generally best done at the end of the growing season -- after the vines have withered and the stems have actually turned brown and begun to dry. Regardless of what the poet says, you do not want to see frost on the pumpkin, so harvest before we get freezing night temperatures.

Use a sharp knife or pruning shears to cut the pumpkins and gourds from the vine. Always be sure to leave about 2 – 4 inches of stem. Don’t break the stem from the fruit, since this can encourage decay.

Wash the fruits in warm, soapy water to remove any traces of soil that may be adhering to them. Then rinse them in a diluted household disinfectant solution. For this purpose a five to ten percent chlorine bleach solution works fine (one part bleach to ten parts water). This rinse will destroy the fungi and bacteria, which are the prime agents of spoilage.

After wiping off any excess disinfectant, the pumpkins and gourds can be spread out on layers of newspaper or on window screening, pallets or in my case something I found in the barn. The essential thing is to arrange a situation that will provide good air circulation.

Cure them for a week or two where it is warm – at least 70°F. This will toughen the skin and heal surface cuts. Then store in the attic, basement, garage or shed. Whatever area is chosen should be dry, provide good air movement and have temperatures between 45 and 60°F.
The pumpkins are then ready for decorating, carving or eating.