A Complete Guide to Selecting, Carving, and Cooking With Pumpkins

Look for one that's firm, heavy for its size, and evenly colored, skipping any with bruises, soft spots, or blemishes.

A sharp knife or purpose-made carving tools make the job easier. Cut an opening in the top or bottom to scoop out seeds and flesh with a large spoon or by hand, saving the seeds for roasting. Stencils or templates help with more intricate designs, and it's worth supervising children closely during carving to avoid injury.

Applying petroleum jelly, or a water-and-bleach mixture, to the cut edges helps prevent drying out and mold. Keeping the pumpkin in a cool, shaded spot when it's not on display also helps it last longer.

Rinse and thoroughly dry the seeds, toss with olive oil and seasonings like salt, paprika, or cinnamon, then spread on a baking sheet and roast at 300°F until golden, stirring occasionally.

Fresh pumpkin works in everything from soups and stews to pies and muffins. To make puree, cut the pumpkin into chunks, remove the skin, and steam or boil until tender before mashing or blending. Canned puree is a convenient substitute for most recipes.

Whole, uncut pumpkins keep for several weeks to a few months in a cool, dry place depending on the variety. Once cut, pumpkin should be refrigerated and used within a few days.

Paint pumpkins, add embellishments like glitter or ribbon, or stack them in creative arrangements. Battery-operated LED lights make a safe, long-lasting alternative to candles inside a carved pumpkin.

LED candles reduce fire risk compared to real flames inside a carved pumpkin, and lit pumpkins should stay away from flammable materials and never be left unattended.

Pumpkin guts and leftover pieces can go straight into a compost bin instead of the trash.

Sugar pumpkins work well for pies, butternut squash is a good choice for soups, and decorative gourds add variety to fall displays, so it's worth experimenting with a few different types each season.