Harvest with at least an inch of stem remaining or it will decay quickly. Pumpkins should not be stored in the refrigerator or in a damp place. Moisture causes rapid deterioration. Whole unblemished pumpkin can be stored for 3 to 6 months at 45 to 50 degree temperatures. The orange-flesh is a dead giveaway that pumpkin is a source of beta carotene which is a powerful antioxidant.
Beta carotene is converted to vitamin A in the body.
Vitamin A is essential for healthy skin, vision, bone development and many other functions. Pumpkin is also a tasty source of carbohydrates and potassium. Peeling pumpkin can be a challenge to the novice. To open, place the pumpkin on newspaper and insert the tip of a chef knife or break it open by cracking on a hard surface. Scoop out the strings and seeds and discard, unless you plan to roast the seeds.