Cool weather increases sugar content and storage life.
Avoid bruising and harvest with the stem on. Storage should be done after pumpkins have been cured. Curing is done for 10 to 14 days at temperatures between 80 and 85 degrees Fahrenheit. If no other area is available, curing may be done near furnace. After curing, store pumpkins at 50 to 55 degrees Fahrenheit and 70 to 75 percent humidity.