The smaller sweet pumpkin or pie pumpkin is best for cooking. The flavor and texture are much more suitable for baking and it is served up annually in pumpkin pie at Thanksgiving. Select heavy unblemished pumpkin that is free of cracks and soft spots and has a deep orange color. 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.