Transplanting: Germinate at 75–95°F.

Direct Seeding: Sow pumpkins in late spring when the soil temperature is at least 70°F. Pumpkins are highly sensitive to cold temperatures below 50°F, and both the plants and fruit can be damaged by even a light frost. The ideal temperature range for pumpkin production during the growing season is between 65–95°F. Temperatures above 95°F or below 50°F can slow the growth and maturity of the crop.

Transplanting: Sow 2–3 seeds per 2-inch container or plug flat about 3 weeks before transplanting. Thin the seedlings to 1 plant per container or cell using scissors. Harden the plants for 4–7 days before transplanting. Once the danger of frost has passed, transplant them according to the recommended spacing for each variety. Handle the seedlings gently to minimize root disturbance.

Direct Seeding: Sow pumpkins in late spring when the soil temperature is at least 70°F and the risk of frost has passed. Plant 2 seeds at the recommended spacing interval for the variety's vine length, ½–1 inch deep. Once the seedlings are established, thin to 1 plant per spacing interval.

Pumpkins: While pumpkins can tolerate 1–2 light frosts, temperatures below 28°F can damage the fruit. Once the fruit has fully developed its color, clip the handles close to the vine. Avoid handling the fruit by the handles to prevent damage to the skin or rind. Cure the fruit in the field for 5–7 days, or cure indoors by keeping the pumpkins at 80–85°F with good air circulation. For white varieties, move them out of direct sunlight once the foliage begins to die back, and cure them indoors to prevent yellowing. Overexposure to sun after maturity can reduce fruit and handle color quality.

To store, place pumpkins in a well-ventilated area, preferably sheltered from rain, for use in processing such as pumpkin pie mix or for late-season Jack-O-Lantern sales. Pumpkins can maintain good quality for 2–3 months when stored at 50–55°F and 50–70% relative humidity.

Gourds: For C. pepo types, harvest when the color is fully developed and the stems are dry, but before the first hard frost. Cure them out of direct sunlight at 80–85°F with good ventilation for 5–7 days. After curing, wash the fruits, dry them, and seal them with furniture polish for display use. For L. siceraria types, harvest when the stems are dry and the color fades. Keep the gourds on the vine as long as possible, as frost will not harm them. Store them in a dry, well-ventilated area for 3–6 months to fully dry before using them for crafting.