The Life of a Pumpkin: From Seed to Pumpkin Pie

The Life of a Pumpkin: From Seed to Pumpkin Pie

Over the last few years, Josh and I have really been focusing on learning how to be more efficient with our time on the homestead. And one of the biggest game changers for me has been finding foods that pretty much preserve themselves.

Pumpkins and winter squash have become a huge part of that for us. They store beautifully for months, feed both our family and our animals, and make it possible to be a little more resilient each season.

But you know, life on the homestead doesn’t always look like a tidy “how-to” video. It’s messy, full of lessons, and always changing. So today, I want to take you through what growing, harvesting, and using pumpkins really looks like for us, from seed to pie.

Starting from Seed

It all begins in the early spring when we choose our pumpkin varieties and get them started indoors. I used to start them way too early, about eight weeks before our last frost date, and they always got stunted when I planted them out. Now, I have learned that about six weeks before the last frost is just right.

We always go for good-quality, heirloom seeds when possible. My favorite is Montana Jack, but I also love Connecticut Field, Sweet Meat, and a few butternuts for variety. Even though saving pumpkin seeds can be tricky because they cross-pollinate so easily, I still like to stick with open-pollinated varieties when I can.

One of the biggest lessons I have learned over the years is how important it is to use high-quality seed-starting soil and strong grow lights. In my setup, there is not much natural light, so those grow lights make all the difference in keeping the seedlings healthy and sturdy instead of leggy.

Hardening Off and Planting Out

Before those baby plants go into the garden, they need a little tough love. Hardening off your seedlings is a step a lot of people skip, but it makes all the difference. I start by putting them out in the shade during the day, then gradually move them into more direct sun over the course of several days. This helps them adjust to the wind, sun, and temperature swings before planting.

Pumpkins do not like having their roots disturbed, so be gentle when you transplant them. Here in North Idaho, we have a very short growing season, so we use black landscape cloth to help warm the soil and speed things along. It is breathable, lets the rain through, and helps keep the weeds down too.

We grow our pumpkins on a terraced hillside that used to be completely unusable. It is amazing to see how something that was once eroding and bare now produces so much food for our family. The terraces face the sun, which helps us get every bit of warmth we can in our cool climate.

Harvest Time

By early fall, the vines begin to die back, and it is time to harvest. I usually wait until the first light frost finishes killing off the vines before picking. If you live somewhere warmer, you will want to harvest earlier so they do not start to rot in the field.

When cutting pumpkins, always leave a bit of stem attached. That helps them last longer in storage. And before stacking or storing them anywhere, you will want to cure them. This step is so important because it toughens the skin, deepens the flavor, and helps them store for months.

To cure pumpkins, set them in a dry, well-ventilated place out of the rain and frost for a couple of weeks until your thumbnail cannot pierce the skin. Once cured, they are ready to move inside or into long-term storage.

Family Harvest Days

Harvest days on the homestead are some of my favorite times. They are hard work, but they are also full of laughter, storytelling, and teamwork. Everyone pitches in, from carrying the big pumpkins to singing songs and cracking jokes. And I always make sure there is a little reward at the end, whether that is a family treat or a cozy evening together.

Not every pumpkin comes out picture-perfect, and that is okay. The scarred or misshapen ones go first, either into the kitchen or up to the barn for the animals. Pumpkins are one of our favorite feeds for the livestock because they are nutritious and easy to store.

Processing and Preserving

Once they have cured, I start processing a few pumpkins every week through the fall and winter. I simply cut them in half, scoop out the seeds, and roast them cut side down at 350°F until they are soft (usually a few hours). Then I peel the skin off easily while they are still warm, no fussing with raw pumpkin.

The seeds make great animal feed, too. I dehydrate them until they are completely dry, then keep them in jars. A handful here and there for the chickens, pigs, or cows gives everyone a healthy treat. The seeds can even act as a natural dewormer.

When it comes to preserving pumpkin flesh, my favorite method is freeze drying. It creates a smooth, shelf-stable powder that rehydrates beautifully for pies, soups, and baked goods. Once processed, I vacuum seal it in jars, and it can last for decades, though ours never make it past the next harvest.

From Pumpkin to Pie

As Thanksgiving nears, we always hold what we call “Pie Day.” The whole family gathers in the kitchen to make pie crusts and fillings, an assembly line of laughter, flour, and sweet smells. We make enough pie dough to last us for months, storing it all in the freezer.

My pumpkin pie recipe is simple and comes straight from the same recipe I use for our make-ahead breakfast casseroles. I just add a bit more sugar when it's for dessert. The beauty of using homegrown pumpkins is that they are naturally sweet and rich, so you need very little sugar at all.

And when it comes time to top that pie, a bit of fresh whipped cream with maple syrup and vanilla makes it perfect.

The Heart of Homesteading

That is really what homesteading is all about, not just the growing and preserving, but the connection. From planting the seeds to sharing a slice of pie together around the table, it is about gratitude, nourishment, and family.

Every step teaches us patience, perseverance, and appreciation for the food that sustains us. And maybe that is the real lesson from the life of a pumpkin. It is not just about growing food, it is about growing a life that is full and rooted in the work of our hands.

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