PumpkinShelf Life, Storage, and Spoilage Guide
Pantry
1-3 months
Store whole, uncut pumpkins in a cool (50-55°F or 10-13°C), dark, dry place with good air circulation. Do not store directly on concrete floors.
Refrigerator
Not RecommendedNot recommended
Whole, uncut pumpkins are best stored at cool room temperature or pantry conditions. Refrigeration is not typically recommended for whole, uncut pumpkins as it can cause chilling injury and reduce shelf life.
Freezer
Not RecommendedNot applicable
Whole, uncut pumpkins are not suitable for freezing. Only cooked or pureed pumpkin should be frozen.
Signs of Spoilage
- Soft spots or mushy texture
- Mold growth (fuzzy white, green, or black spots)
- Off-odor or sour smell
- Slimy or sticky surface
- Significant discoloration
Room Temperature Safety
40°F–140°F (4°C–60°C)
Always keep cut or cooked pumpkin out of the temperature danger zone. Refrigerate promptly after preparation or cutting.
Safe Handling
Wash whole pumpkin thoroughly with clean, running water before cutting.
Once cut, raw pumpkin should be refrigerated promptly in an airtight container for 3-5 days.
Cooked pumpkin or pumpkin puree should be refrigerated in an airtight container for 3-4 days.
For freezing, cooked pumpkin or pumpkin puree can be stored in airtight containers or heavy-duty freezer bags for 10-12 months.
Reheat cooked pumpkin dishes to an internal temperature of 165°F (74°C).