Carve It, Bake It, Stack It: The Complete Pumpkin Guide for Fall 2026

Not All Pumpkins Are Created Equal — Here's What You're Actually Looking For

Walk up to our stand on Barbourville Rd right now and you'll see them stacked high and glowing in the September sun — but before you grab the first orange one you see, it helps to know what you're working with. Pumpkins fall into a few distinct categories, and picking the right one for the right job makes all the difference. Carving pumpkins are big, round, and thin-walled — easy to scoop and cut into. Pie pumpkins (sometimes called sugar pumpkins) are smaller, denser, and far sweeter in the flesh. Decorating varieties come in creamy whites, deep greens, and warty textures that look incredible on a porch but weren't necessarily bred for the kitchen.

Knowing this before you shop saves you from trying to bake a watery jack-o'-lantern or carve a stubborn little sugar pumpkin that fights back the whole time. We carry all three types, and our staff is always happy to point you in the right direction if you're not sure which is which.

How to Pick a Carving Pumpkin That Won't Let You Down

The best carving pumpkins have a few things in common: a flat, stable base so they sit without rocking, a firm stem (a dried-out or missing stem is often a sign the pumpkin is aging), and skin that's free of soft spots or deep blemishes. Give it a knock — it should sound hollow and solid, not dull and mushy. Size matters too, especially if you have ambitious carving plans. Bigger pumpkins give you more canvas, but they're also heavier to move and harder for kids to manage on their own.

One trick experienced carvers swear by: choose a pumpkin with a slightly flat face side. Those perfectly round pumpkins look gorgeous in a pile, but a natural flat side gives your knife a much easier working surface. Come browse the full selection any day this week — we're open Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6, with plenty of parking so you can take your time.

Baking From Scratch: Why a Pie Pumpkin Changes Everything

If you've only ever made pumpkin pie from a can, making it from a fresh sugar pumpkin is a genuine revelation. The flavor is deeper, slightly nuttier, and more complex — and honestly, the process isn't as intimidating as it sounds. Cut your pie pumpkin in half, scoop out the seeds, brush the flesh lightly with oil, and roast it cut-side down at 375°F for about 45 minutes until it's completely tender. Let it cool, scoop the flesh away from the skin, and blend it smooth. That's your base — and it's better than anything that comes in a metal can.

From there, the classic spiced custard filling takes over: eggs, cream or evaporated milk, brown sugar, cinnamon, ginger, nutmeg, and a pinch of cloves. Pour it into your favorite pie shell and bake until just set. The hardest part is waiting for it to cool. One medium pie pumpkin typically yields enough puree for a generous single pie, so grab two if you're planning to bake for a crowd or want to stash some puree in the freezer for later in the season.

Pumpkin Seeds: The Part Everyone Throws Away (But Shouldn't)

Don't toss those seeds — whether you're carving or baking, the seeds are one of fall's best little snacks. Rinse them well to separate them from the stringy pulp, pat them dry, toss with olive oil and your seasoning of choice, and roast at 325°F for 20 to 30 minutes, stirring once or twice, until golden and crisp. Classic salted is always a winner, but smoked paprika and garlic, or cinnamon and brown sugar, are both worth trying.

Pie pumpkin seeds tend to be smaller and more tender than the big carving variety, but both roast beautifully. It's one of those small seasonal rituals that makes the whole house smell like autumn.

Building a Fall Display That Stops People in Their Tracks

A single big pumpkin on the porch step is fine. A layered, textured fall display with pumpkins in three sizes, a couple of warty decorating gourds, a bundle of Indian corn, and a hay bale for height? That's the kind of setup neighbors photograph from their car windows. The key is working in odd numbers and varying your heights — stack a short hay bale, set a large pumpkin beside it, cluster a few medium ones around the base, and tuck small white or specialty pumpkins into the gaps like punctuation.

We carry everything you need for that kind of display right here at Open Air Market — pumpkins in multiple sizes and colors, gourds, Indian corn, hay bales, and straw. If you've already picked up mums or a fodder shock this season, pumpkins are what pulls the whole composition together. Mix textures freely: smooth and warty, orange and white, round and oblong. There's no wrong combination when everything is fresh and seasonal.

London, Kentucky has no shortage of beautiful front porches, and fall is absolutely the time to make yours count. Swing by the stand at 1594 Barbourville Rd and give yourself enough time to really look — sometimes the pumpkin you didn't expect to love is the one that ends up being the centerpiece of the whole display.

A Few More Ways to Use Pumpkin Before the Season Ends

Beyond pie, fresh pumpkin puree is surprisingly versatile in the kitchen. Stir it into a pot of chili for body and a hint of sweetness. Whisk it into pancake batter on a slow Saturday morning. Blend it into a creamy soup with chicken broth, a little onion, and a swirl of cream. Bake it into muffins or a quick bread that keeps well on the counter for days. Pumpkin holds moisture beautifully in baked goods, which is why pumpkin bread tends to stay soft longer than most.

The season for truly fresh, locally available pumpkins is shorter than people realize. Once the fall display pumpkins start going soft and the pie pumpkins sell through, that's it until next year. If you've been meaning to bake something from scratch or finally try making your own puree, mid-to-late September is the perfect time to start — not next month.