Carving, Baking, and Decorating: Everything You Need to Know About Pumpkin Season

Not All Pumpkins Are Created Equal — And That Matters

Walk up to our pumpkin display any day this week and you'll immediately notice one thing: there are a lot of choices. That's intentional. We carry several distinct types of pumpkins because carving a jack-o'-lantern, baking a homemade pie, and building a front-porch display each call for something a little different — and knowing which one to grab makes all the difference.

The big, round, deep-orange pumpkins with thick walls and flat bottoms are your classic carving pumpkins. They're sturdy enough to hold up to a knife, roomy enough for creative designs, and they look exactly like what you picture when you close your eyes and think 'Halloween.' The smaller, denser sugar pie pumpkins sitting nearby are a completely different animal — their flesh is sweeter, less stringy, and far more flavorful than anything that comes out of a can. And then there are the decorative types: squat, ribbed, pale, or speckled pumpkins that don't necessarily get carved or cooked, but round out a fall arrangement like nothing else can.

How to Pick the Right Carving Pumpkin (and Make It Last)

Picking a carving pumpkin is half intuition and half science. You want a firm, deeply colored pumpkin with no soft spots, no visible mold, and a stem that's still attached and relatively dry. Give it a gentle knock — a hollow sound means good wall thickness for carving. A flat bottom is a bonus because it will sit steady on your porch without wobbling.

Once you get it home, keep it out of direct afternoon sun if possible, and avoid letting it sit in standing water. If you carve early in the week before Halloween, rubbing the cut edges with petroleum jelly or vegetable oil can help slow down the drying and shriveling process significantly. On especially warm fall days, consider bringing carved pumpkins inside overnight. A well-chosen and well-cared-for pumpkin can easily look great for two to three weeks after carving.

We have pumpkins in a wide range of sizes right now at the stand on Barbourville Road — from small enough for a child to carry under one arm to statement-making large ones that anchor an entire front-porch display. Come browse any day between 10 and 6 Monday through Friday, 9 to 6 on Saturdays, or 11 to 6 on Sundays.

Baking From a Real Pumpkin Changes Everything

If you've never made a pie or pumpkin bread using an actual sugar pie pumpkin instead of canned puree, this fall is the season to try it. The flavor is noticeably richer — more complex and genuinely pumpkin-y in a way that canned versions approximate but never quite reach. And the process is simpler than most people expect.

Halve your sugar pumpkin, scoop out the seeds, and place the halves cut-side down on a foil-lined baking sheet. Roast at 375°F for about 45 to 60 minutes until the flesh is completely tender when you press the skin. Let it cool, scoop out the flesh, and blend or process it until smooth. What you're left with is a silky, naturally sweet puree ready for any recipe that calls for canned pumpkin — use it cup for cup as a substitute. One medium sugar pumpkin typically yields enough puree for two standard pies, so it's worth grabbing two or three while they're available.

The seeds you scoop out deserve their own moment, too. Rinse them, toss with olive oil and whatever spices you like — smoked paprika and sea salt is a favorite — and roast them at 300°F for 30 to 40 minutes, stirring occasionally, until golden and crisp. It's one of those small kitchen rituals that makes the whole house smell like fall.

Building a Front-Porch Display That Actually Looks Intentional

The difference between a porch that looks casually decorated and one that genuinely turns heads usually comes down to layering. Pumpkins alone, lined up in a row, feel flat. But when you combine them with complementary textures — a hay bale or two as a base, a cluster of mums in warm yellow and rust tones, a handful of gourds and Indian corn tucked in around the edges — the whole thing takes on a depth and richness that feels professionally styled.

A simple formula that works beautifully: start with one large statement pumpkin off-center, add a hay bale nearby as a riser or seat, then build around it with varying heights. Use smaller decorative pumpkins and gourds to fill gaps, tuck a potted mum or two at the front for living color, and let a few stalks of Indian corn hang on the door or lean against the wall behind everything. The result looks layered and intentional because it is — but it doesn't take long, and every element is available right here at Open Air Market.

We're fully stocked on all of it right now: hay bales, straw, fodder shocks, mums, gourds, Indian corn, and pumpkins of every size. If you're in London or anywhere in Laurel County and you want your fall display to come together in one stop, this is the place.

A Quick Pumpkin Spice Bread Worth Making This Weekend

This recipe comes together in under an hour and uses that fresh pumpkin puree beautifully. Whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves. In a separate bowl, beat 2 eggs with 1½ cups sugar, then mix in 1 cup fresh pumpkin puree and ½ cup vegetable oil. Fold the wet ingredients into the dry until just combined — don't overmix. Pour into a greased 9x5 loaf pan and bake at 350°F for 60 to 70 minutes, until a toothpick comes out clean.

The crumb is moist and dense in the best way, and the flavor from fresh-roasted pumpkin is something you'll notice immediately. A smear of softened butter while it's still warm is really all it needs. This is the kind of thing that disappears fast at any fall gathering, and it freezes well if you want to make a few loaves while sugar pumpkins are still at their peak freshness.

Come See Us This Week Before the Best Ones Are Gone

Pumpkin season has a hard stop date, and October moves fast. Once the best carving pumpkins and sugar pie pumpkins are gone, they're gone for the year. If you've been meaning to come by and haven't made it yet, this week is the time — we're open every single day, and right now the selection is at its fullest.

Open Air Market Produce Stand has been serving London and the surrounding Laurel County community since 1984, and fall has always been one of our favorite seasons to be here. There's something genuinely special about watching families come in together, kids picking out their own pumpkins, parents loading up on pie pumpkins and mums. It's one of the best parts of this time of year.

You'll find us at 1594 Barbourville Road in London, Kentucky, with plenty of parking and a full fall display waiting for you. Whether you're searching for fresh produce in London, Kentucky, or just want to find a great pumpkin near you, stop in and take your time browsing. We'll see you soon.