Pumpkins Every Which Way: Carving, Decorating, and Baking Your Best Fall Yet
Whether you're scooping out a jack-o'-lantern, baking a pie from scratch, or stacking gourds on your front porch, pumpkins are the heartbeat of fall — and right now Open Air Market has them in every shape and size you need.
It's Officially Pumpkin Season — and We Have All of Them
Walk up to Open Air Market Produce Stand on Barbourville Road right now and the first thing that hits you is the sheer variety of pumpkins spread out front. Big round carvers. Squat little sugar pies. Pale Cinderella-style decorative pumpkins with their deeply ribbed skin. Warty gourds tucked in alongside. It's the kind of display that stops you mid-stride and reminds you — oh, it really is fall.
Not all pumpkins are created equal, and that's actually what makes this time of year so fun. The right pumpkin for your front porch is not necessarily the right one for your Thanksgiving pie filling. Knowing the difference means you go home with exactly what you need, and right now we have the full lineup waiting for you, seven days a week.
Choosing the Right Pumpkin for Carving
For jack-o'-lanterns, size and wall thickness matter more than anything. You want a pumpkin that's large enough to give you creative room but not so thick-walled that your carving knife feels like it's going through concrete. Classic tall or globe-shaped orange pumpkins in the 10- to 20-pound range hit that sweet spot perfectly — sturdy enough to hold a design, manageable enough to actually carve on your kitchen table without wrecking your back.
One tip that makes a real difference: once you've carved your pumpkin, rub the cut edges and interior walls with a thin coat of petroleum jelly. It slows moisture loss dramatically and can add several days to your jack-o'-lantern's life. Pick up your carving pumpkin sooner rather than later — the best shapes go fast once October gets rolling, and we're open Monday through Friday from 10 to 6, Saturday 9 to 6, and Sunday 11 to 6.
Pie Pumpkins Are a Whole Different Animal
If you've never made pumpkin pie from an actual pumpkin — as opposed to the stuff in a can — this is the year to try it, and sugar pumpkins (sometimes called pie pumpkins) are your starting point. They're smaller, usually between 4 and 8 pounds, with dense, sweet, low-moisture flesh that roasts down into a silky purée that absolutely embarrasses the canned version in a blind taste test.
To make your own purée, simply cut the pumpkin in half, scoop the seeds out, brush the flesh lightly with oil, and roast cut-side down at 375°F for about 45 to 55 minutes until the flesh is completely tender. Let it cool, scoop it out, and blend or food-process it smooth. One medium sugar pumpkin typically yields enough purée for two pies. Freeze what you don't use immediately — it holds beautifully for months and makes your holiday baking feel like barely any effort at all.
A Simple Pumpkin Pie Filling Worth Memorizing
Once you have your fresh purée in hand, the filling comes together fast. Whisk together 2 cups of purée, 3/4 cup of packed brown sugar, 2 large eggs, 1 cup of heavy cream, 1 teaspoon of cinnamon, half a teaspoon each of ginger and nutmeg, and a pinch of cloves and salt. Pour into an unbaked 9-inch pie shell and bake at 425°F for 15 minutes, then reduce heat to 350°F and bake another 40 to 50 minutes until the center is just barely set with a slight jiggle.
The difference between this and a canned-pumpkin pie is subtle but real — there's a depth of flavor, a freshness that you notice especially in the finish. It's worth every extra minute. Stop by the stand, grab two or three sugar pumpkins while they're in, and make a full afternoon of it.
Decorating With Pumpkins Beyond the Basic Jack-O'-Lantern
Pumpkins don't have to be carved to be beautiful, and an uncarved display actually lasts far longer into the season — sometimes well past Thanksgiving if the weather cooperates. The trick is layering. Start with a hay bale or two as your base (we carry those too), then stack pumpkins at different heights. Mix in some ornamental gourds and a few dried Indian corn bundles. Tuck a pot of fall mums into one corner for a burst of living color. The result looks like you put serious thought into it, even if it came together in about twenty minutes.
White and pale pumpkins are having a moment right now and they pair especially well with the deep orange of traditional varieties — the contrast gives your porch display a sophisticated, intentional look without spending a dime on anything extra. If you're shopping for fresh produce in London, Kentucky and you haven't swung by our stand on Barbourville Road yet this fall, this is your sign.
Don't Forget the Seeds
Every time you carve or cook a pumpkin, you generate a cup or two of seeds that most people throw away — and that's a genuine loss. Rinse the seeds, toss them with a little olive oil and whatever seasoning sounds good to you (smoked paprika and sea salt is a classic, but cinnamon sugar works beautifully too), and spread them in a single layer on a baking sheet. Roast at 300°F for about 20 to 25 minutes, stirring once halfway through, until they're golden and crisp.
Roasted pumpkin seeds are one of those snacks that disappear faster than you expect them to. They're great for lunch boxes, for topping soups and salads, or just for sitting on the couch watching a Halloween movie. Free food hiding inside your decorating project — that's hard to beat.
Come Pick Yours Out in Person
There's something about picking out a pumpkin in person that you simply can't replicate shopping online or grabbing one from a bin at the grocery store. You can feel the weight, check for soft spots, compare the shapes side by side, and find the one that's exactly right for what you have in mind. That hands-on experience is a big part of why people keep coming back to Open Air Market Produce Stand year after year — we've been here since 1984, and the Laurel County community has made fall pumpkin picking a tradition with us.
We're located at 1594 Barbourville Rd in London, with plenty of parking and a full selection of fall goods — pumpkins, gourds, mums, Indian corn, hay bales, straw, and fodder shocks. Everything you need to make your porch, your yard, and your kitchen table look and taste like October is supposed to.
1594 Barbourville Rd, London, KY 40744 · Mon–Fri 10–6 · Sat 9–6 · Sun 11–6
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Serving London, Kentucky since 1984, Open Air Market is the oldest and longest-running produce market in Laurel County. For over 40 years, our family-owned stand at 1594 Barbourville Rd has been the trusted source for fresh, seasonal fruits and vegetables in southeastern Kentucky. We hand-select every item for ripeness and quality — the way it's been done for four decades. Open 7 days a week.
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