Pumpkins, Pie Filling, and Jack-o'-Lanterns: Make the Most of Pumpkin Season This Fall
Whether you're hollowing out a jack-o'-lantern, baking a homemade pie, or dressing up your front porch, pumpkin season is in full swing — and Open Air Market Produce Stand has everything you need to do it right.
Not All Pumpkins Are Created Equal
Walk up to our pumpkin display any morning this week and you'll notice right away — there are pumpkins, and then there are the right pumpkins for the job. At Open Air Market Produce Stand on Barbourville Rd here in London, Kentucky, we carry several distinct varieties because what works beautifully for a carved jack-o'-lantern is a completely different animal from what you want bubbling away in a pie shell. Knowing the difference before you buy saves you time, disappointment, and honestly, a lot of elbow grease.
Carving pumpkins tend to be large, round, and relatively thin-walled — easy to scoop and cut, with a classic deep-orange color that glows beautifully under a candle. Pie pumpkins, sometimes called sugar pumpkins, are smaller and denser with sweeter, less stringy flesh that breaks down into a smooth, rich puree. Then there are the purely decorative varieties — flattened, ribbed, pale, or even bluish-green — that are meant to be seen, not eaten or carved. We've got all three right now, and our friendly staff are happy to point you in the right direction if you're not sure which to grab.
Carving Tips That Actually Work
There's a reason your jack-o'-lantern wilts two days after you carve it — most people start at the wrong end. Instead of cutting the lid from the top, try cutting your opening from the bottom of the pumpkin. This keeps the structural crown intact, makes the pumpkin easier to lift on and off a candle or light, and actually helps it last longer. Scoop thoroughly — the thinner the inner wall, the cleaner your cuts and the brighter the glow.
Once you've carved your design, rub the cut edges and exposed interior with petroleum jelly or even plain vegetable oil. It slows moisture loss dramatically and can add several extra days of life to your creation. If you're carving with kids and want something safer, invest in a pumpkin-carving kit with the small serrated saws — they give you way more control than a kitchen knife and make detailed designs achievable even for little hands. Pick up a couple of extra pumpkins while you're visiting us — it's more fun with a backup, and at this time of year they go fast.
Baking a Pumpkin Pie From Scratch — Yes, You Can
Canned pumpkin puree is convenient, but if you've never made a pie from a fresh sugar pumpkin, you're genuinely missing something. The flavor is deeper, slightly sweeter, and more complex — and the process is simpler than most people expect. Start by halving your pie pumpkin, scooping out the seeds, and roasting the halves cut-side down on a sheet pan at 375°F for about 45 to 50 minutes until the flesh is completely tender. Let it cool, peel away the skin, and blend or food-process the flesh until smooth. That's your puree.
From there, use it just like you'd use the canned stuff — fold in eggs, evaporated milk, brown sugar, cinnamon, ginger, nutmeg, and a pinch of cloves. Pour it into your favorite pie crust and bake at 425°F for 15 minutes, then reduce to 350°F for another 40 to 50 minutes until the center is just barely set. The smell alone will make your whole house feel like October. One medium-sized sugar pumpkin typically yields enough puree for one generous pie with a little left over — perfect for pumpkin muffins or pancakes the next morning.
Building a Fall Porch Display Around Your Pumpkins
A single pumpkin on a stoop is nice. A layered, intentional fall display is the kind of thing neighbors slow down to admire. The good news is everything you need is in one place — right here at Open Air Market in London, KY. Pair your pumpkins with a hay bale or two for height and texture, tuck in a few gourds and ears of Indian corn around the base, and add a cluster of bright mums in rust, gold, or burgundy for living color. Suddenly your porch looks like it was styled on purpose.
Variety in size and color is the key. Stack a big carving pumpkin beside two or three smaller ones of different shades — orange, cream, and deep green create a palette that feels intentional rather than random. Drape a fodder shock against the wall or door frame, and you've got the kind of layered, rustic display that photographs beautifully and holds up through the entire fall season. We're open seven days a week — Monday through Friday 10 to 6, Saturday 9 to 6, and Sunday 11 to 6 — so there's no rush, but the best-looking pumpkins do get picked over quickly this time of year.
Don't Toss the Seeds — Toast Them
Every time you carve or cook a pumpkin, you end up with a pile of seeds that most people rinse down the drain. Stop doing that. Pumpkin seeds are one of fall's best snacks, and roasting them takes about five minutes of actual effort. Rinse the seeds well, pat them dry, toss with olive oil and salt, and spread them in a single layer on a baking sheet. Roast at 300°F for 30 to 40 minutes, stirring occasionally, until they're golden and crispy.
From there the flavor variations are endless. Toss with smoked paprika and garlic powder for something savory. Use cinnamon and a little maple syrup for a sweet version that's incredible on oatmeal or yogurt. Add cayenne if you want heat. A single carving pumpkin yields more seeds than you'd think — enough to snack on for days or pack into small bags as a homemade gift alongside a jar of homemade pie filling. It's one of those small seasonal rituals that makes fall feel genuinely special.
Come Pick Your Pumpkins Before the Best Ones Are Gone
October moves fast in Laurel County. The mornings are getting crisp, the leaves are turning, and the front porches around London are starting to fill up with fall color. If you've been meaning to get your pumpkins but haven't made it out yet, this week is the week — the selection right now at Open Air Market Produce Stand is excellent, and we've got something for every purpose, from the perfect carving specimen to a boxful of small pie pumpkins to a collection of purely decorative varieties that will look stunning grouped together.
We're located at 1594 Barbourville Rd in London, Kentucky, with plenty of parking and a friendly, unhurried atmosphere that's about as far from a crowded big-box store as you can get. Come browse, bring the kids, and take your time picking out this year's pumpkins. It's one of those simple fall traditions that's worth doing right.
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.
