Pumpkins like full sun and fertile, loose, well-drained soil that is slightly acidic, 6.0 to 6.8 pH. Before planting, work the soil so that it is weed-free and well-drained. Amend with organic matter. This tender vegetable grows on vines along the ground and needs plenty of room for its sprawling nature. Among the types of pumpkins are vining, semi-bush, miniature, and bush varieties.

Pumpkins can be started from seed and transplanted, or they can be planted directly into the garden. If in a northern climate, you may want to start with transplants to give them a jumpstart in the growing season. Plant seeds 1 inch deep in slightly raised hills, which means you pile up or mound the soil a few inches. Plant four to five seeds per mound. As the seeds germinate and grow into seedlings, thin them down to the healthiest two to three plants per mound. Mulch around plants to reduce weed growth and conserve water.

Harvest in the fall, typically late September or early October when the pumpkin has developed its full color and size, and before the first heavy frost. By harvest time, the stem and the rind should have begun to harden. Remember to leave 3- to 4-inches of stem. Do not carry the pumpkin by the stem to avoid breaking it, which can damage the fruit. Handle the pumpkin carefully to avoid bruising it. Leave them outside in dry, sunny weather to allow them to harden off. If the weather is cold or rainy, store inside in a warm (about 80 degrees F), humid, well-ventilated area for about two weeks.

Check with your local garden center or county Extension office for best varieties for your region.

Some recent All-America Selections are Wee-B-Little, Pumpkin Pepitas F1, Pumpkin Hijinks F1, and Pumpkin Blue Prince F1. 

Avoid use of insecticides when bees are out and about. If insecticides are necessary, use in the late evening and use organic options when possible.