Pumpkin chunks will keep in the refrigerator in a perforated plastic bag for at least a week; left at room temperature, the pumpkin flesh will dehydrate.
Fresh whole pumpkin will keep for 2 months in a dry, ventilated room with temperatures in the 50 to 55°F (10 to 12.7°C) range and a relative humidity of 60 to 75%.
For longer storage you can freeze cooked pumpkin; cook, puree and package in freezer containers to be used within 6 months.
The quality of dried pumpkin is fair to good; store in a dry and cold location for the longest shelf life.
Smaller sugar (or pie) pumpkins have a thicker shell packed all the way through with pulp; larger Halloween carving pumpkins are grown specifically for their shell (hollow inside).
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