Ripening Green Pumpkins is something we have to do every few years. Sometimes you just don’t have enough time in the fall for the last of your pumpkins to ripen. But it is actually a simple process to ripen green pumpkins.
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” – Jim Davis
It happens every few years around our place. You know the type of year when the frost and the cold come early and you just have to break down and bring in your pumpkins before they have fully ripened. Pumpkins can take a light frost or two and be okay, but once the foliage on your pumpkin plant has been killed by the frost there really isn’t a reason to leave the green pumpkins out in the garden. A really hard freeze could really damage those green pumpkins.
Ripening Green Pumpkins
The process for ripening green pumpkins is really quite simple. You just need a sunny spot where you don’t need to worry about your green pumpkins freezing. For us, that perfect spot is a south facing window either in the garage or inside the house. All they really need is exposure to a few weeks of nice warm sunshine and they will ripen up!
Plenty of pumpkin pie coming from this beauty. This one weighed in at 27 lbs when we finally brought it in from ripening in the sunny window in the garage. We weren’t sure if this one would ripen, it was very green when we brought it in from the garden the night before our first hard freeze.
Only 3 weeks in the sun was all it took. We end up doing this every few years. Our wet cold spring set all our plants back several weeks so this one just didn’t quite get done before the frost.
Keep in mind when you are ripening green pumpkins that they won’t be as good of quality as a vine-ripened pumpkin. Like many other veggies ripened green pumpkins will be of lower overall taste and quality. But this one was PERFECT for a nice Halloween Jack-O-Lantern! And most of the seeds were usable for roasting.